Essential oil obtained from Thlaspi arvense L. leaves and seeds using microwave-assisted hydrodistillation and extraction in situ by vegetable oil and its antifungal activity against Penicillium expansum. (1st August 2022)

• Record Type: Journal Article
• Authors: Zhao, Ru; Ben, Ailing; Wei, Mengxia; Ruan, Ming; Gu, Huiyan; Yang, Lei
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 165(2022)
• Publication Date: 2022-08-01
• Subjects: Essential oil -- Microwave-assisted distillation and extraction in situ -- Vegetable oil -- Antifungal activity -- Penicillium expansum.; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.113718
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: An improved approach was developed to obtain essential oil from Thlaspi arvense L. leaves (TAL) and seeds (TAS) using microwave-assisted hydrodistillation and extraction in situ by vegetable oil. Some potential parameters that affected the yield of essential oils were systematically investigated. Under the obtained optimization conditions, the maximized yields of TAL and TAS essential oils were 0.77 ± 0.02 mg/g and 2.69 ± 0.08 mg/g, respectively. The results analyzed by GC–MS revealed that the main component of TAS essential oil was allyl isothiocyanate (AITC), which accounted for 44.69% of the total essential oil content. The proportion of AITC in TAL essential oil, however, was only 9.66%. Results showed that they all had significant inhibition on P. expansum, with AITC exhibiting the greatest inhibition on P. expansum . The study of antifungal activity indicates that AITC has potential application value and broad application prospects in food preservation-related fields in the future. Highlights: M icrowave-assisted vegetable oil in-situ extraction was used to extract essential oil. Vegetable oil as a green extractant was used to replace conventional organic solvents. Allyl isothiocyanate (AITC) was the major component of T. arvense essential oils. The essential oil and AITC have an excellent Penicillium expansum inhibitory activity.