Antioxidant and Antimicrobial Activities of Essential Oils Extracted from <i>Laurus nobilis</i> L. Leaves by Using Solvent-Free Microwave and Hydrodistillation — Oak Academic Publishing
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Antioxidant and Antimicrobial Activities of Essential Oils Extracted from <i>Laurus nobilis</i> L. Leaves by Using Solvent-Free Microwave and Hydrodistillation
Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey;
,
Department of Food Engineering, Faculty of Engineering, Celal Bayar University, Manisa, Turkey
,
Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
,
Department of Food Engineering, Faculty of Engineering, Middle East Technical University, Ankara, Turkey.
1 Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey;
2 Department of Food Engineering, Faculty of Engineering, Celal Bayar University, Manisa, Turkey
3 Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
4 Department of Food Engineering, Faculty of Engineering, Middle East Technical University, Ankara, Turkey.
In this study, laurel essential o ils were ob tained by using solvent-free microwave extraction (SFME) and hydrodistillation (HD) methods from Laurus nobilis leaves and determined their antioxidant and antimicrobial activity. Extraction time was reduced by about 43% in SFME at 622 W and 67% in SFME at 249 W compared to hydrodistillation. Essential oil of laurel was extracted by SFME at 622 W (100%) and 249 W (40%) power levels and HD inhibited oxidation generated by ABTS radical by 93.88%, 94.13% and 92.06%, respectively. Trolox equivalent antioxidant capacities (TEAC) of essential oils were 0.18 mM/mL oil for SFME at 622 W, 1.36 mM/mL oil for SFME at 249 W and 2.40 mM/mL oil for HD (p < 0.05). Essential oils of L . nobilis were extracted by SFME at 100% and 40% power levels and HD inhibited linoleic acid peroxidation by 70.57%, 63.53% and 89.18% respectively. Inhibition effects of laurel essential oils obtained by SFME at different power levels and HD on DPPH radical cation oxidation were not significantly different. The strongest antioxidant activity against DPPH radical was found in the essential oil obtained by SFME at 100% power level. Essential oils displayed antimicrobial activity against Staphylococcus aureus 6538P, Escherichia coli O157:H7 and Salmonella typhimurium NRRL E 4463 except for Listeria monocytogenes . The inhibitory effect on Staphylococcus aureus 6538P survival of laurel oil obtained from SFME by using lower power level was found to be lower than that obtained from SFME at 100% power level and HD (p < 0.05).
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