Modeling the supercritical fluid extraction of black pepper (Piper nigrum L.

)
essential oil Original Research Article
Journal of Food Engineering, Volume 54, Issue 4, October 2002, Pages 263-269
Sandra R.S Ferreira, M.Angela A Meireles

Abstract
The fixed bed extraction of black pepper essential oil using supercritical carbon dioxide was modeled by the
extended Lack's plug flow model developed by Sovov (Sovov's model). The experimental data were
obtained for extractions conducted at 30, 40 and 50 C, and 150, 200, and 300 bar, for two different types of
ground black pepper (batches 1 and 2). The model parameters were evaluated from the experimental data.
The fluid-phase mass transfer coefficient was obtained from the constant extraction rate (CER) period using a
logarithmical solute mass ratio difference. The Sovov's model was able to describe the experimental data
quite well. The best value for the extraction parameter, which relates the resistances of solid-phase mass
transfer to fluid-phase mass transfer, was 0.12 and 0.25 for batches 1 and 2, respectively. The experimental
data were well represented by the model for the mass ratio of solute present in ruptured cell to the initial mass
ratio of solute equal to 65% and 38% for batches 1 and 2, respectively.

1. CHAMOMILE ESSENTIAL OILS EXTRACTED FROM FLOWER HEADS AND RECOVERED WATER
DURING DRYING PROCESS
Journal of Food Processing and Preservation
Volume 33, Issue 4, August 2009, Pages: 500512, AURLIO V. BORSATO,
LUIZ DONI-FILHO, MIROSLAVA RAKOCEVIC, LILIAN C. CCCO and
EDMILSON C. PAGLIA
Article first published online : 9 JUN 2009, DOI: 10.1111/j.1745-
4549.2008.00271.x
ABSTRACT
Yield and chemical composition of chamomile (Chamomilla recutita[L.] Rauschert)
essential oils were periodically monitored during a drying process at 80C. Simultaneous to
the drying, the substances dragged by the water column were recovered by condensation.
Hydrodistillation and gas chromatography-mass spectrometry analyses were conducted,
and data were analyzed using polynomial regressions (P < 0.01). The evaluation of
chamomile drying process in a fixed layer showed that the reduction of water content was
progressive in a whole drying process, while the essential oil reduction was more pointed
in the beginning. The identified essential oil components were alpha-pinene, artemisia
ketone, 3-carene, azulene, caryophylene, caryophylene oxide, alpha-farnesene, gamma-
muurolene, bisabolol oxide B, alpha-bisabolol, bisabolene, chamazulene and bisabolol
oxide. It was possible to recover the part of volatilized substances (6.6%) under the drying
temperature of 80C. Recovered aromatic water was composed of artemisia ketona,
bisabolol oxide B, alpha-bisabolol, bisabolene oxide, bisabolol oxide-A, whereas only a
reduction in chamazulene concentration was significant.

Determination of the effect of plant essential oils obtained by supercritical fluid
extraction on the growth and viability of Listeria monocytogenes in broth and food
systems using flow cytometry Original Research Article
LWT - Food Science and Technology, Volume 42, Issue 1, 2009, Pages 220-227
M. Muoz, L. Guevara, A. Palop, J. Tabera, P.S. Fernndez

Abstract
The antimicrobial properties of oregano, rosemary and laurel extracts obtained by supercritical fluid extraction
were investigated by examining their influence on the growth and viability of Listeria monocytogenes in
laboratory medium and broccoli juice at 30 and 8 C. Important decreases in the L. monocytogenes population
were shown in presence of all the extracts obtained from rosemary and one oregano extract. The counts were
reduced below the level of detection after 4 h of exposure at 30 C in laboratory medium. A bactericidal effect
was observed also when L. monocytogenes was exposed to rosemary at 30 C and 8 C in broccoli juice.
Significant reductions in growth rate and an increase in lag phase of L. monocytogenes were observed in
presence of some of the laurel and oregano extracts at both temperatures.
Flow cytometry was used as a rapid method to determine the antibacterial effect of supercritical extracts and
the physiological state of L. monocytogenes. Bacterial viability performed by dual staining of L. monocytogenes
with SYTO 9 and propidium iodide revealed three different cell populations, specifically, living, dead and
compromised cells. Live cell percentage decreased with the time of exposure, whereas the percentage of
compromised cells remained constant and the dead cells increased in the same period.

