EFFECT OF DIFFERENT MICROWAVE-EXTRACTION METHODS ON ACTIVE COMPONENTS AND ANTIMICROBIAL ACTIVITIES OF LEMON VERBENA ESSENTIAL OILS

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GOLMAKANI MOHAMMAD TAGHI; RONDOT D.; ESKANDARI MOHAMMAD HADI; NEELAKANTAN M.A.

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Journal: Research and Innovation in Food Science and Technology Year:2016 | Volume:5 | Issue:1 Page(s): 105-118

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Title

EFFECT OF DIFFERENT MICROWAVE-EXTRACTION METHODS ON ACTIVE COMPONENTS AND ANTIMICROBIAL ACTIVITIES OF LEMON VERBENA ESSENTIAL OILS

Author(s)

GOLMAKANI MOHAMMAD TAGHI | RONDOT D. | ESKANDARI MOHAMMAD HADI | NEELAKANTAN M.A. | Issue Writer Certificate

Keywords

ANTIMICROBIAL ACTIVITYQ1

ESSENTIAL OILQ2

EXTRACTION METHODQ1

LEMON VERBENA LEAFQ1

MICROWAVEQ2

Abstract

In this study, effects of different EXTRACTION METHODs, namely MICROWAVE-assisted hydrodistillation (MAHD) and solvent-free MICROWAVE extraction (SFME) were investigated in comparison with that of conventional hydrodistillation (HD) in terms of yield, active components, and antimicrobial activities (4 Gram-positive bacteria and 4 Gram-negative bacteria) of lemon verbena leaves ESSENTIAL OILs (EOs). Gas chromatography/ mass spectrometry results indicated that geranial (25.54-28.53%), neral (20.76-23.51%), and limonene (11.21-12.51%) were main active components of lemon verbena EOs. There were significant differences among active components of EO obtained by SFME method with those of HD and MAHD methods (P<0.05). ANTIMICROBIAL ACTIVITY of lemon verbena EO obtained by SFME method was higher than those of HD and MAHD methods, which is due to its higher oxygenated components such as geranial (increased by 4.96-11.70%) and neral (increased by 4.09-13.24%). Hence, SFME method can be proposed as a fast, efficient, and selective alternative method for extraction of EO from medicinal plants.

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APA: Copy

GOLMAKANI, MOHAMMAD TAGHI, RONDOT, D., ESKANDARI, MOHAMMAD HADI, & NEELAKANTAN, M.A.. (2016). EFFECT OF DIFFERENT MICROWAVE-EXTRACTION METHODS ON ACTIVE COMPONENTS AND ANTIMICROBIAL ACTIVITIES OF LEMON VERBENA ESSENTIAL OILS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(1), 105-118. SID. https://sid.ir/paper/233930/en

Vancouver: Copy

GOLMAKANI MOHAMMAD TAGHI, RONDOT D., ESKANDARI MOHAMMAD HADI, NEELAKANTAN M.A.. EFFECT OF DIFFERENT MICROWAVE-EXTRACTION METHODS ON ACTIVE COMPONENTS AND ANTIMICROBIAL ACTIVITIES OF LEMON VERBENA ESSENTIAL OILS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(1):105-118. Available from: https://sid.ir/paper/233930/en

IEEE: Copy

MOHAMMAD TAGHI GOLMAKANI, D. RONDOT, MOHAMMAD HADI ESKANDARI, and M.A. NEELAKANTAN, “EFFECT OF DIFFERENT MICROWAVE-EXTRACTION METHODS ON ACTIVE COMPONENTS AND ANTIMICROBIAL ACTIVITIES OF LEMON VERBENA ESSENTIAL OILS,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 1, pp. 105–118, 2016, [Online]. Available: https://sid.ir/paper/233930/en

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