A Novel Strategy for the Separation of Functional Oils from Chamomile Seeds
FOOD AND BIOPROCESS TECHNOLOGY(2023)
摘要
The main aim of this study was to evaluate the oils from chamomile seeds as a new source of bioactive compounds suitable for human consumption. A green extraction technique with supercritical carbon dioxide (sc-CO 2 ) at pressures up to 450 bar and temperatures up to 60 °C was employed for the production of a high amount of biologically active oil. Additionally, exhausted waste material was re-extracted using sc-CO 2 with the addition of ethanol. By optimization in operating pressure, temperature, production cost, fraction of milled seeds, and co-solvent addition, the amount of separated chamomile oil increased from 2.4 to 18.6% and the content of unsaturated fatty acids up to 88.7%. Oils contained α-bisabolol oxide A and B in amounts up to 1.4%. Linoleic acid was detected in an amount up to 711.1 mg/g and α-linolenic acid up to 27.5 mg/g. The total phenolic content in separated oil reached 80.4 mg GAE/g while the total flavonoid content reached 11.6 mg QE/g. The obtained chamomile oils showed antioxidant activity with an IC 50 of up to 3.9 mg/mL. Among the 23 tested microorganisms, the antimicrobial activity of oils was the most pronounced against Gram-positive bacteria. The cytotoxic activity of oils was tested on normal and cancer-derived cell lines. Results indicated a significant potential for oil from chamomile seeds, produced in an eco-friendly manner, as a functional food.
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关键词
Antimicrobial activity,Antioxidant activity,Biological activity,Total phenolic content,Fatty acid composition,Linoleic acid
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