Journal
FOOD CHEMISTRY
Volume 120, Issue 1, Pages 308-312Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.09.084
Keywords
Essential oil; Antimicrobial activity; Rosmarinus officinalis; Hydrodistillation; Solvent free microwave extraction
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Rosmarinus officinalis L is a perennial herb that belongs to the Lamiaceae family. It is used as a food flavouring agent, and well known medicinally for its powerful antimutagenic, antibacterial and chemopreventive properties. Essential oils were obtained from this plant by hydrodistillation (HD) and solvent free microwave extraction (SFME). GC-MS analyses of the oils revealed the presence of 24 and 21 compounds in the essential oils obtained through HD and SFME, respectively. The total yield of the volatile fractions obtained through HD and SFME was 0.31% and 0.39%, respectively. Higher amounts of oxygenated monoterpenes such as borneol, camphor, terpene-4-ol, linalool, alpha-terpeneol (28.6%) were present in the oil of SFME in comparison with HID (26.98%). However, HD oil contained more monoterpene hydrocarbons such as alpha-pinene, camphene, beta-pinene, myrcene, alpha-phellanderene, 1,8-cineole, trans beta-ocimene, gamma-terpenene, and cis sabinene hydrate (32.95%) than SFME extracted oil (25.77%). The essential oils obtained using the two methods of extraction were active against all the bacteria tested at a concentration of 10 mg ml(-1). Minimum inhibitory concentration (MIC) values for all the susceptible bacteria ranged between 0.23 mg ml(-1) and 7.5 mg ml(-1). (C) 2009 Elsevier Ltd. All rights reserved.
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