微波辅助水蒸馏法提取劣质白胡椒精油的植物化学和抑菌潜力

Q2 Materials Science

Current Research in Green and Sustainable Chemistry Pub Date : 2025-01-01 DOI:10.1016/j.crgsc.2025.100450

Sarifah Nurjanah , Sekar Widyaningrum , Bambang Nurhadi , S. Rosalinda , Rienoviar , Nandang Permadi , Euis Julaeha

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引用次数: 0

摘要

白胡椒通常用作香料，其主要成分胡椒碱使其具有辛辣的味道，精油决定其香气。在一般的贸易中，只交易好的辣椒，而不符合质量要求的次品会被浪费掉。本研究旨在探讨不同提取方法对下品白胡椒精油的影响及其对病原菌的抑菌活性。结果表明，微波辅助水蒸馏（MAHD）和水蒸馏（HD）两种方法均可从白胡椒中分离出劣质精油（WPEO）。生产的精油具有符合ISO 3061:2008标准的物理化学特性。其中，MAHD off-grade、MAHD grade-A和HD WPEO分别含有13、11和15个成分。化学成分分析表明，所提取的精油主要成分为石竹烯、(+)-3-蒈烯、d-柠檬烯和β-蒎烯。实验结果表明，MAHD法和HD法对单萜化合物和倍半萜化合物的萃取能力较好。相比之下，微波提取精油含有较高的柠檬烯，而劣质WPEO含有(+)-3-芳烃。FTIR结果证实了所研究的三种WPEO的成分含量。所有精油对大肠杆菌和鼠伤寒沙门氏菌均有抑菌活性，MAHD下标WPEO、MAHD a级WPEO和HD下标WPEO对大肠杆菌的区抑值分别为15.44±1.68 mm、6.72±0.59 mm和10.17±0.29 mm，对鼠伤寒沙门氏菌的区抑值分别为8.72±1.25 mm、8.06±0.86 mm和8.83±0.87 mm。

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Phytochemistry and antimicrobial potential of off-grade white pepper (Piper nigrum L.) essential oils extracted using microwave-assisted hydro-distillation (MAHD)

White pepper generally used as spice, has the main component of piperine which gives it a spicy taste and essential oils that determine its aroma. In general trade, only good pepper is traded, while off-grade that does not meet quality requirements will be wasted. This study aims to investigate the effect of extraction methods of essential oils from off-grade white pepper and the potential of its antimicrobial activity against pathogenic bacteria. The results showed that off-grade white pepper essential oils (WPEO) could be isolated by using microwave-assisted hydro-distillation (MAHD) and hydro-distillation (HD). Essential oils produced had physicochemical characteristics in accordance with the ISO 3061:2008 standard. Specifically, MAHD off-grade, MAHD grade-A, and HD WPEO had 13, 11, and 15 components, respectively. The chemical composition showed that all the extracted EO contained the main components of caryophyllene, (+)-3-carene, d-limonene, and β-pinene. The methods showed the extraction ability of monoterpene hydrocarbons by MAHD and sesquiterpene hydrocarbons by HD. In comparison, microwave-extracted essential oils had a higher limonene, while off-grade WPEO contained (+)-3-carene. The FTIR results confirmed the content of the components in the three WPEO that were investigated. All essential oils had antibacterial activity against E. coli and S. typhimurium with zone inhibition values of MAHD off-grade WPEO, MAHD grade-A WPEO, and HD off-grade WPEO against E. coli at 15.44 ± 1.68 mm, 6.72 ± 0.59 mm, and 10.17 ± 0.29 mm, as well as against S. typhimurium at 8.72 ± 1.25 mm, 8.06 ± 0.86 mm, and 8.83 ± 0.87 mm, respectively.

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