دراسة تاثير طرق الاستخلاص على مكونات الزيوت العطرية لبعض بذور العائلة الخيمية باستخدام تقنية GC - - MS
Author name:
رفل عبد الحسين رسن المالكي
Supervisor name:
ضياء فالح عبد الله الفكيكي | اسعد رحمان سعيد الحلفي
General topic:
Agricultural sciences
Specific topic:
Food
Degree:
Master
University:
University Of Basrah - Faculty Of Agriculture
Language:
Arabic
University location:
Basrah
First pages:
31T1899 - p.pdf
Abstract:
In this study, essential oils extracted from Umbelifera family plants (cumin, aniseed, fennel, and caraway) have been extracted by using microwave - assisted water distillation and traditional water distillation (Clevenger method).The results showed that the needed time to extract essential oils from seed by microwave - assisted water distillation was significantly less than Clevenger method. The results also showed that the higher oil yield extracted from cumin, aniseed, fennel, and caraway by microwave - assisted water distillation were 4.8, 1.3,7, 3.4 and 2.8 % respectively, while by using Clevenger method were 4.5, 2.8, 2.3 and 1.3 % respectively. As noticed that higher oil yield was from cumin compare with other studied oils.Physical properties have been studied of extracted oils by microwaveassisted water distillation and Clevenger method. The results revealed that oils extracted by the two methods were dissolved into alcohol and did not dissolve in water. Also, colors of extracted essential oils ranged between yellow to yellowish brown. Caraway oil was yellow gold, cumin was yellowish. In addition, the taste of fennel oil and aniseed was sweet contrary to cumin and caraway oils were bitter. Specific density of all essential oils extracted by microwave - assisted water distillation and Clevenger method in this study ranged from 0.64 - 0.92. Refractive index values of extracted essential oils by Clevenger ranged between 1.48 - 1.55, and 1.49 - 1.55 by microwave - assisted water distillation. In terms ofabsorbency, the better absorbency was at microwave - assisted water distillation and Clevenger method at wave length of 280 nm compare with other oils that appeared better absorbency at wavelength of 250nm. Antioxidant activity has been measured of different concentrations of the four essential oils extracted by microwave - assisted water distillation and Clevenger method. Also, the results showed that antioxidant activity of linoleic acid of essential oils was converging for both methods Antioxidant activity was increased with increasing essential oil concentration, and the concentration of 100% had gave higher value of antioxidant activity of oils extracted from cumin, aniseed, fennel, and caraway by Clevenger reached 60 ، 69،78%respectively, also reached 65, 74, 59, 68% respectively for essential oils extracted by microwave - assisted water distillation . Also, the results showed that antioxidant activity of caraway oil was significantly higher than other essential oils. The abilityof different concentration from the four essential oils extracted by microwave - assisted water distillation and Clevenger method has been studied in the growth inactivation some types of pathogenic bacteria such as Escherichia coli, Pseudomonas aeroginosa and Staphylococcus aureus where noticed that activity of essential oils was increased with increasing oil concentration and the higher inactivation of oils was at 100% concentration. There is a variation in activity of all essential oils toward Bactria types. Caraway has high inactivated effect compared with other oils in this study and inactivation diameter of oil caraway extracted by Clevenger at concentration of 100% reached 19, 28, 32 mm toward testing Bactria of Staphylococcus aureus، Escherichia coli and Pseudomonas aeruginosarespectively, while average inactivation of this oil extracted by microwave - assisted water distillation was less compare with Clevenger where reached 30, 25, 16 mm towards cited Bactria types respectively. The results also showed that the identification of activation chemical compounds that is present in the essential oils xtracted by Clevenger and microwave - assisted water distillation using GC - MS technique for acknowledgment its quality, quantity and percentage in the four essential oils as follow : 1. The results of identification of active compounds of essential oil caraway extracted by Clevenger and microwave - assisted water distillation have been demonstrated Carvon compound by high ratio reached 47.12 and 40.5 % for both extraction methods respectively, while compound ratio Anethol and D - Limonene of caraway oil extracted by Clevenger were 16.18 % and 11.67% respectively and by microwave - assisted water distillation were 22.19% and 10.96% respectively.2. The chemical compounds like Alpha - Isopropylbenzyl alcohol, Cumic aldehyde and betapinene extracted from cumin essential oil by Clevenger reached 35.19, 22.60 and 13.26% respectively, while reached 33.77, 21.24 and 13.26% respectively by using microwaveassisted water distillation. On the other hand, the compound of Alpha - Isopropylbenzylalcohol has higher concentration compared with other prevailing compounds in extracted oil by these two methods.3. The results showed that the appearance of chemical compounds in aniseed oil extracted by Clevenger and the higher ratio was registered by Anethol compound reached 75.33% compared with other prevailing compounds, also the appearance of the samecompound with high ratio reached 77.58% in the extracted oil by microwave - assisted water distillation.4. The prevailing compounds in the essential oil of fennel extracted by clevengerwere Anethol , L - Fenchon and Estrago by 72.78, 7.41 and 5.52% respectively, while their ratio reached 67.01, 8.28 and 4.93% respectively by using microwave - assisted water distillation.From these results, the Anethol compound was prevailingcompound in the two extraction methods.
