The solvent-free microwave extraction and the ultrasound-assisted extraction, as emerging technologies, offer advantages in the essential oil extraction, being the research about the effect on the yield and chemical composition of the essential oil important. The influence of leaves moisture and extraction power on the yield of solvent-free microwave eucalyptus essential oil, and a comparison with the ultrasound-assisted extraction was evaluated. The extraction was done by microwaves at 300 and 600 watts, 70, 80 and 90% humidity in the leaves, selecting the power that shows the highest yield of the essential oil. Afterwards, the effect of ultrasound at 180 watts, 40 kHz per 15 minutes on the yield and chemical composition was evaluated. The analytes obtained by both extraction methods were identified, by gas chromatography coupled to a mass spectrometer (GC-MS). The highest yield (0,55%)...

The solvent-free microwave extraction and the ultrasound-assisted extraction, as emerging technologies, offer advantages in the essential oil extraction, being the research about the effect on the yield and chemical composition of the essential oil important. The influence of leaves moisture and extraction power on the yield of solvent-free microwave eucalyptus essential oil, and a comparison with the ultrasound-assisted extraction was evaluated. The extraction was done by microwaves at 300 and 600 watts, 70, 80 and 90% humidity in the leaves, selecting the power that shows the highest yield of the essential oil. Afterwards, the effect of ultrasound at 180 watts, 40 kHz per 15 minutes on the yield and chemical composition was evaluated. The analytes obtained by both extraction methods were identified, by gas chromatography coupled to a mass spectrometer (GC-MS). The highest yield (0,55%)...

The solvent-free microwave extraction and the ultrasound-assisted extraction, as emerging technologies, offer advantages in the essential oil extraction, being the research about the effect on the yield and chemical composition of the essential oil important. The influence of leaves moisture and extraction power on the yield of solvent-free microwave eucalyptus essential oil, and a comparison with the ultrasound-assisted extraction was evaluated. The extraction was done by microwaves at 300 and 600 watts, 70, 80 and 90% humidity in the leaves, selecting the power that shows the highest yield of the essential oil. Afterwards, the effect of ultrasound at 180 watts, 40 kHz per 15 minutes on the yield and chemical composition was evaluated. The analytes obtained by both extraction methods were identified, by gas chromatography coupled to a mass spectrometer (GC-MS). The highest yield (0,55%)...

Se evaluó la influencia de dos concentraciones de aceite esencial de orégano: 0,1 % y 0,3 %, aplicados a un aceite de oliva extravirgen con un % de acidez y de índice de peróxido inicial de 0,168 y 9,5 miliequivalente de peróxido/kg, respectivamente. Para la estimación de la vida en anaquel, las muestras de aceite de oliva fueron almacenadas a tres temperaturas: 50 °C, 60 °C y 70 °C, y se evaluó los cambios producidos en el % de ácidos grasos libres e índice de peróxido como factores de calidad durante el almacenaje. Los análisis demostraron que el aceite de oliva se oxida en menor proporción cuando la concentración del aceite esencial es mayor.

Se evaluó la influencia de dos concentraciones de aceite esencial de orégano: 0,1 % y 0,3 %, aplicados a un aceite de oliva extravirgen con un % de acidez y de índice de peróxido inicial de 0,168 y 9,5 miliequivalente de peróxido/kg, respectivamente. Para la estimación de la vida en anaquel, las muestras de aceite de oliva fueron almacenadas a tres temperaturas: 50 °C, 60 °C y 70 °C, y se evaluó los cambios producidos en el % de ácidos grasos libres e índice de peróxido como factores de calidad durante el almacenaje. Los análisis demostraron que el aceite de oliva se oxida en menor proporción cuando la concentración del aceite esencial es mayor.

The solvent-free microwave extraction and the ultrasound-assisted extraction, as emerging technologies, offer advantages in the essential oil extraction, being the research about the effect on the yield and chemical composition of the essential oil important. The influence of leaves moisture and extraction power on the yield of solvent-free microwave eucalyptus essential oil, and a comparison with the ultrasound-assisted extraction was evaluated. The extraction was done by microwaves at 300 and 600 watts, 70, 80 and 90% humidity in the leaves, selecting the power that shows the highest yield of the essential oil. Afterwards, the effect of ultrasound at 180 watts, 40 kHz per 15 minutes on the yield and chemical composition was evaluated. The analytes obtained by both extraction methods were identified, by gas chromatography coupled to a mass spectrometer (GC-MS). The highest yield (0,55%)...

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencia de Alimentos

The oregano essential oil (Origanum vulgare spp.) cultivated in the city of Tacna, Peru, has been chemically analyzed. The physicochemical analysis determined the following characteristics: color (L * 60,51, a * –2,83, b * 14,31), refractive index: 1,475; specific density: 0,9132 and solubility in alcohol: 75 ml. Also, the chemical composition was evaluated by gas chromatography coupled to mass spectrometry. The chromatogram showed the following percentages: l-4 terpineol with 26,56; thymol with 18,80; g-terpinene, 11,77; 2-carene, 6,53; Terpineol, 4,08; M-cymene, 3,27 and carvacrol 2,24, among others present in smaller proportion.