Extraction of the essential oil of thyme and black pepper by superheated steam
Original Research Article
Journal of Food Engineering, Volume 78, Issue 2, January 2007, Pages 708-714
Mouin Rouatbi, Albert Duquenoy, Pierre Giampaoli

Abstract
Superheated heated steam was used to extract volatiles from thyme leaves and black pepper fruits.
Steam and extracted volatiles are collected in a condenser and essential oils are separated from the
collected mixture by solvents and analysed by GC. Results show that the yield of extraction has an
asymptotical evolution with time and increase with steam temperature and flow and it is higher for ground
black pepper fruits. However, the quality of the extract is lower when the steam temperature is higher
than 175 C.

1.
ESSENTIAL OILS AS CONTROL AGENTS OF POSTAHARVEST ALTERNARIA AND PENICILLIUM
ROTS ON TOMATO FRUITS
Journal of Food Safety
Volume 30, Issue 2, May 2010, Pages: 341352, ALI ABDOLAHI, ABBAS
HASSANI, YOUBERT GHOSTA, TAIMOOR JAVADI and MOHAMMAD
HADI MESHKATALSADAT
Article first published online : 3 MAR 2010, DOI: 10.1111/j.1745-
4565.2009.00211.x
ABSTRACT
The antifungal activity of the essential oils of ajowan, fennel and caraway was evaluated in
vitro and in vivo conditions against growth of Alternaria alternata (Fr.: Fr.) Keissler. and
Penicillium digitatum Sacc., two postharvest pathogens of tomato fruits. In vitro tests
showed that ajowan and fennel oils exhibited the highest antifungal activity against A.
alternata and P. digitatum, respectively. But caraway exhibited poor antifungal activity
against two fungal species tested. Ajowan oil possessed the highest antifungal activity
among tested oils in in vivo condition. Gas chromatographymass spectrometry analysis of
essential oils revealed that thymol (63%), trans-anethole (64%) and 2-caren-10-al (34%)
were the main components of essential oils of ajowan, fennel and caraway, respectively.
Therefore, essential oils may be used as an alternative for the synthetic chemicals for
control of postharvest phytopathogenic fungi and for increasing the shelf life of plant
products


Potential antimicrobial uses of essential oils in food: is citrus the answer? Original
Research Article
Trends in Food Science & Technology, Volume 19, Issue 3, March 2008, Pages 156-164
Katie Fisher, Carol Phillips

Abstract
The antimicrobial properties of essential oils (EOs) have been recognised for centuries and, with growing
demand from changes in legislation, consumer trends and increasing isolation of antibiotic resistant
pathogens, alternatives to chemical-based bactericides need to be found. Citrus oils not only lend
themselves to use in food but also are generally recognised as safe (GRAS) and have been found to be
inhibitory both in direct oil and vapour form against a range of both Gram-positive and Gram-negative
bacteria. This group of oils may provide the natural antimicrobials that the food industry requires to fulfil
both its requirements and those of the consumer.

The addition of essential oils to MAP as a tool to maintain the overall quality of fruits
Original Research Article
Trends in Food Science & Technology, Volume 19, Issue 9, September 2008, Pages 464-
471
Mara Serrano, Domingo Martnez-Romero, Fabin Guilln, Juan Miguel Valverde, Pedro
Javier Zapata, Salvador Castillo, Daniel Valero

Abstract
This paper covers the recent literature on fruit ripening and problems related to quality loss during
postharvest storage, as well as the use of essential oils as antioxidants and antimicrobials. This review
sets the principles for the creation of innovative technological developments by using an active
packaging based on the combination of modified atmosphere packaging (MAP) with natural antimicrobial
compounds. The use of this active packaging on the delay of fruit ripening and the extension of shelf-life
based on safety and the preservation of sensory attributes and bioactive compounds with functional
properties will be provided.

