Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil

Khajehie, Nastaran; Golmakani, Mohammad-Taghi; Eblaghi, Marzieh; Eskandari, Mohammad Hadi

doi:10.22101/JRIFST.2017.09.02.624

Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil

Document Type : Original Paper

Authors

¹ PhD student of Department of Food Science and Technology, School of Agriculture, Shiraz University, Iran

² Associate Professor of Department of Food Science and Technology, School of Agriculture, Shiraz University, Iran

³ MSc, Graduate Student of Department of Food Science and Technology, School of Agriculture, Shiraz University, Iran

⁴ Associate Professor of Department of Basic Sciences, School of Veterinary Medicine, Shiraz University, Iran

10.22101/JRIFST.2017.09.02.624

Abstract

The aim of this study was extracting Salvia mirzayanii essential oil (EO) with microwave-assisted hydrodistillation (MAHD) and hydrodistillation (HD) methods, comparison of extraction yield and kinetic parameters, chemical composition, physicochemical properties, and antioxidant and antifungal activities of extracted EOs. The final EOs yields obtained using HD after 150 min and MAHD after 45 min were 1.74% and 1.71%, respectively. Although there was no significant difference between the final EO yields extracted with HD and MAHD, but MAHD was performed in shorter time. IC₅₀ values for MAHD and HD EOs were 3.70 and 3.41 mg/mL, respectively. Chemical composition of HD and MAHD EOs were similar. Antifungal activity against 6 fungi species (Aspergillus niger, Aspergillus oryzae, Trichoderma harzianum, Byssochlamys spectabilis, Paecilomyces variotii and Penicillium chrysogenum) was different and the MIC values were variable between 78.1-2500 mg/mL. T. harzianum was the most resistant fungi and B. spectabilis was the most susceptible fungi against EO. Therefore, MAHD did not have any adverse effects on quantitative and qualitative characteristics of EO composition and antioxidant and antifungal activities of S. mirzayanii EOs.

Keywords

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