The oregano essential oil (Origanum vulgare spp.) cultivated in the city of Tacna, Peru, has been chemically analyzed. The physicochemical analysis determined the following characteristics: color (L * 60,51, a * –2,83, b * 14,31), refractive index: 1,475; specific density: 0,9132 and solubility in alcohol: 75 ml. Also, the chemical composition was evaluated by gas chromatography coupled to mass spectrometry. The chromatogram showed the following percentages: l-4 terpineol with 26,56; thymol with 18,80; g-terpinene, 11,77; 2-carene, 6,53; Terpineol, 4,08; M-cymene, 3,27 and carvacrol 2,24, among others present in smaller proportion.

Thermal regulation and ultrasound affect the physical, chemical, and antioxidant properties of essential oils and hydrosols extracted by microwaves from the leaves of Tagetes elliptica S. (chincho). The leaves were conditioned by dehydration or freezing, then pre-treated with ultrasound for 15 or 30 minutes at 40 Hz to finally obtain the essential oil (AECH) and hydrolat (HCH) through microwave extraction (500 W and 30 minutes). Yields, phenolic content, antioxidant capacity, leaf structure by optical microscopy, and chemical composition by gas chromatography and mass spectrometry (GC-MS) were evaluated. The conditioning of the leaves by freezing and sonication for 30 minutes obtained the best performance, 8.86±0.1% and 67.40 ± 4.8%, phenolic content of 39.4±0.1 mg EAG/mL and 346.2 ± 13.6 mg EAG/mL, and antioxidant capacity of 35.7 μmol EqT/mg and 0.25 μmol EqT/mg equivalent, for A...

Previous investigations suggested the orange essential oil as antimicrobial and natural antioxidant; however, the high volatility and sensibility due to extern factors are imitating its applications. Thus, the encapsulation is an ideal alternative of protection for essentials oils and the molecular inclusion has greater advantages compared to others, but the drying method and temperature can influence its characteristics and stability. Therefore, the orange essential oil was microencapsulated into beta-cyclodextrin (β-CD), and was evaluated the effect of drying by stove, lyophilization and atomization (160, 180 and 200 °C) on humidity, water activity, encapsulation efficiency, yield, and stability (82% relative humidity for 36 days). The microparticles were analyzed by Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). The best drying method was lyop...

In the camu camu (Myrciaria dubia) processing, the peels and seeds are the main residues with a high potential for use as they contain anthocyanins (peel) and phenolic compounds. The objective of this research was to take advantage of camu camu peels and seeds as ingredients for infusion filters, and to evaluate the effect of drying. First, the peels and seeds were dehydrated at three temperatures (50, 65 and 70°C) and characterized in total anthocyanins and total phenolic compounds. Then, they were sieved considering two size ranges: small (between 0.1 and 0.475 cm) and large (larger than 0.475 cm) to be evaluated sensorially by a trained panel as an infusion, using a hedonic scale of general acceptability of 10 cm. The results showed that the peels contain anthocyanins and a higher content of phenolic compounds. In the case of the sensory evaluation, the panel preferred the large-rang...

The açaí fruit (Euterpe oleracea) is renowned for its high content of bioactive compounds, particularly anthocyanins, but its low stability against pH, temperature, and light poses challenges for processing and preservation. This study evaluated the antioxidant capacity of anthocyanins extracted and microencapsulated by spray drying, using a combination of maltodextrin and gum arabic as encapsulating agents. During extraction, four treatments were analyzed by combining two pH levels (2 and 4) and two temperatures (45 °C and 65 °C). Treatment T1 (pH 2, 45 °C) showed the highest DPPH radical inhibition percentage (39.86%), while T4 (pH 4, 65 °C) showed the lowest (9.19%). The results indicate that less aggressive conditions favor the preservation of antioxidant activity. Furthermore, it was observed that the properties of the encapsulating agents significantly affect the ther...

El camu camu (Myrciaria dubia) es una fruta de la Amazonía peruana, valorada por su alto contenido de vitamina C, la cual se concentra en su pulpa. Debido a esta característica nutricional se procesa en jugos y extractos. Sin embargo, su industrialización genera una cantidad considerable de residuos. Por ello, su aprovechamiento es vital para reducir la contaminación ambiental. El contenido de compuestos fenólicos en la cáscara y semilla del camu camu han sido estudiados, dando a entender que los factores como la temperatura de secado y el método de estabilización del concentrado en polvo, son claves para conservar su actividad antioxidante. El objetivo del estudio fue evaluar dos temperaturas de secado (50 y 65°C) en semillas y cáscaras de camu camu, analizando su efecto en el contenido de fenoles totales y la eficacia de la encapsulación por atomización e inclusión molecul...