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2.
IMPROVING POSTHARVEST QUALITY OF TABLE GRAPE CV. RISH BABA USING THYMUS
KOTSCHYANUS AND CARUM COPTICUM ESSENTIAL OILS
Journal of Food Safety
Volume 31, Issue 1, February 2011, Pages: 132139, RASUL JALILI MARANDI,
ABBAS HASSANI, YOUBERT GHOSTA, ALI ABDOLLAHI, ALIREZA
PIRZAD and FATEMEH SEFIDKON
Article first published online : 4 JAN 2011, DOI: 10.1111/j.1745-
4565.2010.00276.x
ABSTRACT
The antifungal activity of different concentrations of Thymus kotschyanus and Carum
copticum essential oils (0, 100, 200, 300, 400 and 500 L/L) on mycelial growth of Botrytis
cinerea and Penicillium digitatum under in vitro condition were investigated. Also, the
preservative property of various concentrations of these essential oils (0, 250 and 500
L/L) to maintenance quality parameters of Rish Baba table grape were studied.
Chemical compositions of the essential oils were also determined by gas chromatography
mass spectrometry analysis. Major compounds found in essential oils from T. kotschyanus
and C. copticum were carvacrol (28.54%) and thymol (63.18%), respectively. The results of
in vitro assay showed that T. kotschyanus and C. copticum essential oils in 300500 L/L
concentration completely inhibited the mycelial growth of B. cinerea and P. digitatum.
Also, at the end of the storage period, all the applied concentration of essential oils reduced
disease severity compared to control fruit. The application of essential oil did not affect the
berry shrinkage and rachis browning. However, essential oil treatment showed high
preservative effect on weight loss, appearance, flavor, berry browning, total soluble solids
(TSS), titrable acidity (TA) and TSS/TA of treated fruits. Therefore, essential oils may be
used as an alternative for the synthetic chemicals for control of postharvest
phytopathogenic fungi, and in turn to fulfill consumer requirements for more natural and
healthy fruits
The addition of essential oils to MAP as a tool to maintain the overall quality of fruits
Original Research Article
Trends in Food Science & Technology, Volume 19, Issue 9, September 2008, Pages 464-
471
Mara Serrano, Domingo Martnez-Romero, Fabin Guilln, Juan Miguel Valverde, Pedro
Javier Zapata, Salvador Castillo, Daniel Valero

Abstract
This paper covers the recent literature on fruit ripening and problems related to quality loss during postharvest
storage, as well as the use of essential oils as antioxidants and antimicrobials. This review sets the principles
for the creation of innovative technological developments by using an active packaging based on the
combination of modified atmosphere packaging (MAP) with natural antimicrobial compounds. The use of this
active packaging on the delay of fruit ripening and the extension of shelf-life based on safety and the
preservation of sensory attributes and bioactive compounds with functional properties will be provided.

CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITIES OF
ESSENTIAL OIL AND ORGANIC EXTRACTS OF CURCUMA AROMATICA
SALISB.
1. SHARIF M. AL-REZA
1,2
,
2. ATIQUR RAHMAN
2,*
,
3. TANZIMA PARVIN
2
,
4. M. MIZANUR RAHMAN
3
,
5. M. SAFIUR RAHMAN
4

