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Microemulsions enhance the shelf‐life and processability of Smyrnium olusatrum L. essential oil
Author(s) -
Cespi Marco,
Quassinti Luana,
Perinelli Diego Romano,
Bramucci Massimo,
Iannarelli Romilde,
Papa Fabrizio,
Ricciutelli Massimo,
Bonacucina Giulia,
Palmieri Giovanni Filippo,
Maggi Filippo
Publication year - 2017
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3367
Subject(s) - chemistry , microemulsion , shelf life , essential oil , antioxidant , inflorescence , chromatography , food science , organic chemistry , botany , biochemistry , pulmonary surfactant , biology
Smyrnium olusatrum L. is a horticultural crop cultivated during the Roman age for culinary and curative uses. The essential oil extracted from this plant (AEO) is rich in bioactive constituents such as isofuranodiene and germacrone. Several previous studies revealed that AEO and its isolated components possess interesting therapeutic features, such as antiproliferative, neuritogenic, hepatoprotective and antioxidant properties. Nevertheless, AEO has stability problems because of the high concentration of its main components. This issue makes AEO very difficult to handle and use. Thus, AEO was formulated as microemulsions known for their thermodynamic stability and easiness of preparation. AEO was hydrodistilled from inflorescences of S . olusatrum and its composition determined by different chromatographic methods. The microemulsions were developed using a central composite design and their activity tested using the MTT assay. The present study demonstrated the possibility to formulate stable AEO microemulsions where the crystallization of isofuranodiene is avoided, and the AEO biological activity is maintained. Copyright © 2016 John Wiley & Sons, Ltd.