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Nadon S, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Ruksiriwanich W, Sommano SR, Khaneghah AM, Castagnini JM, Barba FJ, Phimolsiripol Y. Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper (Zanthoxylum myriacanthum) Extracted Using Supercritical Carbon Dioxide. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12112211. [PMID: 37299190 DOI: 10.3390/plants12112211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 05/26/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023]
Abstract
This research aimed to optimize pressure (10-20 MPa) and temperature (45-60 °C) conditions for supercritical fluid extraction (SFE) of Makwaen pepper (Zanthoxylum myriacanthum) extract (ME) in comparison to conventional hydro-distillation extraction. Various quality parameters, including yield, total phenolic compounds, antioxidants, and antimicrobial activities of the extracts, were assessed and optimized using a central composite design. The optimal SFE conditions were found to be 20 MPa at 60 °C, which resulted in the highest yield (19%) and a total phenolic compound content of 31.54 mg GAE/mL extract. IC50 values for DPPH and ABTS assays were determined to be 26.06 and 19.90 μg/mL extract, respectively. Overall, the ME obtained through SFE exhibited significantly better physicochemical and antioxidant properties compared to ME obtained through hydro-distillation extraction. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that beta-pinene was the major component in the ME obtained through SFE (23.10%), followed by d-limonene, alpha-pinene, and terpinen-4-ol at concentrations of 16.08, 7.47, and 6.34%, respectively. On the other hand, the hydro-distillation-extracted ME showed stronger antimicrobial properties than the SFE-extracted ME. These findings suggest that both SFE and hydro-distillation have the potential for extracting Makwaen pepper, depending on the intended purpose of use.
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Affiliation(s)
- Sudarut Nadon
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Noppol Leksawasdi
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pornchai Rachtanapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Warintorn Ruksiriwanich
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sarana Rose Sommano
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
- Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, 16/21 Azadliq Ave, AZ1010 Baku, Azerbaijan
| | - Juan M Castagnini
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Francisco J Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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Marc RA, Mureșan CC, Mureșan AE. Spicy and Aromatic Plants. PLANTS (BASEL, SWITZERLAND) 2023; 12:848. [PMID: 36840196 PMCID: PMC9962116 DOI: 10.3390/plants12040848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
The purpose of this Special Issue entitled "Spicy and Aromatic Plants" is to expand our knowledge about edible plants, which have been used for thousands of years, by all the peoples of the world, in every household [...].
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liu F, Kan Q, Feng K, Chen Y, Wen L, He B, Zhu X, Wen C, Cao Y, Liu G. Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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