Raza Muhammad Haseeb, Ayub Muhammad Adnan, Zubair Muhammad, Hussain Amjad, Saleem Samreen, Azam Muhammad Tauseef, Hussain Muzzamal, Memon Anjuman Gul, Abdelgawad Mohamed A, Ghoneim Mohammed M, El-Ghorab Ahmed H, Mostafa Ehab M, Al Jbawi Entessar
Department of Chemistry University of Sahiwal Sahiwal Pakistan.
Key Laboratory of Synthetic and Self-Assembly Chemistry for Functional Organic Molecules Shanghai Institute of Organic Chemistry, Chinese Academy of Science Shanghai China.
Food Sci Nutr. 2024 Nov 13;12(12):10535-10549. doi: 10.1002/fsn3.4593. eCollection 2024 Dec.
Miller is a highly valued aromatic and nutritious plant. The unique compositions of its essential oil make it more valuable in the flavor, fragrance, and medicinal industries. However, the potential of superheated steam distillation for obtaining essential oils from its seeds has not been explored in detail. This study assessed the composition, yield, antimicrobial, and antioxidant activities of essential oils distilled from seeds using traditional hydrodistillation, steam distillation, and superheated steam distillation. Superheated steam distillation resulted in the maximum quantity of essential oil (5.24%) compared to steam (3.47%) and hydrodistillation (2.47%). -anethole, fenchone, estragole, and limonene were the main identified by GC-MS analysis in the essential oils, and these compounds were abundant in the essential oil produced by superheated steam distillation. Essential oil distilled by superheated steam distillation presented the highest antibacterial activity against , and The highest antifungal activity against , and was also demonstrated by the same essential oil. These findings demonstrated the potential of superheated steam distillation as a highly effective and efficient technique for distilling high-quality essential oils from Miller seeds. It is suitable for various applications in the food, cosmetic, and pharmaceutical industries.
米勒是一种极具价值的芳香且营养丰富的植物。其精油独特的成分使其在香料、香精和医药行业更具价值。然而，过热蒸汽蒸馏法从其种子中提取精油的潜力尚未得到详细探究。本研究评估了采用传统水蒸馏法、蒸汽蒸馏法和过热蒸汽蒸馏法从种子中蒸馏得到的精油的成分、产量、抗菌和抗氧化活性。与蒸汽蒸馏法（3.47%）和水蒸馏法（2.47%）相比，过热蒸汽蒸馏法得到的精油量最多（5.24%）。通过气相色谱 - 质谱联用（GC - MS）分析确定，茴香脑、小茴香酮、草蒿脑和柠檬烯是精油中的主要成分，且这些化合物在过热蒸汽蒸馏法生产的精油中含量丰富。过热蒸汽蒸馏法得到的精油对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌表现出最高的抗菌活性。对白色念珠菌、黑曲霉和黄曲霉也表现出最高的抗真菌活性。这些研究结果表明，过热蒸汽蒸馏法作为一种从米勒种子中蒸馏出高质量精油的高效技术具有潜力。它适用于食品、化妆品和制药行业的各种应用。