Article first published online: 4 JUL 2011
DOI: 10.1111/j.1745-4565.2011.00318.x
ABSTRACT
This study was undertaken to examine the chemical composition of essential oil, and tested
the efficacy of oil and organic extracts from leaves of Curcuma aromatica Salisb. to control
foodborne and spoilage pathogens. Twenty-three compounds representing 94.29% of the
total oil were identified. The oil and organic extracts (hexane, chloroform, ethyl acetate and
methanol) of C. aromatica displayed a remarkable antibacterial activity against
Staphylococcus aureus (American Type Culture Collection [ATCC] 6538 and Korean
Collection for Type Culture [KCTC] 1916), Listeria monocytogenes ATCC 19166, Bacillus
subtilis ATCC 6633, Pseudomonas aeruginosa KCTC 2004, Salmonella typhimurium
KCTC 2515 and Escherichia coli ATCC 8739. Also, the oil had strong detrimental effect
on the viable count of the tested bacteria. The results obtained from this study may
contribute to the development of new antimicrobial agents with potential applications in
food industries as natural preservatives.
1.
COMPOSITION, ANTIFUNGAL ACTIVITY AND MAIN FUNGITOXIC COMPONENTS OF THE
ESSENTIAL OIL OF MENTHA PIPERITA L.
Journal of Food Safety
Volume 32, Issue 1, February 2012, Pages: 2936, MARCELO MOREIRA
FREIRE, GULAB NEWANDRAM JHAM, ONKAR DEV DHINGRA,
CAROLINA MARANGON JARDIM, ROSIMEIRE COURA BARCELOS and
VNIA MARIA MOREIRA VALENTE
Article first published online : 11 DEC 2011, DOI: 10.1111/j.1745-
4565.2011.00341.x
ABSTRACT
Twenty-one components (93.9% of the total chromatographic peak area) were tentatively
identified in the essential oil (EO) of Mentha piperita L., based on Kovts retention indices
(RIs), a mass spectral database (gas chromatography-mass spectrometry, GC-MS) and
visual comparison of the mass spectra of the sample peaks with those of the database. The
presence of 15 compounds (corresponding to 90.7% of the total chromatographic peak
area) was confirmed by authentic standards. The EO presented a good activity against the
following important postharvest deteriorating fungi: Aspergillus flavus, Aspergillus
glaucus, Aspergillus niger, Aspergillus ochraceous, Colletotrichum gloesporioides,
Colletotrichum musae, Fusarium oxysporum and Fusarium semitectum. At a concentration
of 0.2% of the EO, all the fungi were completely inhibited, except for A. glaucus and C.
musae which were inhibited 90 and 98%, respectively. TLC-bioautography yielded three
subfractions that prevented fungal growth, suggesting the presence of antifungals. Bioassay
data of the crude EO were compared with those of the three subfractions. Based on these
tests, it was concluded that several fungitoxics were responsible for the antifungal activity
of M. piperita, with the principal ones being menthone, neomenthol, menthol and carvone.
However, participation of other compounds cannot be ruled out. This is the first study in
the literature that presents data on the activity of the crude EO against eight important
postharvest deteriorating fungi, characterizing the amounts and types of comounds. In
addition, also for the first time, the active fractions of the crude EO were isolated, identified
and the components quantified. More detailed fungal tests are being conducted to confirm
the tentative preliminary antifungal data.


1.
Oil extractability from enzymatically treated goldenberry (Physalis peruviana L.) pomace:
range of operational variables
International Journal of Food Science & Technology
Volume 44, Issue 3, March 2009, Pages: 435444, Mohamed Fawzy Ramadan and
Joerg-Thomas Moersel
Article first published online : 18 DEC 2008, DOI: 10.1111/j.1365-
2621.2006.01511.x


Summary
Goldenberry pomace (seeds and skins) represents a large portion of the waste generated
during juice processing (ca. 27.4% of fruit weight). The potential of goldenberry agro-
industrial wastes for use as raw material for production of edible oil was evaluated. Fruit
pomace, contained 6.6% moisture, 17.8% protein, 3.10% ash, 28.7% crude fibre and 24.5%
carbohydrates. The n-hexane-extractable oil content of the raw by-products was estimated
to be 19.3%. Aqueous enzymatic extraction was investigated for recovery of oil from the
fruit pomace. The most significant factors affecting extraction were enzyme concentration,
the time of digestion with enzymes, substrate concentration in water and the particle size of
substrate. A broad variation in oil recovery was obtained depending on the operational
conditions during the enzyme-aided aqueous extraction. The optimum and economical
values were those obtained for 4:0.02:1 water:enzyme:substrate ratio. Generally, enzymatic
treatment increased the extraction yield. The more than 42% yield by enzymation compared
with the nearly 3% yield in the control process (without enzyme) implies a significant
increase in yield by about 92.8%. In single-enzyme trials, cellulase EC gave the best yield.
Although proteases slightly improve yield, the enhancement values are much lower than
those obtained with Cellulase EC and Pektinace L40. Rapid increase in oil yield occurred
as the enzyme concentration increased from 1 to 2 g/100 g substrate. Yield increased with
dilution, but it began to fall when the substrate became more diluted. Moreover,
extractability increased significantly when particle size reduced. Concerning the oil
composition, there were no great changes in the fatty acid pattern of the oils extracted with
different hydrolytic enzymes when compared with each other or to the solvent extracted oil.
The main purpose of this study was to maximise the efficiency of the enzymatic treatment
for oil recovery from goldenberry pomace. As a first step toward developing goldenberry as
a commercial crop, the results provide important information for the industrial application
of the fruit.
1.
INHIBITION OF FOODBORNE PATHOGENS AND SPOILING BACTERIA BY ESSENTIAL OIL AND
EXTRACTS OF ERIGERON RAMOSUS (WALT.) B.S.P.
Journal of Food Safety
Volume 29, Issue 2, May 2009, Pages: 176189, ATIQUR RAHMAN and SUN
CHUL KANG
Article first published online : 20 APR 2009, DOI: 10.1111/j.1745-
4565.2009.00149.x


