Revealing the Potential of Star Anise Essential Oil: Comparative Analysis and Optimization of Innovative Extraction Methods for Enhanced Yield, Aroma Characteristics, Chemical Composition, and Biological Activities

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Guangjie Zhang, Zheng Ma, Yan Piao, Ning Li, Canfeng Bian, Chenxi Ren, Mingyuan Gao, Weiming Yue, Tianzhu Guan
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Abstract

Star anise has been used for a long time in improving human health and curing diseases, owing to its unlimited components with complex chemical structures and a wide range of bioactivities. This study is aimed to investigate the influence of extraction methods (steam distillation, ethanol Soxhlet extraction, supercritical carbon dioxide extraction, subcritical n-butane extraction) on the yield, aroma properties, chemical composition, and bioactivity of star anise essential oils. Electronic nose detection revealed the essential oils from subcritical extraction exhibited the most intense aroma, while the essential oils from ethanol Soxhlet extraction had a more complex aroma profile. Fourier-transform infrared analysis showed the presence of benzene rings, carbonyl groups, C=C, and aromatic ether bonds in the essential oils extracted through different methods. The major components were heterocyclic olefins, heterocyclic oxygenates, and aromatic oxygenates, as well as certain amounts of flavonoids and polyphenols. Correlation analysis revealed the relative contents of volatile trans-anethole, wormwood, d-limonene, cineole, and trans-α-citronelene were strongly associated with the antibacterial activity of the essential oils. Similarly, the contents of volatile components (d-limonene, cineole) and non-volatile components (total flavonoids and total polyphenols) were strongly correlated with the DPPH scavenging activity of the essential oils. These results confirm the effectiveness of the ethanol Soxhlet extraction method in retaining the bioactivity of the essential oils. Finally, with a Box–Behnken central composite design of response surface and single-factor experiments, the optimal extraction conditions for the ethanol Soxhlet method were determined: ultrasonic frequency of 80 kHz, crushing particle size of 60 meshes, liquid–material ratio of 8:1 (mL:g), and ultrasonic time of 35 min. Under these conditions, the essential oil yield was 25.51% ± 0.21%. Overall, these findings highlight the significance of extraction methods in obtaining high-quality star anise essential oils with desirable aroma properties and potent bioactivities.

Abstract Image

揭示八角茴香精油的潜力:提高产量、香气特性、化学成分和生物活性的创新提取方法的比较分析和优化
八角茴香成分无限,化学结构复杂,具有广泛的生物活性,长期以来一直被用于改善人类健康和治疗疾病。本研究旨在探讨不同提取方法(蒸汽蒸馏法、乙醇索氏提取法、超临界二氧化碳提取法、亚临界正丁烷提取法)对八角茴香精油收率、香气特性、化学成分及生物活性的影响。电子鼻检测结果显示,亚临界提取的精油香气最为浓郁,而乙醇索氏提取的精油香气更为复杂。傅里叶红外分析表明,不同方法提取的精油中存在苯环、羰基、C=C和芳香醚键。其主要成分为杂环烯烃、杂环氧化物和芳香氧化物,以及一定量的黄酮类和多酚类物质。相关分析表明,挥发物反式茴香脑、艾草、d-柠檬烯、桉树脑和反式α-香茅烯的相对含量与精油的抑菌活性密切相关。同样,挥发性成分(d-柠檬烯、桉树脑)和非挥发性成分(总黄酮和总多酚)的含量与精油清除DPPH的活性密切相关。这些结果证实了乙醇索氏提取法在保留挥发油生物活性方面的有效性。最后,通过响应面Box-Behnken中心复合设计和单因素实验,确定了乙醇索氏法的最佳提取条件:超声频率80 kHz,破碎粒度60目,液料比8:1 (mL:g),超声时间35 min。在此条件下,精油得率为25.51%±0.21%。总之,这些发现强调了提取方法在获得具有理想香气特性和有效生物活性的高质量八角茴香精油中的重要性。
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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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