Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Effects of Storage Conditions on Essential Oil of Artemisia princeps Pampan. cv. ssajuari (ssajuarissuk)

저장조건에 따른 싸주아리쑥 정유의 휘발성 성분 변화

  • Chung, Mi-Sook (Department of Foods and Nutrition, College of Natural Science, Duksung Women's University)
  • 정미숙 (덕성여자대학교 자연과학대학 식품영양학)
  • Received : 2010.10.28
  • Accepted : 2010.11.24
  • Published : 2010.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we identified the volatile compounds of Artemisia princeps Pampan. cv. ssajuari (ssajuarissuk) essential oils and analyzed changes in the contents of volatile compounds under four different storage conditions, such as exposure to air at $20^{\circ}C$ and $40^{\circ}C$. Sixty-five volatile compounds consisting of 6 monoterpene hydrocarbons, 23 oxygenated monoterpenes, 16 sesquiterpene hydrocarbons, 6 oxygenated sesquiterpenes, 1 diterpene, 6 benzene derivatives, and 7 non-isoprenoid compounds were identified on the basis of their mass spectra characteristics and retention indices from original ssajuarissuk essential oils. Identified compounds constituted 90.56% of the total peak area. Borneol (10.29%) was the most abundant compound in the original ssajuarissuk essential oils, followed by 1,8-cineole (9.06%), viridiflorol (8.99%), spathulenol (8.73%), $\alpha$-thujone (5.28%), and camphor (4.39%). After six months storage at $40^{\circ}C$ with the cap opened for 3 min everyday, the total amount of volatile compounds in essential oil as determined by the percentage peak area decreased by 84.93%. The total levels of cis-sabinene hydrate, camphor, 4-terpineol, humulene oxide, $\beta$-caryophyllene oxide, and caryophyllene alcohol increased significantly. For ssajuarissuk essential oils stored under experimental conditions, changes in the contents of volatile compounds in essential oils were accelerated by temperature and contact with the atmosphere.

