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Comparative Evaluation of Essential Oils of Helichrysum petiolare Hilliard & B.L. Burtt Obtained from Solvent-Free Microwave and Hydrodistillation Extraction Methods
Corresponding Author(s) : A.J. Afolayan
Asian Journal of Chemistry,
Vol. 32 No. 12 (2020): Vol 32 Issue 12, 2020
Abstract
Till date, no study has ever looked into the effect of extraction method on the chemical constituents of the essential oil of Helichrysum petiolare. This study therefore evaluated the effect of hydrodistillation and solvent free microwave extraction (SFME) methods on the chemical constituents of H. petiolare derived essential oils. The SFME derived essential oil was deep yellow and of higher yield than the pale yellow essential oil obtained through the hydrodistillation. There were substantial amounts of monoterpenes, monoterpene alcohols, sesquiterpenes, and sesquiterpene alcohols in both essential oils obtained. The SFME derived essential oil had 62 compounds as against the 52 derived through hydrodistillation. The SFME derived essential oil can therefore be suggested to be of better quality than of the hydrodistillation method. The compounds obtained in the essential oils have high pharmaceutical and cosmetic values, and as observed in this study, their quantity is dependent on method of extraction.
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- S.F. van Vuuren, A.M. Viljoen, R.L. van Zyl, F.R. van Heerden and K.H.C. Baser, S. Afr. J. Bot., 72, 287 (2006); https://doi.org/10.1016/j.sajb.2005.07.007
- B.E. Omoruyi, A.J. Afolayan and G. Bradley, BMC Complement. Altern. Med., 14, 168 (2014); https://doi.org/10.1186/1472-6882-14-168
- B.L. Lichterman, BMJ, 329, 1408 (2004); https://doi.org/10.1136/bmj.329.7479.1408
- M.S. Lee, J. Choi, P. Posadzki and E. Ernst, Maturitas, 71, 257 (2012); https://doi.org/10.1016/j.maturitas.2011.12.018
- B. Harris, Int. J. Aromather., 11, 1 (2001); https://doi.org/10.1016/S0962-4562(01)80060-6
- H. Surburg and J. Panten, Common Fragrance and Flavor Materials: Preparation, Properties and Uses, Wiley, edn 6, p. 289 (2006).
- P.J. Masika and A.J. Afolayan, Pharm. Biol., 41, 16 (2003); https://doi.org/10.1076/phbi.41.1.16.14694
- O.O. Okoh, A.P. Sadimenko and A.J. Afolayan, Food Chem., 120, 308 (2010); https://doi.org/10.1016/j.foodchem.2009.09.084
- R. Naigre, P. Kalck, C. Roques, I. Roux and G. Michel, Planta Med., 62, 275 (1996); https://doi.org/10.1055/s-2006-957877
- A. Moniczewski, T. Librowski, S. Lochyñski and D. Strub, Pharmacol. Rep., 63, 120 (2011); https://doi.org/10.1016/S1734-1140(11)70406-6
- D. Trombetta, F. Castelli, M.G. Sarpietro, V. Venuti, M. Cristani, C. Daniele, A. Saija, G. Mazzanti and G. Bisignano, Antimicrob. Agents Chemother., 49, 2474 (2005); https://doi.org/10.1128/AAC.49.6.2474-2478.2005
- D. Lopes, H.R. Blzzo, A.F. Sá Sobrinho and M.V.G. Pereira, J. Essent. Oil Res., 12, 705 (2000); https://doi.org/10.1080/10412905.2000.9712196
- J. Hwang, C.S. Oh and B.C. Kang, Virology, 439, 105 (2013); https://doi.org/10.1016/j.virol.2013.02.004
- M.P. Patel and K.B. Ishnava, J. Herbs Spices Med. Plants, 20, 341 (2014); https://doi.org/10.1080/10496475.2013.876482
- C.R. Tirapelli, S.R. Ambrosio, F.B. da Costa and A.M. de Oliveira, Recent Pat. Cardiovasc. Drug Discov., 3, 1 (2008); https://doi.org/10.2174/157489008783331689
- M.E. Lucchesi, F. Chemat and J. Smadja, J. Chromatogr. A, 1043, 323 (2004); https://doi.org/10.1016/j.chroma.2004.05.083
References
S.F. van Vuuren, A.M. Viljoen, R.L. van Zyl, F.R. van Heerden and K.H.C. Baser, S. Afr. J. Bot., 72, 287 (2006); https://doi.org/10.1016/j.sajb.2005.07.007
B.E. Omoruyi, A.J. Afolayan and G. Bradley, BMC Complement. Altern. Med., 14, 168 (2014); https://doi.org/10.1186/1472-6882-14-168
B.L. Lichterman, BMJ, 329, 1408 (2004); https://doi.org/10.1136/bmj.329.7479.1408
M.S. Lee, J. Choi, P. Posadzki and E. Ernst, Maturitas, 71, 257 (2012); https://doi.org/10.1016/j.maturitas.2011.12.018
B. Harris, Int. J. Aromather., 11, 1 (2001); https://doi.org/10.1016/S0962-4562(01)80060-6
H. Surburg and J. Panten, Common Fragrance and Flavor Materials: Preparation, Properties and Uses, Wiley, edn 6, p. 289 (2006).
P.J. Masika and A.J. Afolayan, Pharm. Biol., 41, 16 (2003); https://doi.org/10.1076/phbi.41.1.16.14694
O.O. Okoh, A.P. Sadimenko and A.J. Afolayan, Food Chem., 120, 308 (2010); https://doi.org/10.1016/j.foodchem.2009.09.084
R. Naigre, P. Kalck, C. Roques, I. Roux and G. Michel, Planta Med., 62, 275 (1996); https://doi.org/10.1055/s-2006-957877
A. Moniczewski, T. Librowski, S. Lochyñski and D. Strub, Pharmacol. Rep., 63, 120 (2011); https://doi.org/10.1016/S1734-1140(11)70406-6
D. Trombetta, F. Castelli, M.G. Sarpietro, V. Venuti, M. Cristani, C. Daniele, A. Saija, G. Mazzanti and G. Bisignano, Antimicrob. Agents Chemother., 49, 2474 (2005); https://doi.org/10.1128/AAC.49.6.2474-2478.2005
D. Lopes, H.R. Blzzo, A.F. Sá Sobrinho and M.V.G. Pereira, J. Essent. Oil Res., 12, 705 (2000); https://doi.org/10.1080/10412905.2000.9712196
J. Hwang, C.S. Oh and B.C. Kang, Virology, 439, 105 (2013); https://doi.org/10.1016/j.virol.2013.02.004
M.P. Patel and K.B. Ishnava, J. Herbs Spices Med. Plants, 20, 341 (2014); https://doi.org/10.1080/10496475.2013.876482
C.R. Tirapelli, S.R. Ambrosio, F.B. da Costa and A.M. de Oliveira, Recent Pat. Cardiovasc. Drug Discov., 3, 1 (2008); https://doi.org/10.2174/157489008783331689
M.E. Lucchesi, F. Chemat and J. Smadja, J. Chromatogr. A, 1043, 323 (2004); https://doi.org/10.1016/j.chroma.2004.05.083