■药用芳香植物(MAP)的加工导致产生大量的副产品,这是不可商业利用的。朝这个方向,我们广泛研究了牛至和百里香的副产品,用微波辅助提取(MAE)对橄榄油进行芳构化后剩余。这项研究的目的是开发希腊这两种具有经济意义的草药的“废物”,用于创新生物活性产品的潜在开发。
■因此,来自牛至亚种的优质和劣质植物材料。hirtum和胸腺,使用MAE用特级初榨橄榄油提取。对于原始植物材料的评估,除了精油(EO)的表征,通过超声辅助提取(UAE)提供优等植物材料的水醇提取物。此外,用MAE调味橄榄油后剩余的植物材料,用c-Hex提取,MeOH,H2O:MeOH,使用UAE。通过HPTLC评估了所有提取物的DPPH自由基清除活性和总酚含量(TPC)以及它们的化学特征。并行,EO,通过GC-MS和顶空固相微萃取(HS-SPME)-GC-MS分析橄榄油和c-Hex提取物。
结果显示,对于优质材料,EO的组成和橄榄油提取物的挥发性部分相似,而对于劣质材料,橄榄油提取物的挥发性部分的组成与各自的EO不相似。牛至和百里香副产物的GC-MS分析显示存在香芹酚,百里酚,γ-萜品烯和对异丙基苯是主要成分。此外,从用MAE调味橄榄油后剩余的植物材料中获得的水醇提取物显示出与相应植物原料的水醇提取物相似的酚类含量和清除活性,这些水醇提取物有效用于制备高附加值产品,例如营养品和药妆品以及丰富的动物营养产品。
UNASSIGNED: Processing of Medicinal Aromatic Plants (MAPs) results in the production of a significant amount of by-products, which are not commercially exploitable. Towards this direction, we studied extensively the by-products of
oregano and thyme, remaining after the aromatization of olive oils with microwave assisted extraction (MAE). The purpose of the study was the exploitation of the \"wastes\" of these two economically significant herbs of Greece, for the potential development of innovative bioactive products.
UNASSIGNED: Hence, superior and inferior quality plant material from Origanum vulgare subsp. hirtum and Thymus vulgaris, were extracted with extra virgin olive oil using MAE. For the evaluation of raw plant material, beside the characterization of the essential oils (EOs), the hydroalcoholic extracts of superior and inferior plant material were afforded by ultrasound assistant extraction (UAE). In addition, the remaining plant material after the flavoring of olive oil by MAE, was extracted with c-Hex, MeOH, H2O:MeOH using UAE. All the extracts were evaluated for their DPPH free radical scavenging activity and total phenolic content (TPC) as well as their chemical profile was investigated by HPTLC. In parallel, the EOs, the olive oils and the c-Hex extracts were analyzed by GC-MS and Headspace Solid Phase Microextraction (HS-SPME)-GC-MS.
UNASSIGNED: The results showed that the composition of the EOs and the volatile fraction of the olive oil extracts were similar for the superior quality material whereas for the inferior the composition of the volatile fraction of olive oil extracts was not analogous to the respective EOs. GC-MS analyses of
oregano and thyme by-products revealed the presence of carvacrol, thymol, γ-terpinene and p-cymene among the major constituents. Moreover, the hydroalcoholic extracts obtained from the plant material remaining after olive oil flavoring with MAE showed similar phenolic content and scavenging activity with the hydroalcoholic extracts of the corresponding raw plant materials underlying their potent use in the preparation of high-added value products such as nutraceuticals and cosmeceuticals as well as enriched animal nutrition products.