Changes in the Volatile Compounds of Artemisia capillaris Essential Oil during Storage

사철쑥 정유의 저장 중 향기성분 변화

  • Chung, Mi-Sook (Department of Food and Nutrition, College of Liberal Arts, Duksung Women's University)
  • 정미숙 (덕성여자대학교 교양교직대학 식품영양학전공)
  • Published : 2007.08.31

Abstract

In this study, changes in the volatile compounds of Artemisia capillaris essential oil were investigated under six different storage conditions for 6 months. The essential oil was collected by steam distillation and analyzed by a gas chromatography-mass selective detector (GC-MSD). Seventy-five volatile compounds were identified from the fresh essential oil of Artemisia capillaris. During storage, the total levels of aldehydes, alcohols, and ketones slightly decreased and the level of hydrocarbons greatly decreased; the total level of esters also decreased in the essential oil. Notably, the levels of carvacrol, eugenol, myrcene, 1,8-cineole, caryophyllene, coumarin, ${\alpha}-thujone$, ${\beta}-thujone$, borneol, and ${\gamma}-terpinene$, known as antioxidants and antimicrobial agents, decreased during storage. Finally, aerobic storage conditions caused greater reductions in some compounds even at low temperatures.

Keywords

References

  1. Belitz HD, Grosch W. 1999. Food Chemistry. Springer- Verlag Berlin Heidelberg, Germany. pp 322-323
  2. Cho YH, Chiang MH. 2001. Essential oil composition and antibacterial activity of Artemisia capillaris, Artemisia argyi, and Artemisia princeps. Kor J Intl Agri 13(4):313-329
  3. Chung MS. 2005. Volatile compounds of Zanthoxylum piperitum A.P. DC. Food Sci Biotechnol 14(4): 529-532
  4. Chung MS. 2006. Compositional changes in essential oil of Zanthoxylum piperitum A.P. DC. during storage. Korean J Food Culture 21(4):433-438
  5. Cosentino S, Tuberoso CIG, Pisano B, Satta M, Mascia V, Arzedi E, Palmas F. 1999. In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Lett Appl Microbiol 29:130-135 https://doi.org/10.1046/j.1472-765X.1999.00605.x
  6. Dieckmann RH, Palamand SR. 1974. Autoxidation of some constituents of hops. The monoterpene hydrocarbon, myrcene. J Agric Food Chem 22:498-503 https://doi.org/10.1021/jf60193a033
  7. Dorman HJD, Deans SG. 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oil. J Appl Microbiol 88:308-316 https://doi.org/10.1046/j.1365-2672.2000.00969.x
  8. Draughon FA. 2004. Use of botanicals as biopreservatives in foods. Food Tech 58:20-28
  9. El-Massry KF, El-Ghorab AH, Farouk A. 2002. Antioxidant activity and volatile components of Egyptian Artemisia judaica L. Food Chem 79:331-336 https://doi.org/10.1016/S0308-8146(02)00164-4
  10. Farag RS, Badei AZMA, Hewedi FM, El-Baroty GSA. 1989. Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media. J Am Oil Chem Soc 66:792-799 https://doi.org/10.1007/BF02653670
  11. Guo FQ, Liang YZ, Xu CJ, Huang LF, Li XN. 2004. Comparison of the volatile constituents of Artemisia capillaris from different locations by gas chromatography-mass spectrometry and projection method. J Chromatogr A 1054:73-79 https://doi.org/10.1016/S0021-9673(04)01473-6
  12. Harada R, Iwasaki M. 1982. Volatile components of Artemisia capillaris. Phytochemistry 21(8):2009-2111 https://doi.org/10.1016/0031-9422(82)83033-1
  13. Holley RA, Patel D. 2005. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol 22:273-292 https://doi.org/10.1016/j.fm.2004.08.006
  14. Hwang YM, Kim MK, Chung MS. 2006. Analysis of volatile flavor compounds from Artemisia capillaris using SPME. Duksung Women's University, Ann Plant Resour Res 5:17-31
  15. Im JG, Park IK, Kim SD. 2004. Quality characteristics of tofu added with basil water extracts. Korean J Soc Food Cookery Sci 20(2):144-150
  16. Jeon MK, Kim MR. 2006. Studies on storage characteristics of tofu with herb. Korean J Food Cookery Sci 22(3):307-313
  17. Jeon JR, Kim HH, Park GS. 2005. Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J Food Cookery Sci 21(5):685-692
