Obtaining and Characterization of Volatile Oils from Aromatic Plants

Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019) Pub Date : 2019-11-01 DOI:10.2991/isils-19.2019.83

Lidia-Ioana Virchea, C. Georgescu, M. Mironescu

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引用次数: 1

Abstract

The aim of this study was to extract the volatile oils from some aromatic plants and to investigate their antimicrobial and antioxidant activities. The volatile oils were isolated from dried parts of plants by hydro distillation using a neo-Clevenger apparatus. The volatile oils of basil (Ocimum basilicum), thyme (Thymus vulgaris), fennel (Foeniculum vulgare), lovage (Levisticum officinale), marjoram (Majorana hortensis) and dill (Anethum graveolens) were tested in three different quantities against Salmonella typhi, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Candida albicans by disk diffusion method. The antioxidant activity of the volatile oils was determined by DPPH free radical scavenging method. The highest percentage yield of extraction was obtained for basil essential oil (1.26%). Thyme essential oil exhibited the best antimicrobial activity. Thyme essential oil showed an inhibition zone diameter of 50 mm when 1.5 μl of essential oil were tested against S. typhi, B. cereus, E. coli and C. albicans. Marjoram essential oil provided antimicrobial activity against all tested microorganisms. The diameter of inhibition zone observed for 1.5 μl of marjoram volatile oil tested against S. typhi was 17 mm. Lovage, fennel and dill essential oils were active against some bacterial and fungal strains. Basil essential oil was the less active. Thyme volatile oil showed the best antioxidant activity (87.28%). It was followed by lovage (34.99%), basil (30.27%) and marjoram (18.30%) essential oils. Fennel volatile oil and dill volatile oil did not possess antioxidant properties. This study shows that essential oils extracted form aromatic plants can inhibit the growth of some pathogens. Some volatile oils also has antioxidant activity. Therefore, volatile oils could be investigated for their use in pharmaceutical and food products. Keywords—volatile oils, extraction, aromatic plants, antimicrobial activity, antioxidant activity

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芳香植物挥发油的提取与表征

本研究的目的是从一些芳香植物中提取挥发油，并研究其抑菌和抗氧化活性。利用新型clevenger装置从植物的干燥部位通过水力蒸馏分离挥发油。采用纸片扩散法对罗勒(Ocimum basilicum)、百里香(thyymus vulgaris)、茴香(Foeniculum vulgare)、丁香(Levisticum officinale)、马郁兰(Majorana hortensis)和莳萝(Anethum graveolens)挥发油进行了3种不同量的抗伤寒沙门氏菌、蜡样芽孢杆菌、枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌和白色念珠菌试验。采用DPPH自由基清除法测定挥发油的抗氧化活性。罗勒精油提取率最高，为1.26%。百里香精油的抑菌活性最好。1.5 μl百里香精油对伤寒沙门氏菌、蜡样芽孢杆菌、大肠杆菌和白色念珠菌的抑制带直径为50 mm。马郁兰精油对所有被测微生物均具有抗菌活性。对1.5 μl马郁兰挥发油的抑菌圈直径为17 mm。Lovage、茴香和莳萝精油对部分细菌和真菌有抑制作用。罗勒精油活性较低。百里香挥发油的抗氧化活性最高(87.28%)。其次是罗勒(30.27%)和马郁兰(18.30%)精油(34.99%)。茴香挥发油和莳萝挥发油不具有抗氧化作用。本研究表明，从芳香植物中提取的精油可以抑制某些病原菌的生长。一些挥发油还具有抗氧化活性。因此，可以研究挥发油在制药和食品中的应用。关键词:挥发油，提取，芳香植物，抑菌活性，抗氧化活性

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Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019)

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