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Abdollah Ghasemi Pirbalouti - One of the best experts on this subject based on the ideXlab platform.
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chemical composition and yield of essential oils from bakhtiari Savory satureja bachtiarica bunge under different extraction methods
Industrial Crops and Products, 2015Co-Authors: Sayadeh Mansoreh Memarzadeh, Abdollah Ghasemi Pirbalouti, Mohammad AdibnejadAbstract:Abstract Bakhtiari Savory is a perennial aromatic herb distributed in Zagros mountain range, southwestern Iran. To determine the effect of extraction methods on qualitative and quantitative characteristics of the essential oil of Bakhtiari Savory was extracted by different methods. Conventional methods [hydrodistillation by two Clevenger-type apparatus: British Pharmacopeia (HDBP) and Research Institute of Forests and Rangelands, Iran (HDRIFR), and traditional steam and water distillation (TSWD)], an innovative technique steam distillation (SDinnov), microwave-assisted steam hydro-diffusion (MSHD 400 and 800 W), and microwave-assisted hydro-diffusion (MHD 400 and 800 W) were used to extract essential oil from the aerial parts of Savory and their results were compared. The essential oils of all samples were analyzed using GC–FID, GC/MS, and for comparison, a sample was analyzed using head space solid-phase microextraction (HS-SPME). The highest essential oil yields were obtained from two methods, including HDBP, and MSHD 400 W. Significant differences occurred among the major constituents in essential oils from extraction methods, including thymol, carvacrol, ρ-cymene, and γ-terpinene. The highest amounts of thymol and carvacrol were obtained from MHD (800 W) method in comparison other methods. The highest content of monoterpene hydrocarbons was obtained from HS-SPME, whereas the highest percentage of oxygenated monoterpenes was achieved from MHD (800 W) method. In conclusion, extraction of the essential oil from Bakhtiari Savory with microwave-assisted hydro-diffusion (MHD) was better in terms of energy saving, extraction time, oxygenated fraction (thymol and carvacrol), and product quality.
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effects of drying methods on qualitative and quantitative of the essential oil of bakhtiari Savory satureja bachtiarica bunge
Industrial Crops and Products, 2013Co-Authors: Abdollah Ghasemi Pirbalouti, Mehdi Oraie, Mehdi Pouriamehr, Ezatollah Solaymani BabadiAbstract:Abstract Bakhtiari Savory (Satureja bachtiarica Bunge.) from mint family (Lamiacae) is an endemic species plant widely distributed in southwest of Iran. The aerial parts of Bakhtiari Savory were dried using different drying methods, i.e., sun-drying, shade-drying, oven-drying at 45 °C and 65 °C and freeze-drying. The essential oils of fresh and dried samples were obtained by hydro-distillation, and analyzed using gas chromatography–mass spectrometry (GC–MS). The highest essential oil yields (v/w on dry weight basis) were obtained by oven-drying at 45 °C (2.3%) followed by freeze-drying (2.1%), oven-drying at 65 °C (2.0%), shade-drying (1.7%), sun-drying (1.6%) and fresh sample (1.2%). Twenty-seven components were determined in essential oils of S. bachtiarica, which were mostly oxygenated monoterpenes and hydrocarbons monoterpenes. The main components in essential oils of fresh and dried Bakhtiari Savory aerial parts were carvacrol (31.2–42.2%), γ-terpinene (10.9–18.3%), thymol (11.7–19.4%) and p-cymene (8.2–14.1%). Drying of aerial parts of Bakhtiari Savory in the oven at 45 °C was the most suitable drying method considering short drying time and high-oil yield.
Ezatollah Solaymani Babadi - One of the best experts on this subject based on the ideXlab platform.
