Tags

Type your tag names separated by a space and hit enter

Influence of the process, season, and origin on volatile composition and antioxidant activity of Juniperus phoenicea L. leaves essential oils.
J Food Sci. 2011 Mar; 76(2):C224-30.JF

Abstract

Essential oils of Juniperus phoenicea L. leaves cultivated in 3 regions, Korbos, Matmata, and Tabarka of Tunisia were obtained by hydrodistillation (HD), steam distillation (SD), and Soxhlet (SH) extraction methods. The essential oils were analyzed and quantified by capillary gas chromatography using flame ionization detection (GC-FID) and mass spectrometry (GC-MS). The highest yield was observed in HD process (1.12%). Tabarka essential oil provided the best yield 0.79% compared to other regions. December month SD essential oil was the highest in oxygenated monoterpenes (52.7%). Nevertheless, SH essential oil showed a higher content in sesquitepenes hydrocarbons (64.5%). α-Terpinol (25.5%) was the main oxygenated component in Matmata juniper essential oil, extracted by SD. Moreover, the antioxidant activity of essential oils was evaluated using ABTS assays. The strongest antioxidant activity (IC(50) = 22.6 ± 0.7 mg/L) was obtained by the Matmata (October 2007) SD essential oil.

Authors+Show Affiliations

Lab de Physicochimie des Matériaux, IPEST, BP51, La Marsa 2070, Tunisia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

21535739

Citation

Ennajar, Monia, et al. "Influence of the Process, Season, and Origin On Volatile Composition and Antioxidant Activity of Juniperus Phoenicea L. Leaves Essential Oils." Journal of Food Science, vol. 76, no. 2, 2011, pp. C224-30.
Ennajar M, Afloulous S, Romdhane M, et al. Influence of the process, season, and origin on volatile composition and antioxidant activity of Juniperus phoenicea L. leaves essential oils. J Food Sci. 2011;76(2):C224-30.
Ennajar, M., Afloulous, S., Romdhane, M., Ibrahim, H., Cazaux, S., Abderraba, M., Raies, A., & Bouajila, J. (2011). Influence of the process, season, and origin on volatile composition and antioxidant activity of Juniperus phoenicea L. leaves essential oils. Journal of Food Science, 76(2), C224-30. https://doi.org/10.1111/j.1750-3841.2010.01995.x
Ennajar M, et al. Influence of the Process, Season, and Origin On Volatile Composition and Antioxidant Activity of Juniperus Phoenicea L. Leaves Essential Oils. J Food Sci. 2011;76(2):C224-30. PubMed PMID: 21535739.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of the process, season, and origin on volatile composition and antioxidant activity of Juniperus phoenicea L. leaves essential oils. AU - Ennajar,Monia, AU - Afloulous,Samia, AU - Romdhane,Mehrez, AU - Ibrahim,Hany, AU - Cazaux,Sylvie, AU - Abderraba,Manef, AU - Raies,Aly, AU - Bouajila,Jalloul, Y1 - 2011/02/03/ PY - 2011/5/4/entrez PY - 2011/5/4/pubmed PY - 2011/8/19/medline SP - C224 EP - 30 JF - Journal of food science JO - J Food Sci VL - 76 IS - 2 N2 - Essential oils of Juniperus phoenicea L. leaves cultivated in 3 regions, Korbos, Matmata, and Tabarka of Tunisia were obtained by hydrodistillation (HD), steam distillation (SD), and Soxhlet (SH) extraction methods. The essential oils were analyzed and quantified by capillary gas chromatography using flame ionization detection (GC-FID) and mass spectrometry (GC-MS). The highest yield was observed in HD process (1.12%). Tabarka essential oil provided the best yield 0.79% compared to other regions. December month SD essential oil was the highest in oxygenated monoterpenes (52.7%). Nevertheless, SH essential oil showed a higher content in sesquitepenes hydrocarbons (64.5%). α-Terpinol (25.5%) was the main oxygenated component in Matmata juniper essential oil, extracted by SD. Moreover, the antioxidant activity of essential oils was evaluated using ABTS assays. The strongest antioxidant activity (IC(50) = 22.6 ± 0.7 mg/L) was obtained by the Matmata (October 2007) SD essential oil. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/21535739/Influence_of_the_process_season_and_origin_on_volatile_composition_and_antioxidant_activity_of_Juniperus_phoenicea_L__leaves_essential_oils_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01995.x DB - PRIME DP - Unbound Medicine ER -