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Microwave‐assisted hydrodistillation of the essential oil from Algerian Pimpinella anisum seeds
Author(s) -
Boumahdi Yamina,
Moghrani Houria,
Nasrallah Noureddine,
Ouarek Salima,
Maachi Rachida
Publication year - 2021
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.3614
Subject(s) - estragole , chemistry , essential oil , anethole , sabinene , limonene , chemical composition , rutin , chromatography , organic chemistry , antioxidant
Essential oils (EOs) from anise seeds ( Pimpinella anisum ) collected in the Algerian region were extracted by microwave‐assisted hydrodistillation (MAHD) and hydrodistillation (HD). The oil yield (%), chemical composition, energetic consumption and the antimicrobial properties were evaluated of the obtained EO. The yields obtained by both processes were 2.81 ± 0.01% for 90 minutes and 3.30 ± 0.05% for 330 minutes for MAHD and HD, respectively. The determination of the chemical composition of EOs by GC‐MS revealed the presence of a majority compound, trans ‐anethole 81.52% and 91.31% for MAHD and HD, respectively. The other main compounds present in the oils for MAHD and HD were, respectively: methyl chavicol (estragole) (0.63%‐1.39%), cis ‐anethole (0.23%‐0.34%), anisaldehyde (1.1%‐1.57%), anisyl methyl ketone (0.28%‐0.13%), trans ‐methyl isoellgenol (0.31%‐0.17%), γ ‐himachalene (0.5%‐0.36%), trans ‐pseudoisoeugenyl 2‐methylbutyrate (6.53%‐2.53%) and epoxy‐pseudoisoeugenyl 2‐methylbutyrate (2.01%‐0.56%). The EO obtained by MAHD detected other compounds, fenchone 0.41%, limonene 0.68%, cis ‐jasmolacatone extra C 0.41%, trans ‐isolongifolanone 0.2% and α ‐himachalene 0.16%. The energetic consumption by MAHD was significantly less than HD. Theoretical data from mathematical modelling were compared with practical data, and the coefficient of determination was between 0.93 and 0.97. The sensibility of bacterial strains to the essential oil obtained by MAHD is marked relatively to that obtained by HD, and for the sensibility of fungal strains, it was conserved. The MAHD process revealed a good yield of anise seeds EOs while reducing extraction time and energetic consumption. The EO extracted by this process revealed the presence of other compounds while improving antibacterial activity.