Keywords

References

  1. Acree T, Am H. Flavornet and human odor space. Available from: http://flavornet.org. Accessed August 10, 2009
  2. Ahmadi L, Mirza M, Shahmir F. 2002. The volatile constituents of Artemisia marschaliana Sprengel and its secretory elements. Flavour Fragr J 17:141-143 https://doi.org/10.1002/ffj.1055
  3. Ahn YJ, Lee SB, Lee HS, Kim GH. 1998. Insecticidal and acaricidal activity of carvacrol and $\beta$-thujaplicine derived from Thujopsis dolabrata var. hondai sawdust. J Chem Ecol 24:81-90 https://doi.org/10.1023/A:1022388829078
  4. Burits M, Asres K, Bucar F. 2001. The antioxidant activity of the essential oils of Artemisia afra, Artemisia abyssinica and Juniperus procera. Phytother Res 15:103-108 https://doi.org/10.1002/ptr.691
  5. 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
  6. Chung MS. 2007. Changes in the volatile compounds of Artemisia capillaris essential oil during storage. Korean J Food Cookery Sci 23(4):414-422
  7. Chung MS. 2009. Changes in the volatile compounds of Artemisia princeps var. orientalis essential oils during storage. Food Sci Biotechnol 18(2):481-487
  8. 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
  9. van den Dool H, Kratz PD. 1963. A generalisation of the retention system including linear temperature programmed gasliquid chromatography. J Chromatogr 11:463-471 https://doi.org/10.1016/S0021-9673(01)80947-X
  10. 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
  11. Draughon FA. 2004. Use of botanicals as biopreservatives in foods. Food Tech 58:20-28
  12. 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
  13. 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
  14. Govindaraj S, Kumari BDR, Cioni PL, Flamini G. 2008. Mass propagation and essential oil analysis of Artemisia vulgaris. J Biosci Bioeng 105(3):176-183 https://doi.org/10.1263/jbb.105.176
  15. Graven EH, Dean SG, Svoboda KP, Mavi S, Gundidza MG. 2008. Antimicrobial and antioxidative properties of the volatile (essential) oil of Artemisia afra Jacq. Flavour Fragr J 7: 121-123
  16. Hwang YM, Kim MK, Chung MS. 2006. Analysis of volatile flavor compounds from Artemisia capillaris using SPME. Duksung Women's Univ Ann Plant Resour Res 5:17-31
  17. Jeong MR, Cha JD, Lee KY, Kil BS, Han JH, Lee YE. 2007. The essential oil of Artemisia iwayomogi Kitamura induces apoptosis on human oral epidermoid carcinoma cells. Food Sci Biotechnol 16(4):531-536
  18. Juteau F, Masotti V, Bessiere JM, Viano J. 2002. 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. Kalemba D, Kusewicz D, Swiader K. 2002. Antimicrobial properties of the essential oil of Artemisia asiatica Nakai. Phytother Res 16:288-291 https://doi.org/10.1002/ptr.856
  20. 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 15-138
  21. Liu CH, Mishra AK, Tan RX, Tang C, Yang H. Shen YF. 2006. Repellent and insectcidal activities of essential oils from Artemisia princeps and Cinnamomum camphora and their effect on seed germination of wheat and broad bean. Bioresource Technol 97:1969-1973 https://doi.org/10.1016/j.biortech.2005.09.002
  22. Mangena T, Muyima NYO. 1999. Comparative evaluation of the antimicrobial activities of essential oils of Artemisia afra, Pteronia incana and Rosmarinus officinalis on selected bacteria and yeast strains. Lett Appl Microbiol 28:291-296 https://doi.org/10.1046/j.1365-2672.1999.00525.x
  23. Morteza-Semnani K, Akbarzadeh M, Moshiri K. 2005. Essential oil composition of Artemisia fragrans Wild from Iran. Flavour Fragr J 20:330-331 https://doi.org/10.1002/ffj.1431
  24. 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
  25. Park MH, Kim MJ, Cho WI, Chang PS, Lee JH. 2009. Effects of treatments on the distribution of volatiles in Artemisia princeps Pampan. Korean J Food Sci Technol 41(5):587- 591
  26. Rana VS, Juyal JP, Amparo Blazquez M, Bodakhe SH. 2003. Essential oil composition of Artemisia parviflora aerial parts. Flavour Fragr J 18:342-433 https://doi.org/10.1002/ffj.1239
  27. Ribnicky DM, Poulev A, O'Neal J, Wnorowski G, Malek DE, Jager R, Raskin I. 2004. Toxicological evaluation of the ethanolic extract of Artemisia dracunculus L. for use as a dietary supplement and in functional foods. Food Chem Toxicol 42:585-598 https://doi.org/10.1016/j.fct.2003.11.002
  28. Ruberto G, Baratta M. 2000. Antioxidant activity of selected essential oil components in two lipid model systems. Food Chem 69:167-174 https://doi.org/10.1016/S0308-8146(99)00247-2
  29. 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
  30. Sayyah M, Nadjafnia L, Kamalinejad M. 2004. Anticonvulsant activity and chemical composition of Artemisia dracunculus L. essential oil. J Ethnopharmacol 94:283-287 https://doi.org/10.1016/j.jep.2004.05.021
  31. Schwab W, Davidovich-Rikanati R, Lewinsohn E. 2008. Biosynthesis of plant-derived flavor compounds. Plant J 54:712-732 https://doi.org/10.1111/j.1365-313X.2008.03446.x
  32. Sefidkon F, Jalili A, Mirhaji T. 2002. Essential oil composition of three Artemisia spp. from Iran. Flavour Fragr J 17:150-152 https://doi.org/10.1002/ffj.1063
  33. Singh HP, Mittal S, Kaur S, Batish DR, Kohli RK. 2009. Chemical composition and antioxidant activity of essential oil from residues of Artemisia scoparia. Food Chem 114:642-645 https://doi.org/10.1016/j.foodchem.2008.09.101
  34. Sinico C, Logu AD, Lai F, Valenti D, Manconi M, Loy G, Bonsignore L, Fadda AM. 2005. Liposomal incorporation of Artemisia arborescens L. essential oil and in vitro antiviral activity. Eur J Pharm Biopharm 59:161-168 https://doi.org/10.1016/j.ejpb.2004.06.005
  35. Toyota M, Koyama H, Mizutani M, Asakawa Y. 1996. (−)-ent- Spathulenol isolated from liverworts is an artefact. Phytochemistry 41(5):1347-1350 https://doi.org/10.1016/0031-9422(95)00798-9
  36. Weyerstahl P, Marschall H, Schroder M, Wahlburg HC, Kaul VK. 1997. The sesquiterpene fraction of the essential oil of Artemisia laciniata Willd. Flavour Fragr J 12:315-325 https://doi.org/10.1002/(SICI)1099-1026(199709/10)12:5<315::AID-FFJ662>3.0.CO;2-Q