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effects of drying methods on qualitative and quantitative of the essential oil of bakhtiari Savory satureja bachtiarica bunge
Industrial Crops and Products, 2013Co-Authors: Abdollah Ghasemi Pirbalouti, Mehdi Oraie, Mehdi Pouriamehr, Ezatollah Solaymani BabadiAbstract:Abstract Bakhtiari Savory (Satureja bachtiarica Bunge.) from mint family (Lamiacae) is an endemic species plant widely distributed in southwest of Iran. The aerial parts of Bakhtiari Savory were dried using different drying methods, i.e., sun-drying, shade-drying, oven-drying at 45 °C and 65 °C and freeze-drying. The essential oils of fresh and dried samples were obtained by hydro-distillation, and analyzed using gas chromatography–mass spectrometry (GC–MS). The highest essential oil yields (v/w on dry weight basis) were obtained by oven-drying at 45 °C (2.3%) followed by freeze-drying (2.1%), oven-drying at 65 °C (2.0%), shade-drying (1.7%), sun-drying (1.6%) and fresh sample (1.2%). Twenty-seven components were determined in essential oils of S. bachtiarica, which were mostly oxygenated monoterpenes and hydrocarbons monoterpenes. The main components in essential oils of fresh and dried Bakhtiari Savory aerial parts were carvacrol (31.2–42.2%), γ-terpinene (10.9–18.3%), thymol (11.7–19.4%) and p-cymene (8.2–14.1%). Drying of aerial parts of Bakhtiari Savory in the oven at 45 °C was the most suitable drying method considering short drying time and high-oil yield.
Maruška Audrius - One of the best experts on this subject based on the ideXlab platform.
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Solid state fermentation of the winter Savory (Satureja montana L) plant: changes of chemical composition and antimicrobial activity
'Georg Thieme Verlag KG', 2020Co-Authors: Juodeikienė Gražina, Čižeikienė Dalia, Maruška Audrius, Bartkienė Edita, Bašinskienė Loreta, Ragažinskienė Ona, Vidmantienė DaivaAbstract:Solid State Fermentation (SSF), which consists of the microbial growth and product formation on solid particles in the absence of an aqueous phase, has recently attracted special attention of researchers. The aim of this study was to evaluate the chemical composition and antimicrobial activity of winter Savory plant fermented with lactic acid bacteria (LAB) by using SSF. Dried winter Savory plant was fermented under SSF conditions for 72 hours using Lactobacillus and Pediococcus genera belonging to isolated LAB from spontaneous Lithuanian rye sourdoughs. The essential oils were extracted using supercritical carbon dioxide and the composition of volatile compounds was analyzed by means of GC-MS. The antimicrobial activity of extracts was tested using an agar well diffusion assay method.[...]Biochemijos katedraBotanikos sodasKauno technologijos universitetasLietuvos sveikatos mokslų universitetasVytauto Didžiojo universiteta
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Fast screening of the main phenolic acids with antioxidant properties in common spices using on-line HPLC/UV/DPPH radical scavenging assay
2020Co-Authors: Damašius Jonas, Venskutonis, Petras Rimantas, Kaškonienė Vilma, Maruška AudriusAbstract:Batch 1,1-diphenyl-2-picrylhydrazyl (DPPHc) and on-line HPLC/UV/DPPHc radical scavenging assays were compared for the rapid screening of antioxidant properties of extracts of six Lamiaceae family spices, namely Origanum vulgare, Ocimum basilicum, Rosmarinus officinalis, Origanum majorana, Thymus vulgaris and Satureja hortensis. Generally, all spices showed good radical scavenging properties, which were in the following order: oregano > rosemary > Savory thyme marjoram > basil. Rosmarinic acid and lithospermic acid B, as strong antioxidants, were identified according to their retention time, UV and mass spectra. Rosmarinic acid was found to be the main compound in all extracts and as it was measured by HPLC/UV/DPPHc it was responsible for more than 50% of the total extract radical scavenging capacity, except for oregano, when rosmarinic and lithospermic acid B were almost equally important radical scavengers. The highest amounts of rosmarinic and lithospermic acids were found in oregano extracts; lithospermic acid B was also found in reasonable concentrations in marjoram, Savory and thyme extracts. Lithospermic acid B is reported as a constituent of marjoram, Savory and thyme for the first timeBiochemijos katedraGamtos mokslų fakultetasKauno technologijos universitetasVytauto Didžiojo universiteta