ABSTRACT
The antibacterial potential of essential oil and methanolic extracts of Erigeron ramosus
(Walt.) B.S.P. was evaluated. Thirty-one components representing 95.3% of the total oil
were identified, of which -caryophyllene (24.0%), -humulene (14.5%), 1,8-cineole
(9.0%), eugenol (7.2%), globulol (7.1%), caryophyllene oxide (5.2%), -cadinene (5.0%),
-copaene (4.9%) and widdrol (2.0%) were the major components. The antibacterial
activity of essential oil and methanolic extracts of E. ramosus was determined in vitro using
the agar diffusion method and minimum inhibitory concentration determination test against
14 (seven gram-positive and seven gram-negative) foodborne bacteria. The essential oil (5
L/mL, corresponding to 1,000 ppm/disc), methanol extract and its different organic
subfractions (7.5 L/mL, corresponding to 1500 ppm/disc) of E. ramosus displayed a great
potential of antibacterial activity against all gram-positive bacteria: Staphylococcus aureus
(ATCC 6538 and KCTC 1916), Listeria monocytogenes (ATCC 19116, ATCC 19118,
ATCC 19166 and ATCC 15313) and Bacillus subtilis ATCC 6633 and four gram-negative
bacteria: Pseudomonas aeruginosa KCTC 2004, Enterobacter aerogenes KCTC 2190 and
Escherichia coli (0157:H7 ATCC 43888 and ATCC 8739). The zones of inhibition of
different concentrations of essential oil and methanolic extracts against the tested bacteria
were found in the range of 10.122.3 mm, and MIC values were recorded between 62.5
and 500 g/mL.

1. ANTIFUNGAL ACTIVITIES OF THYME, CLOVE AND OREGANO ESSENTIAL OILS
Journal of Food Safety
Volume 27, Issue 1, February 2007, Pages: 91101, M. VIUDA-MARTOS, Y.
RUIZ-NAVAJAS, J. FERNNDEZ-LPEZ and J.A. PREZ-LVAREZ
Article first published online : 18 JAN 2007, DOI: 10.1111/j.1745-
4565.2007.00063.x

ABSTRACT
The antifungal potential of essential oils of oregano (Origanum vulgare), thyme (Thymus
vulgaris) and clove (Syzygium aromaticum) was determined. To establish this antifungal
potential, two molds related to food spoilage, Aspergillus niger and Aspergillus flavus,
were selected. The agar dilution method was employed for the determination of antifungal
activities. The three essential oils analyzed presented inhibitory effects on both molds
tested. Oregano essential oil showed the highest inhibition of mold growth, followed by
clove and thyme. Aspergillus flavus was more sensitive to thyme essential oil than A. niger.
Clove essential oil was a stronger inhibitor against A. niger than against A. flavus.


