Enzyme-assisted extraction of bioactive compounds from bay leaves (Laurus nobilis L.)
| Autor: | Hervé Casabianca, Karim Hosni, Ines Ben Amor, Imed E. Hassen, Lamia Haouari, Abdennacer Boulila, Feiza Mejri |
|---|---|
| Přispěvatelé: | Laboratoire des Substances Naturelles (LR02INRAP10), Institut National de Recherche et d'Analyse Physico-chimique [Ariana, Tunisie] (INRAP), Laboratoire des méthodes et techniques d'analyses, Institut National de Recherche et d'Analyse Physico-Chimique (INRAP), PNBS - Produits naturels et biosourcés - Natural & Bio-based Products, Institut des Sciences Analytiques (ISA), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), The authors are indebted to the Direction Generale de la Recherche Scientifique (DGRST, Tunisia) and the Centre National de la Recherche Scientifique (CNRS, France) and the Laboratoire International Associe (LIA) for financial support (Research Project PHC-Utique No 13G0904) |
| Rok vydání: | 2015 |
| Předmět: |
0106 biological sciences
DPPH Sabinene CHEMICAL-COMPOSITION Laurus nobilis L 01 natural sciences law.invention chemistry.chemical_compound 0404 agricultural biotechnology Laurus nobilis food Antioxidant activity Methyl eugenol [CHIM.ANAL]Chemical Sciences/Analytical chemistry law 010608 biotechnology ANTIBACTERIAL Organic chemistry PLANTS Food science Essential oil VOLATILE OIL alpha-Pinene ABTS DISTILLATION Food processing technology COMPONENTS 04 agricultural and veterinary sciences HYDROLYSIS 040401 food science food.food Enzymes Eugenol ESSENTIAL OIL chemistry Essential oils Phenolics OFFICINALIS Agronomy and Crop Science |
| Zdroj: | Industrial Crops and Products Industrial Crops and Products, Elsevier, 2015, 74, pp.485-493. ⟨10.1016/j.indcrop.2015.05.050⟩ |
| ISSN: | 0926-6690 |
| Popis: | International audience; Bay leaves (Laurus nobilis L.) are widely used as a condiment and their therapeutic benefits are well known. These biological properties were attributed to a plethora of highly bioactive secondary metabolites namely essential oils and phenolics. However, their recovery from plant matrix is generally limited by the presence of physical barrier (cell wall). Thus, the use of novel extraction procedures to enhance their release is particularly important. Therefore, the aim of this work is to assess the potential use of enzyme treatment (cellulase, hemicellulase, xylanase end the ternary mixture of them) as a tool to improve the extraction efficiency of bioactive compounds from bay leaves. Results showed that enzyme pre-treatment resulted in 243, 227, 240.54 and 0.48% increase in the essential oil yields in samples treated with cellulase, hemicellulase, xylanase and the ternary mixture, respectively. Compositional analysis by GC and GC MS revealed remarkable enrichment of the essential oils derived from enzyme-treated samples with oxygenated monoterpenes, leading hence to better antioxidant activity as revealed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and azino-bis-(3-ethylbenzothiolzoline 6-sulphonic acid) (ABTS) assays. The 1,8-cineole, alpha-terpinyl acetate, methyl eugenol, linalool, a-pinene, sabinene and beta-pinene were found as the most prominent components in all essential oils. Most importantly, enzyme treatment did not induce transformation of the volatile components, but it contributes to the liberation of some glycosidically bound volatiles. Moreover, it significantly enhances the release of phenolic compounds from the hydro distilled residual leaves and consequently their antioxidant activity. These results suggest that enzyme pre-treatment could be useful for extracting valuables components, and hold good potential for use in food, cosmetic and pharmaceutical industries. |
| Databáze: | OpenAIRE |
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