INVESTIGATING THE EFFECT OF MICROWAVES ON CHEMICAL COMPOSITION AND ANTIOXIDANT AND ANTIFUNGAL ACTIVITIES OF SALVIA MIRZAYANII ESSENTIAL OIL

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KHAJEHIE NASTARAN; GOLMAKANI MOHAMMAD TAGHI; EBLAGHI MARZIE; ESKANDARI MOHAMMAD HADI

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Journal: Research and Innovation in Food Science and Technology Year:2017 | Volume:6 | Issue:2 Page(s): 157-170

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Title

INVESTIGATING THE EFFECT OF MICROWAVES ON CHEMICAL COMPOSITION AND ANTIOXIDANT AND ANTIFUNGAL ACTIVITIES OF SALVIA MIRZAYANII ESSENTIAL OIL

Author(s)

KHAJEHIE NASTARAN | GOLMAKANI MOHAMMAD TAGHI | EBLAGHI MARZIE | ESKANDARI MOHAMMAD HADI | Issue Writer Certificate

Keywords

ANTIFUNGAL ACTIVITYQ1

ANTIOXIDANT ACTIVITYQ1

ESSENTIAL OIL EXTRACTIONQ1

MICROWAVEQ2

SALVIA MIRZAYANIIQ1

Abstract

The aim of this study was extracting SALVIA MIRZAYANII essential oil (EO) with MICROWAVEassisted hydrodistillation (MAHD) and hydrodistillation (HD) methods, comparison of extraction yield and kinetic parameters, chemical composition, physicochemical properties, and antioxidant and antifungal activities of extracted EOs. The final EOs yields obtained using HD after 150 min and MAHD after 45 min were 1.74% and 1.71%, respectively. Although there was no significant difference between the final EO yields extracted with HD and MAHD, but MAHD was performed in shorter time. IC50 values for MAHD and HD EOs were 3.70 and 3.41 mg/mL, respectively. Chemical composition of HD and MAHD EOs were similar. ANTIFUNGAL ACTIVITY against 6 fungi species (Aspergillus niger, Aspergillus oryzae, Trichoderma harzianum, Byssochlamys spectabilis, Paecilomyces variotiiand Penicillium chrysogenum) was different and the MIC values were variable between 78.1-2500 mg/mL.T. harzianum was the most resistant fungi andB. spectabilis was the most susceptible fungi against EO. Therefore, MAHD did not have any adverse effects on quantitative and qualitative characteristics of EO composition and antioxidant and antifungal activities ofS. mirzayanii EOs.

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APA: Copy

KHAJEHIE, NASTARAN, GOLMAKANI, MOHAMMAD TAGHI, EBLAGHI, MARZIE, & ESKANDARI, MOHAMMAD HADI. (2017). INVESTIGATING THE EFFECT OF MICROWAVES ON CHEMICAL COMPOSITION AND ANTIOXIDANT AND ANTIFUNGAL ACTIVITIES OF SALVIA MIRZAYANII ESSENTIAL OIL. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 6(2), 157-170. SID. https://sid.ir/paper/234087/en

Vancouver: Copy

KHAJEHIE NASTARAN, GOLMAKANI MOHAMMAD TAGHI, EBLAGHI MARZIE, ESKANDARI MOHAMMAD HADI. INVESTIGATING THE EFFECT OF MICROWAVES ON CHEMICAL COMPOSITION AND ANTIOXIDANT AND ANTIFUNGAL ACTIVITIES OF SALVIA MIRZAYANII ESSENTIAL OIL. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;6(2):157-170. Available from: https://sid.ir/paper/234087/en

IEEE: Copy

NASTARAN KHAJEHIE, MOHAMMAD TAGHI GOLMAKANI, MARZIE EBLAGHI, and MOHAMMAD HADI ESKANDARI, “INVESTIGATING THE EFFECT OF MICROWAVES ON CHEMICAL COMPOSITION AND ANTIOXIDANT AND ANTIFUNGAL ACTIVITIES OF SALVIA MIRZAYANII ESSENTIAL OIL,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 2, pp. 157–170, 2017, [Online]. Available: https://sid.ir/paper/234087/en

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