Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-28 DOI:10.1016/j.lwt.2024.117125

Zixiao Jiang , Wencheng Hou , Jian Feng, Shunan Zhang, Meiran Wang, Yangyang Liu

{"title":"Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation","authors":"Zixiao Jiang , Wencheng Hou , Jian Feng, Shunan Zhang, Meiran Wang, Yangyang Liu","doi":"10.1016/j.lwt.2024.117125","DOIUrl":null,"url":null,"abstract":"<div><div>This study explores an innovative and environmentally friendly method for extracting essential oils (EOs) from agarwood using custom natural deep eutectic solvents (DESs), and the optimal DES-solvent system was choline chloride and lactic acid. Compared with the traditional water distillation method, the extraction efficiency of essential oil of agarwood was increased 2.12 times by using the DESs system in this study. Gas chromatography-mass spectrometry (GC-MS) analysis revealed a richer profile of sesquiterpenes and alkane hydrocarbons in DES-extracted oils, and the results of the antioxidant activity experiments showed that the DES agarwood essential oil (IC<sub>50</sub> = 9.3602 mg/mL) had higher antioxidant activity than the essential oil extracted by traditional water distillation (IC<sub>50</sub> = 10.2261 mg/mL). Scanning electron microscopy (SEM) confirmed that DESs effectively disrupt agarwood cell walls, facilitating a more complete release of aromatic compounds while preserving volatile components. Additionally, DESs are biodegradable and exhibit reduced toxicity, offering a sustainable alternative in the essential oil extraction industry. This research underscores the potential of DES-based extraction techniques as a viable and superior method for producing high-quality agarwood EO, with significant implications for sustainable practices in the fragrance and pharmaceutical industries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117125"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824014087","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study explores an innovative and environmentally friendly method for extracting essential oils (EOs) from agarwood using custom natural deep eutectic solvents (DESs), and the optimal DES-solvent system was choline chloride and lactic acid. Compared with the traditional water distillation method, the extraction efficiency of essential oil of agarwood was increased 2.12 times by using the DESs system in this study. Gas chromatography-mass spectrometry (GC-MS) analysis revealed a richer profile of sesquiterpenes and alkane hydrocarbons in DES-extracted oils, and the results of the antioxidant activity experiments showed that the DES agarwood essential oil (IC₅₀ = 9.3602 mg/mL) had higher antioxidant activity than the essential oil extracted by traditional water distillation (IC₅₀ = 10.2261 mg/mL). Scanning electron microscopy (SEM) confirmed that DESs effectively disrupt agarwood cell walls, facilitating a more complete release of aromatic compounds while preserving volatile components. Additionally, DESs are biodegradable and exhibit reduced toxicity, offering a sustainable alternative in the essential oil extraction industry. This research underscores the potential of DES-based extraction techniques as a viable and superior method for producing high-quality agarwood EO, with significant implications for sustainable practices in the fragrance and pharmaceutical industries.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.