1.
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare
and Lippia turbinata essential oils
International Journal of Food Science & Technology
Volume 48, Issue 3, March 2013, Pages: 642649, Patricia R. Quiroga, Nelson R.
Grosso, Anna Lante, Giovanna Lomolino, Julio A. Zygadlo and Valeria Nepote
Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12011

Summary
This study reported the chemical composition, phenolic content, antioxidant and anti-lipase
activity of oregano and Lippia essential oils. The major compounds found in oregano
essential oil were -terpinene (32.10%), -terpinene (15.10%), p-cymene (8.00%) and
thymol (8.00%). In Lippia essential oil, -limonene (76.80%) and 1,8-cineole (4.95%)
represented the major compounds. Oregano essential oil had higher phenolic content (12.47
mg gallic acid mL
1
) and DPPH scavenging activity (IC
50
0.357 g mL
1
) than Lippia
essential oil (7.94 mg gallic acid mL
1
and IC
50
0.400 g mL
1
, respectively). Both essential
oils had similar antioxidant indexes (about 1.2) determined by Rancimat. Moreover,
oregano essential oil had also higher anti-lipase activity (IC
50
5.09 and 7.26 g mL
1
).
Higher phenolic content in the essential oils was related with higher scavenging and anti-
lipase activities. Oregano and Lippia essential oils could be used as natural antioxidants on
food products.
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Antibacterial activity of different essential oils obtained from spices widely used in
Mediterranean diet
International Journal of Food Science & Technology
Volume 43, Issue 3, March 2008, Pages: 526531, Manuel Viuda-Martos, Yolanda
Ruiz-Navajas, Juana Fernndez-Lpez and Jos Angel Prez-lvarez
Article first published online : 21 JUL 2007, DOI: 10.1111/j.1365-
2621.2006.01489.x

Keywords:
Antibacterial;
essential oil;
rosemary;
sage;
thyme
Summary
Raw and processed foods are open to contamination during their production, sale and
distribution. At present, therefore, a wide variety of chemical preservatives are used
throughout the food industry to prevent the growth of food spoiling bacteria. However
health and economic considerations have led to a search for alternatives, such as essentials
oils that can safely be used as substitutes for fungicides and bactericides to partially or
completely inhibit the growth of fungi and bacteria. The aim of this work was to determine
the effectiveness of the essentials oils from oregano (Origanum vulgare), thyme (Thymus
vulgaris), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), cumin (Cuminum
cyminum) and clove (Syzygium aromaticum) on the growth of some bacteria commonly
used in the food industry, Lactobacillus curvatus, Lactobacillus sakei, Staphylococcus
carnosus and Staphylococcus xylosus or related to food spoilage Enterobacter gergoviae,
Enterobacter amnigenus. The agar disc diffusion method was used to determine the
antibacterial activities of the oils. All six essential oils analysed had an inhibitory effect on
the six tested bacteria. Oregano essential oil showed the highest inhibition effect followed
by cumin and clove.

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EFFICACY OF ESSENTIAL OIL COMBINATION OF CURCUMA LONGA L. AND ZINGIBER
OFFICINALE ROSC. AS A POSTHARVEST FUNGITOXICANT, AFLATOXIN INHIBITOR AND
ANTIOXIDANT AGENT
Journal of Food Safety
Volume 32, Issue 3, August 2012, Pages: 279288, BHANU PRAKASH,
PRIYANKA SINGH, AKASH KEDIA, ARADHANA SINGH and N.K. DUBEY
Article first published online : 4 JUN 2012, DOI: 10.1111/j.1745-
4565.2012.00378.x
ABSTRACT
Keeping in view of the harmful effects of molds and their toxic metabolites, particularly
aflatoxins on food items, the present study explores the efficacy of essential oil (EO)
combination of Curcuma longa L. and Zingiber officinale Rosc. as a plant-based
preservative in view of its broad fungitoxic spectrum against storage fungi, aflatoxin
inhibitory efficacy, antioxidant properties and nonphytotoxicity. The EO combination
significantly inhibited the growth and aflatoxin production by the toxigenic foodborne
strain of Aspergillus flavus LHP-6 at 2.5 and 2.0 L/mL, respectively. The combination
also showed strong antioxidant activity through 2,2-diphenyl-1-picrylhydrazil free radical
scavenging, -carotene-linoleic acid bleaching and total phenolic content assay. The EO
combination exhibited nonphytotoxic nature during the seed germination and seedling
growth experiments with chickpea seeds. The EO combination of C. longa and Z. officinale
may successfully overcome the problem of mold contamination as well as oxidative
deterioration of stored agricultural food commodities.
PRACTICAL APPLICATIONS
The essential oil combination of Curcuma longa and Zingiber officinale may be recommended as a
plant-based nonphytotoxic preservative against the storage molds, aflatoxin production and lipid
peroxidation. Such a formulation showing preservative activity through synergistic effects would
have better prospects in agricultural pest management program in view of the development of
races of pests by different synthetic pesticides


