Essential oil composition, phenolic compound, and antioxidant potential of Inulaviscosa as affected by extraction process

• Main Authors: Jazia Sriti Eljazi, Sawssen Selmi, Youkabed Zarroug, Ibtissem Wesleti, Bouthaina Aouini, Selim Jallouli, Ferid Limam
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2018-01-01
• Series: International Journal of Food Properties
• Subjects: Inulaviscosa Aiton; extraction; distillation; ultrasonic; solvent; antioxidant activity; phenolic compound
• Online Access: http://dx.doi.org/10.1080/10942912.2018.1517782
• ISSN: 1094-2912; 1532-2386

The purpose of this study was to compare the essential oil composition of Inula viscosa leaves by hydrodistillation (HDE), ultrasonic (UDE) and solvent (SE) extractions followed by hydrodistillation. The total polyphenol and flavonoid contents and their antioxidant effects were studied by different solvent of extraction: ethanol (ET), ethyl acetate (EA), methanol (ME) and aqueous (AE). The principal compounds for HDE were: 2-hexenal (3.70%), caryophyllene oxide (3.11%), γ-selinene (3.09%), 3-hexen-1-ol (2.00%), eugenol (1.70%) and trans-caryophyllene (1.34%), while for UDE were: γ-selinene (5.68%), caryophyllene oxide (4.87%), trans-caryophyllene (1.99%) and nerolidol (1.74%). The oil obtained by SE was shown to contain tridecane (3.89%), dodecane (3.08%), trans-caryophyllene (2.94%), caryophyllene oxide (2.56%) and nerolidol (2.53%). Significant changes on phenolic contents were found between the different solvent of extraction. ME and AE extracts led to the highest total polyphenol (PHL) and flavonoid (FL) amounts. The anti-radical activity and reducing power were maximal in AE and ME extract. HPLC examination established that the ferulic acid as major phenolic acid in ME and AE fractions, whereas luteolin was the main compound of EA and ET fractions.