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Fast screening of the main phenolic acids with antioxidant properties in common spices using on-line HPLC/UV/DPPH radical scavenging assay
'Royal Society of Chemistry (RSC)', 2020Co-Authors: Damašius Jonas, Venskutonis, Petras Rimantas, Kaškonienė Vilma, Maruška AudriusAbstract:Batch 1,1-diphenyl-2-picrylhydrazyl (DPPHc) and on-line HPLC/UV/DPPHc radical scavenging assays were compared for the rapid screening of antioxidant properties of extracts of six Lamiaceae family spices, namely Origanum vulgare, Ocimum basilicum, Rosmarinus officinalis, Origanum majorana, Thymus vulgaris and Satureja hortensis. Generally, all spices showed good radical scavenging properties, which were in the following order: oregano > rosemary > Savory thyme marjoram > basil. Rosmarinic acid and lithospermic acid B, as strong antioxidants, were identified according to their retention time, UV and mass spectra. Rosmarinic acid was found to be the main compound in all extracts and as it was measured by HPLC/UV/DPPHc it was responsible for more than 50% of the total extract radical scavenging capacity, except for oregano, when rosmarinic and lithospermic acid B were almost equally important radical scavengers. The highest amounts of rosmarinic and lithospermic acids were found in oregano extracts; lithospermic acid B was also found in reasonable concentrations in marjoram, Savory and thyme extracts. Lithospermic acid B is reported as a constituent of marjoram, Savory and thyme for the first timeBiochemijos katedraKauno technologijos universitetasVytauto Didžiojo universiteta
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Variation of total amount of phenolic and volatile compounds of Satureja hortensis L. and Satureja montana L. extracts during different vegetation periods
2014Co-Authors: Rimovas Andrius, Ragažinskienė Ona, Akuneca Ieva, Stankevičius Mantas, Kornyšova Olga, Maruška AudriusAbstract:Savory – belongs to Lamiaceae family of plants. It is an annual herb used as a spice. They are ca. 30 species, however in Lithuania is are growing only two: Winter Savory (Satureja montana L.); Savory (Satureja hortensis L.). Savory has a strong, pleasant thyme-like aroma, tangy taste. Ethanolic extract and essential oil prepared of raw material of Savory upper-ground part is used in the treatment of stomach, intestine, kidney, liver diseases, acts as an antispasmodic, bactericidal, appetite increasing preparation. The aim of this study was to carry out phytochemical analysis of Savory at different growth stages, to determine radical scavenging activity, total amount of phenolic compounds and the composition of essential oils. Results: Using gas chromatography-mass spectrometry analysis the Satureja hortensis L. and Satureja montana L. essential oil components were identified. The highest concentrations of carvone, gamma-terpinene, o-cymene, caryophyllene, β-bisabolene were determined. It was found that in the Satureja hortensis L. decrease of gamma-terpinene and increase of antioxin concentration during vegetation is observed. In Satureja montana L. the decrese of gammaterpinene during the vegetation was determined. Spectrophotometric analysis revealed, that of total amount of phenolic compounds in Satureja montana L. ranged from 45.4 mg/g to 95.9 mg/g and in Satureja hortensis L. ranged from 72.1 mg/g to 95.1 mg/g. In both species concentrations significantly decreased during the plant development. Flavonoids content in both species decreased during the vegetation. It was ranging in Satureja montana L. between 5.4 mg/g - 11.8 mg/g and in Satureja hortensis L. from 12.4 mg/g to 21.5 mg/g. [...]Biochemijos katedraBotanikos sodasGamtos mokslų fakultetasVytauto Didžiojo universiteta
Mohammad Adibnejad - One of the best experts on this subject based on the ideXlab platform.
