Extraction, Antioxidant Activity and Characterization of Essential Oils of Different Spices
Keywords:
essential oil, distillation, spice, antioxidant activity, gas chromatography-mass spectrometryAbstract
Essential oils of five different common spices in cinnamon, cumin, cardamom, wisteria and coriander were extracted by hydrodistillation and steam distillation. The yield percentages of oils extracted by each method were calculated and compared. The yield percentages of cinnamon, cumin, cardamom, wisteria, and coriander oils obtained by hydrodistillation are 1.9, 2.0, 2.8, 1.7 and 1.0%, respectively. The yield percentages of cinnamon, cumin, cardamom, wisteria, and coriander oils obtained by steam distillation are 0.7, 0.8, 1.2, 0.5 and 0.5%, respectively. Hydrodistillation provided higher yield compared to steam distillation. The antioxidant activity of each spice was determined in terms of antioxidant activities due to volatile oil and non-volatile components of spice by DPPH radical scavenging activity method. The highest percentage antioxidant activity due to volatile oil was of cinnamon with 69.27%. The highest percentage of antioxidant activity due to non-volatile component of spice was of coriander with 90.79%. The composition of fresh spice extracts and essential oil of each spice was determined by gas chromatography-mass spectrometry (GC-MS). The most common components found in spice samples were D-Limonene, α-Terpinene, γ-Terpinene, β-Thujene, Ocimene, Camphene, α-Phellandrene, 3-Carene, α-Fenchene, Cuminaldehyde, α-Terpineol and 4-Terpinyl acetate
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