Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity
Само за регистроване кориснике
2007
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Isolation of carrot fruit (Daucus carrota L., cultivar "Chanteney") essential oil by supercritical carbon dioxide was investigated from the pretreatment of herbaceous matrix and extraction conditions to the chemical composition of obtained extract and its antimicrobial activity. The qualitative and quantitative analyses of the supercritical extract, as well as of the essential oil obtained by hydrodistillation, were done by GC/FID and GC/MS methods. Antimicrobial properties of both samples were investigated against ten species of microorganisms. Experimental results showed that the particle size had no influence on the extraction process. The highest yield was obtained at 40 degrees C and 10 MPa. The main component of the supercritical extract, as well as of the essential oil was carotol. The supercritical extract was characterized by the presence of heavier molecular weight compounds, while some lighter compounds, e.g. pinenes, were not detected. The supercritical extract and the esse...ntial oil were the most effective against Gram-positive bacteria.
Кључне речи:
carrot fruit / carotol / supercritical fluid extraction / essential oil / antimicrobial activityИзвор:
Food Chemistry, 2007, 105, 1, 346-352Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Изоловање, карактеризација, биолошка активност и трансформација природних једињења и синтеза катализатора применом наткритичних флуида, микроталаса и ултразвука (RS-MESTD-MPN2006-2010-142073)
DOI: 10.1016/j.foodchem.2006.11.062
ISSN: 0308-8146
WoS: 000248900500047
Scopus: 2-s2.0-34347396813
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Glišić, Sandra AU - Mišić, Dušan AU - Stamenić, Marko AU - Žižović, Irena AU - Asanin, Ružica AU - Skala, Dejan PY - 2007 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1167 AB - Isolation of carrot fruit (Daucus carrota L., cultivar "Chanteney") essential oil by supercritical carbon dioxide was investigated from the pretreatment of herbaceous matrix and extraction conditions to the chemical composition of obtained extract and its antimicrobial activity. The qualitative and quantitative analyses of the supercritical extract, as well as of the essential oil obtained by hydrodistillation, were done by GC/FID and GC/MS methods. Antimicrobial properties of both samples were investigated against ten species of microorganisms. Experimental results showed that the particle size had no influence on the extraction process. The highest yield was obtained at 40 degrees C and 10 MPa. The main component of the supercritical extract, as well as of the essential oil was carotol. The supercritical extract was characterized by the presence of heavier molecular weight compounds, while some lighter compounds, e.g. pinenes, were not detected. The supercritical extract and the essential oil were the most effective against Gram-positive bacteria. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity EP - 352 IS - 1 SP - 346 VL - 105 DO - 10.1016/j.foodchem.2006.11.062 ER -
@article{ author = "Glišić, Sandra and Mišić, Dušan and Stamenić, Marko and Žižović, Irena and Asanin, Ružica and Skala, Dejan", year = "2007", abstract = "Isolation of carrot fruit (Daucus carrota L., cultivar "Chanteney") essential oil by supercritical carbon dioxide was investigated from the pretreatment of herbaceous matrix and extraction conditions to the chemical composition of obtained extract and its antimicrobial activity. The qualitative and quantitative analyses of the supercritical extract, as well as of the essential oil obtained by hydrodistillation, were done by GC/FID and GC/MS methods. Antimicrobial properties of both samples were investigated against ten species of microorganisms. Experimental results showed that the particle size had no influence on the extraction process. The highest yield was obtained at 40 degrees C and 10 MPa. The main component of the supercritical extract, as well as of the essential oil was carotol. The supercritical extract was characterized by the presence of heavier molecular weight compounds, while some lighter compounds, e.g. pinenes, were not detected. The supercritical extract and the essential oil were the most effective against Gram-positive bacteria.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity", pages = "352-346", number = "1", volume = "105", doi = "10.1016/j.foodchem.2006.11.062" }
Glišić, S., Mišić, D., Stamenić, M., Žižović, I., Asanin, R.,& Skala, D.. (2007). Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity. in Food Chemistry Elsevier Sci Ltd, Oxford., 105(1), 346-352. https://doi.org/10.1016/j.foodchem.2006.11.062
Glišić S, Mišić D, Stamenić M, Žižović I, Asanin R, Skala D. Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity. in Food Chemistry. 2007;105(1):346-352. doi:10.1016/j.foodchem.2006.11.062 .
Glišić, Sandra, Mišić, Dušan, Stamenić, Marko, Žižović, Irena, Asanin, Ružica, Skala, Dejan, "Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity" in Food Chemistry, 105, no. 1 (2007):346-352, https://doi.org/10.1016/j.foodchem.2006.11.062 . .