  18. Juteau F, Masotti V, Bessiere JM, Viano J. 2002a. Compositional characteristics of the essential oil of Artemisia campestris var. glutinosa. Biochem Syst Ecol 30:1065-1070 https://doi.org/10.1016/S0305-1978(02)00052-2
  19. Juteau F, Masotti V, Bessiere JM, Dherbomez M, Viano J. 2002b. Antibacterial and antioxidant activities of Artemisia annua essential oil. Fitoterapia 73:532-535 https://doi.org/10.1016/S0367-326X(02)00175-2
  20. Kang SH, Lee KS, Yoon HH. 2006. Quality characteristics of Jeungpyun with added rosemary powder. Korean J Food Cookery Sci 22(2):158-163
  21. Kim JO, Kim YS, Lee JH, Kim MN, Rhee SH, Moon SH, Park KY. 1992. Antimutagenic effect of the major volatile compounds identified from mugwort (Artemisia asictica nakai) leaves. J Korean Soc Food Nutr 21(3):308-313
  22. Kim MW, Ahn MS, Lee YH. 2005. Quality characteristics of chicken patties whith added mulberry leaves powder. Korean J Food Cookery Sci 21(4):459-465
  23. Kim TC. 1998. Korean resources plants IV. Seoul National University Press, Seoul, Korea. p 183
  24. Kim YS, Kim MN, Kim JO, Lee JH. 1994. The effect of hot water-extract and flavor compounds of mugwort on microbial growth. J Korean Soc Food Nutr 23:994-1000
  25. Kim YS, Shin DH. 2003. Research on the volatile antimicrobial compounds from edible plants and their food application. Korean J Food Sci Technol 35(2): 159-165
  26. Kondjoyan N, Berdague JL. 1996. A Compilation of relative retention for the analysis of aromatic compounds. Laboratoire flaveur, de recherches sur la Viande. Clermont-Ferrand, France. pp 14-138
  27. Lanciotti R, Gianotti A, Patrignani F, Belletti N, Guerzoni ME, Gardini F. 2004. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends Food Sci Tech 15:201-208 https://doi.org/10.1016/j.tifs.2003.10.004
  28. Lee HJ, Hwang EH, Yu HH, Song IS, Kim CM, Kim MC, Hong JH, Kim DS, Han SB, Kang KJ, Lee EJ, Chung HW. 2002. The analysis of nutrients in Artemisia capillaris Thunberg. J Korean Soc Food Sci Nutri 31(3):361-366 https://doi.org/10.3746/jkfn.2002.31.3.361
  29. Lee JH, Choi HS, Chung MS, Lee MS. 2002. Volatile flavor components and free radical scavenging activity of Cnidium officinale. Korean J Food Sci Technol 34:330-338
  30. Njoroge SM, Ukeda H, Sawamura M. 1996. Changes in the volatile composition of yuzu(Citrus junos Tanaka) cold-pressed oil during storage. J Agric Food Chem 44(2):550-556 https://doi.org/10.1021/jf950284k
  31. Perazzo FF, Carvalho JCT, Carvalho JE, Rehder VLG. 2003. Central properties of the essential oil and the crude ethanol extract from aerial parts of Artemisia annua L. Pharmacol Res 48:497-502 https://doi.org/10.1016/S1043-6618(03)00216-0
  32. Perez-Alonso MJ, Velasco-Negueruela A, Pala-Paul J, Sanz J. 2003. Variations in the essential oil composition of Artemisia pedemontana gathered in spain: chemotype camphor-1,8-cineole and chemotype davanone. Biochem Syst Ecol 31:77-84 https://doi.org/10.1016/S0305-1978(02)00082-0
  33. Sawamura M, Son US, Choi HS, Kim MSL, Phi NTL, Fears M, Kumagai C. 2004. Compositional changes in commercial lemon essential oil for aromatherapy. Int J Aromather 14:27-36 https://doi.org/10.1016/j.ijat.2004.02.001
  34. Sylvestre M, Pichette A, Longtin A, Nagau F, Legault J. 2005. Essential oil analysis and anticancer activity of leaf essential oil of Croton flavens L. from Guadeloupe. J Ethnopharmacol 103:99-102 https://doi.org/10.1016/j.jep.2005.07.011
  35. Tomaino A, Cimino F, Zimbalatti V, Venuti V, Sulfaro V, De Pasquale A, Saija A. 2005. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chem 89:549-554 https://doi.org/10.1016/j.foodchem.2004.03.011
  36. van den Dool H, Kratz PD. 1963. A generalisation of the retention system including linear temperature programmed gas-liquid chromatography. J Chromatogr 11:463-471 https://doi.org/10.1016/S0021-9673(01)80947-X
  37. Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristics of Sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean J Food Cookery Sci 21(1):110-116