Effect of Enzymatic, Ultrasound, and Reflux Extraction Pretreatments on the Chemical Composition of Essential Oils.

The effect of different hydrodistillation pretreatments, namely, reflux extraction, reflux extraction with the addition of cell wall-degrading enzymes, and ultrasound, on the yield and chemical composition of essential oils of sage, bay laurel, and rosemary was examined. All pretreatments improved essential oil yield compared to no-pretreatment control (40-64% yield increase), while the oil quality remained mostly unchanged (as shown by statistical analysis of GC-MS results). However, enzyme-assisted reflux extraction pretreatment did not significantly outperform reflux extraction (no-enzyme control), suggesting that the observed yield increase was mostly a consequence of reflux extraction and enzymatic activity had only a minute effect. Thus, we show that ultrasound and reflux extraction pretreatments are beneficial in the production of essential oils of selected Mediterranean plants, but the application of enzymes has to be carefully re-evaluated.

Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices.

Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, essential oil yield and essential oil composition were determined. Microbial load was not detectable after 12kGy irradiation of all samples. Irradiation resulted in significant changes in colour values of rosemary and black pepper. The discolouration of the irradiated black pepper was lower in modified atmosphere packaging (MAP) compared to air packaging. Essential oil yield of irradiated black pepper and cumin was lower in air packaging compared to MAP. Gamma-irradiation generally decreased monoterpenes and increased oxygenated compounds, but the effect was lower in MAP. Overall, spices should be irradiated under an O2-free atmosphere to minimise quality deterioration.

Compost may affect volatile and semi-volatile plant emissions through nitrogen supply and chlorophyll fluorescence.

The use of composted biosolids as an amendment for forest regeneration in degraded ecosystems is growing since sewage-sludge dumping has been banned in the European Community. Its consequences on plant terpenes are however unknown. Terpene emissions of both Rosmarinus officinalis (a terpene-storing species) and Quercus coccifera (a non-storing species) and terpene content of the former, were studied after a middle-term exposure to compost at intermediate (50tha(-1): D50) and high (100tha(-1): D100) compost rates, in a seven-year-old post-fire shrubland ecosystem. Some chlorophyll fluorescence parameters (Fv/Fm, ETR, Phi(PSII)), soil and plant enrichment in phosphorus (P) and nitrogen (N) were monitored simultaneously in amended and non-amended plots in order to establish what factors were responsible for possible compost effect on terpenes. Compost affected all studied parameters with the exception of Fv/Fm and terpene content. For both species, mono- and sesquiterpene basal emissions were intensified solely under D50 plots. On the contrary leaf P, leaf N levels reached in D50 were partly responsible of terpene changes, suggesting that optimal N conditions occurred therein. N also affected ETR and Phi(PSII) which were, in turn, robustly correlated to terpene emissions. These results imply that emissions of terpene-storing and non-storing species were under nitrogen and chlorophyll fluorescence control, and that a correct management of compost rates applied on soil may modify terpene emission rate of plants, which in turn has consequences in air quality and plant defense mechanisms.

The enhancement and scale up of the extraction of anti-oxidants from Rosmarinus officinalis using ultrasound.

The aim of this study was to examine the effect of ultrasound on the solvent extraction of anti-oxidants from the rosemary herb and to scale up the ultrasonic extraction process. The anti-oxidants of interest were identified using HPLC. Results indicated that, compared with conventional solvent extraction, the use of ultrasound gives a more effective extraction at lower temperatures with less dependence on the extraction solvent employed and that scale up of the process is possible.

Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices.

Nine spice and aromatic herb samples (i.e., basil, bird pepper, black pepper, cinnamon, nutmeg, oregano, parsley, rosemary, and sage) were gamma-irradiated at a dose of 10 kGy according to commercial practices. The effects of the disinfection treatment on the content of organic radicals and some nutrients (namely, vitamin C and carotenoids) in the samples were investigated by chromatographic and spectroscopic techniques. Irradiation resulted in a general increase of quinone radical content in all of the investigated samples, as revealed by electron paramagnetic resonance spectroscopy. The fate of these radicals after storage for 3 months was also investigated. The cellulose radical was clearly observed in a few samples. Significant losses of total ascorbate were found for black pepper, cinnamon, nutmeg, oregano, and sage, whereas a significant decrease of carotenoids content was observed for cinnamon, oregano, parsley, rosemary, bird pepper, and sage.