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chemical composition and yield of essential oils from bakhtiari Savory satureja bachtiarica bunge under different extraction methods
Industrial Crops and Products, 2015Co-Authors: Sayadeh Mansoreh Memarzadeh, Abdollah Ghasemi Pirbalouti, Mohammad AdibnejadAbstract:Abstract Bakhtiari Savory is a perennial aromatic herb distributed in Zagros mountain range, southwestern Iran. To determine the effect of extraction methods on qualitative and quantitative characteristics of the essential oil of Bakhtiari Savory was extracted by different methods. Conventional methods [hydrodistillation by two Clevenger-type apparatus: British Pharmacopeia (HDBP) and Research Institute of Forests and Rangelands, Iran (HDRIFR), and traditional steam and water distillation (TSWD)], an innovative technique steam distillation (SDinnov), microwave-assisted steam hydro-diffusion (MSHD 400 and 800 W), and microwave-assisted hydro-diffusion (MHD 400 and 800 W) were used to extract essential oil from the aerial parts of Savory and their results were compared. The essential oils of all samples were analyzed using GC–FID, GC/MS, and for comparison, a sample was analyzed using head space solid-phase microextraction (HS-SPME). The highest essential oil yields were obtained from two methods, including HDBP, and MSHD 400 W. Significant differences occurred among the major constituents in essential oils from extraction methods, including thymol, carvacrol, ρ-cymene, and γ-terpinene. The highest amounts of thymol and carvacrol were obtained from MHD (800 W) method in comparison other methods. The highest content of monoterpene hydrocarbons was obtained from HS-SPME, whereas the highest percentage of oxygenated monoterpenes was achieved from MHD (800 W) method. In conclusion, extraction of the essential oil from Bakhtiari Savory with microwave-assisted hydro-diffusion (MHD) was better in terms of energy saving, extraction time, oxygenated fraction (thymol and carvacrol), and product quality.
Sayadeh Mansoreh Memarzadeh - One of the best experts on this subject based on the ideXlab platform.
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chemical composition and yield of essential oils from bakhtiari Savory satureja bachtiarica bunge under different extraction methods
Industrial Crops and Products, 2015Co-Authors: Sayadeh Mansoreh Memarzadeh, Abdollah Ghasemi Pirbalouti, Mohammad AdibnejadAbstract:Abstract Bakhtiari Savory is a perennial aromatic herb distributed in Zagros mountain range, southwestern Iran. To determine the effect of extraction methods on qualitative and quantitative characteristics of the essential oil of Bakhtiari Savory was extracted by different methods. Conventional methods [hydrodistillation by two Clevenger-type apparatus: British Pharmacopeia (HDBP) and Research Institute of Forests and Rangelands, Iran (HDRIFR), and traditional steam and water distillation (TSWD)], an innovative technique steam distillation (SDinnov), microwave-assisted steam hydro-diffusion (MSHD 400 and 800 W), and microwave-assisted hydro-diffusion (MHD 400 and 800 W) were used to extract essential oil from the aerial parts of Savory and their results were compared. The essential oils of all samples were analyzed using GC–FID, GC/MS, and for comparison, a sample was analyzed using head space solid-phase microextraction (HS-SPME). The highest essential oil yields were obtained from two methods, including HDBP, and MSHD 400 W. Significant differences occurred among the major constituents in essential oils from extraction methods, including thymol, carvacrol, ρ-cymene, and γ-terpinene. The highest amounts of thymol and carvacrol were obtained from MHD (800 W) method in comparison other methods. The highest content of monoterpene hydrocarbons was obtained from HS-SPME, whereas the highest percentage of oxygenated monoterpenes was achieved from MHD (800 W) method. In conclusion, extraction of the essential oil from Bakhtiari Savory with microwave-assisted hydro-diffusion (MHD) was better in terms of energy saving, extraction time, oxygenated fraction (thymol and carvacrol), and product quality.
