Extraction of essential oil from methyl cinnamate basil ( Ocimum canum Sims) with high yield in a short time using enzym
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ORIGINAL ARTICLE
Extraction of essential oil from methyl cinnamate basil (Ocimum canum Sims) with high yield in a short time using enzyme pretreatment Nashwa F. S. Morsy1
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Karima S. M. Hammad1
Revised: 13 August 2020 / Accepted: 26 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This research was carried out to evaluate the effect of viscozyme pre-treatment followed by hydrodistillation (E-HD) on extraction yield, extraction time and quality of methyl cinnamate basil (O. canum) oil. The viscozyme, as a multienzyme acting on cell wall, was used at different concentrations (0.5% and 1%, v/w) for 30, 60 and 90 min at 50 °C and pH 5 before hydrodistillation (HD). Oxygenated monoterpenes/monoterpene hydrocarbons ratio was used as a quality index for the obtained essential oil. Enzymatic pretreatment at 1% enzyme concentration for 90 min followed by HD increased yield of essential oil by 44.5% with high quality index and decreased HD time from 180 to 30 min. Thirty-nine volatile compounds, comprising [ 99% of the essential oil were identified and quantified by Gas Chromatography Mass Spectrum (GC-MS). The major components of essential oil were (E)-methyl cinnamate, camphor, trans-bcaryophyllene and 1,8-cineole. Results confirm the effectiveness of the enzyme pretreatment, which enhance extraction of O. canum essential oil in a short time, with a high quality. Keywords Ocimum canum Viscozyme assisted extraction Hydrodistillation Volatile oil
& Nashwa F. S. Morsy [email protected] 1
Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
Introduction The Lamiaceae family is a rich source of spices with functional ingredients that are used as food flavorings and antioxidants (Sakkas and Papadopoulou 2017). Basil is an aromatic plant with delicate aroma (Shah et al. 2018). It belongs to this family. It is often referred as the ‘King of Herbs’ (Capurso et al. 2018). Varga et al. (2017) recognized four chemotypes of basil: methyl chavicol-rich, linalool-rich, methyl eugenol-rich, and methyl cinnamate-rich. O. canum is widespread in Asia and Africa. Its oil is rich in methyl cinnamate (Vieira and Simon 2000). The characteristic aroma of O. canum oil is attributed to the presence of 1,8-cineole, methyl cinnamate, camphor and linalool. Methyl cinnamate is in demand as a flavor and fragrance compound (Wesolowska and Jadczak 2016). Basil essential oil is generally obtained by steam or hydrodistillation of flowering tops and leaves of the plants (Charles and Simon 1990). Traditional techniques are insufficient to extract volatile oil from spices completely. These techniques have some deficiencies such as extensive time of extraction besides higher operational costs (da Silva Moura et al. 2020). Therefore, it is important to have new techniques that increase the extractability of these volatiles (Baby and Ranganathan 2016a). Recent innovative extraction techniques are developed to meet the demands on the economic perspective and production of essential oil
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