Extraction and Separation of Volatile and Fixed Oils from Seeds ofMyristica
fragrans by Supercritical CO2: Chemical Composition and Cytotoxic Activity on
Caco-2 Cancer Cells
1. Alessandra Piras,
2. Antonella Rosa,
3. Bruno Marongiu,
4. Angela Atzeri,
5. M. Assunta Dess,
6. Danilo Falconieri,
7. Silvia Porcedda
Article first published online: 19 MAR 2012
DOI: 10.1111/j.1750-3841.2012.02618.x
2012 Institute of Food Technologists

Issue

Journal of Food Science
Volume 77, Issue 4, pages C448C453, April 2012
Keywords:
cytotoxic activity;
essential oil;
fixed oil;
Myristica fragrans;
supercritical extraction
Abstract: Isolation of volatile and fixed oils from nutmeg have been obtained by supercritical fractioned
extraction with carbon dioxide. Extraction experiments were carried out at pressures of 90 and 250 bar
and temperature of 40 C. The extraction step performed at 90 bar produced a volatile fraction mainly
formed by myristicin (32.8%), sabinene (16.1%), -pinene (9.8%), -pinene (9.4%), -phellandrene
(4.9%), safrole (4.1%) and terpinen-4-ol (3.6%). The oil yield relative to this step of the process was 1.4%
by weight of the charge. The last extraction step at 250 bar produced a butter-like material (nutmeg
butter). The yield of this step was 14.4% by weight. The most represented fatty acids of fixed oil from
nutmeg were 14:0 (79.2%), 18:1 n-9 (7.4%) and 16:0 (6.1%), and in particular the unsaturated fatty acids
18:1 n-9 averaged 32.96 g/mg of oil. The level of myristicin in the nutmeg essential and fixed oils was
also directly quantified by reversed HPLC-DAD. Moreover, the essential oil obtained from nutmeg, as
well as myristicin, showed a significant in vitro inhibitory effect on the growth of a colon cancer cell line
(undifferentiated Caco-2 cells).
Practical Application: In this study, the chemical characterization and the anticancer activity of nutmeg
oils obtained by supercritical extraction with carbon dioxide were investigated. This is important for their
potential application in food and pharmaceutical industries


Extraction of Astaxanthin Plgment from Crawfish Waste Using a Soy Oil Process
JOURNAL OF FOOD SCIENCE
Volume 47, Issue 3, May 1982, Pages: 892896, HUEI-MEI CHEN and SAMUEL P. MEYERS
Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb12739.x
Abstract
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ABSTRACT
The carotenoid astaxanthin has been extracted from processed crawfish waste using a soy oil
process. Analyses have included pigment quantitative analysis, effects of protease enzymes on
pigment release, use of ethoxyquin as an antioxidant stabilizer agent, and studies of the ratio of
added soybean oil to crawfish waste (v/w) for optimal extraction. Hydrolysis of crawfish waste
with a commercial protease, Milezyme 8X resulted in a 58% increase in astaxanthin release.
Maximal pigment extraction and oil recovery was obtained from a 1:1 (v/w) ratio of oil to crawfish
waste. The astaxanthin-enriched oil (60 mg/100g oil), obtained from a 1:10 (v/w) ratio, or 3:10
(v/w) after the second stage of extraction, has application for a variety of pigmentation purposes,
notably in aquatic diets for salmonid fishes.