Extraction of essential oil from methyl cinnamate basil (Ocimum canum Sims) with high yield in a short time using enzyme pretreatment

This research was carried out to evaluate the effect of viscozyme pre-treatment followed by hydrodistillation (E-HD) on extraction yield, extraction time and quality of methyl cinnamate basil ( O. canum ) oil. The viscozyme, as a multienzyme acting on cell wall, was used at different concentrations...

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Bibliographic Details
Published in:Journal of food science and technology 2021-07, Vol.58 (7), p.2599-2605
Main Authors: Morsy, Nashwa F. S., Hammad, Karima S. M.
Format: Article
Language:English
Subjects:
Camphor
Caryophyllene
Cell walls
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cineole
Enzymes
Essential oils
Food Science
Gas chromatography
Monoterpenes
Nutrition
Ocimum basilicum
Ocimum canum
Oils & fats
Original
Original Article
Pretreatment
Volatile compounds
Yield
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Summary:This research was carried out to evaluate the effect of viscozyme pre-treatment followed by hydrodistillation (E-HD) on extraction yield, extraction time and quality of methyl cinnamate basil ( O. canum ) oil. The viscozyme, as a multienzyme acting on cell wall, was used at different concentrations (0.5% and 1%, v/w) for 30, 60 and 90 min at 50 °C and pH 5 before hydrodistillation (HD). Oxygenated monoterpenes/monoterpene hydrocarbons ratio was used as a quality index for the obtained essential oil. Enzymatic pretreatment at 1% enzyme concentration for 90 min followed by HD increased yield of essential oil by 44.5% with high quality index and decreased HD time from 180 to 30 min. Thirty-nine volatile compounds, comprising > 99% of the essential oil were identified and quantified by Gas Chromatography Mass Spectrum (GC-MS). The major components of essential oil were ( E )-methyl cinnamate, camphor, trans -β-caryophyllene and 1,8-cineole. Results confirm the effectiveness of the enzyme pretreatment, which enhance extraction of O. canum essential oil in a short time, with a high quality.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04766-y