Beraich Abdessamad, Dikici Burak, El Farissi Hammadi, Batovska Daniela, Nikolova Krastena, Belbachir Yousra, Choukoud Anass, Bentouhami Nour Eddine, Asehraou Abdeslam, Talhaoui Abdelmoneam
Laboratory of Environment and Applied Chemistry (LCAE), Team Physical Chemistry of the Natural Resources and Processes, Department of Chemistry, Faculty of Sciences, Mohamed First University, Oujda 60000, Morocco.
Department of Mechanical Engineering, Faculty of Engineering, Ataturk University, 25240 Erzurum, Turkey.
Foods. 2025 Mar 26;14(7):1158. doi: 10.3390/foods14071158.
Mastic gum ( L. resin), traditionally known as in Morocco, is valued for its bioactive properties, although its composition varies depending on its geographical origin. The essential oil profile is also influenced by the extraction method used. This study evaluates the chemical composition, bioactivity, and extraction efficiency of essential oil from eastern Morocco. Specifically, it explores its potential as a natural preservative and functional food ingredient by comparing various extraction methods and their impact on the profiles of volatile compounds. The essential oil obtained through hydrodistillation yielded 1.4% and met the standards of the European Pharmacopoeia despite differing in composition and quantity from Chios mastic gum. The major constituents were α-pinene, β-pinene, and D-limonene, comprising 55% of the oil. The oil demonstrated significant antioxidant and antimicrobial activity, supporting its potential application in food preservation. Molecular docking indicated that caryophyllene and its oxide are key bioactive compounds, although their effectiveness may be enhanced by synergistic interactions. Comparative analysis of extraction methods showed that headspace (HS) extraction captured highly volatile monoterpenes, while solid-phase microextraction (SPME) and ultrasound-assisted SPME (US-SPME) were more effective at extracting compounds such as -ocimene and limonene. US-SPME also extracted higher levels of -cymene but lower levels of α-pinene. These findings highlights the importance of optimizing extraction methods and further investigating the role of synergistic effects in foods and pharmaceutical applications.
乳香（乳香树脂）在摩洛哥传统上被称为，因其生物活性特性而受到重视，尽管其成分因地理来源而异。精油成分也受所用提取方法的影响。本研究评估了摩洛哥东部乳香精油的化学成分、生物活性和提取效率。具体而言，通过比较各种提取方法及其对挥发性化合物成分的影响，探索其作为天然防腐剂和功能性食品成分的潜力。通过水蒸馏获得的精油产率为1.4%，尽管其成分和含量与希俄斯乳香不同，但符合欧洲药典标准。主要成分是α-蒎烯、β-蒎烯和D-柠檬烯，占精油的55%。该精油表现出显著的抗氧化和抗菌活性，支持其在食品保鲜中的潜在应用。分子对接表明，石竹烯及其氧化物是关键的生物活性化合物，尽管它们的有效性可能通过协同相互作用得到增强。提取方法的比较分析表明，顶空（HS）提取捕获了高挥发性单萜，而固相微萃取（SPME）和超声辅助SPME（US-SPME）在提取诸如罗勒烯和柠檬烯等化合物方面更有效。US-SPME还提取了更高水平的对异丙基甲苯，但α-蒎烯水平较低。这些发现突出了优化提取方法以及进一步研究协同效应在食品和制药应用中的作用的重要性。
