Thymol enrichment from oregano essential oil by molecular distillation

Autores
Borgarello, Ana Valeria; Mezza, Gabriela Natalia; Pramparo, Maria del Carmen; Gayol, Maria Fernanda
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objectives of this study were to obtain fractions enriched in thymol by molecular distillation of oregano essential oil and to evaluate their antioxidant properties. In addition, this operation was modelled considering the effects of evaporation temperature and feeding flow on thymol concentration in the residue fractions by means of artificial neural networks (ANN). All residue fractions had a higher percentage of thymol than the distillates. The thymol composition in the residue fractions reached values up to 2.4-fold higher than in oregano essential oil. Higher concentrations of thymol produced lower values for IC50 according to DPPH technique, indicating an increase in antioxidant properties. During the storage test, all the residue fractions analysed showed better peroxide, conjugated dienes and conjugated trienes values than distillates and OEO when they were used in sunflower oil samples. The results of storage stability showed that residues and BHT are very good antioxidants. The ANN created demonstrated good predictive ability for the operation of molecular distillation of oregano essential oil.
Fil: Borgarello, Ana Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Fil: Mezza, Gabriela Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Fil: Pramparo, Maria del Carmen. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Fil: Gayol, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Materia
Antioxidant Activity
Artificial Neural Networks
Molecular Distillation
Oregano Essential Oil
Oxidative Stability
Thymol
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/69320
Acceder
id CONICETDig_b29a5d525f4570161771c022acbc42fc
oai_identifier_str oai:ri.conicet.gov.ar:11336/69320
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Thymol enrichment from oregano essential oil by molecular distillationBorgarello, Ana ValeriaMezza, Gabriela NataliaPramparo, Maria del CarmenGayol, Maria FernandaAntioxidant ActivityArtificial Neural NetworksMolecular DistillationOregano Essential OilOxidative StabilityThymolhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The objectives of this study were to obtain fractions enriched in thymol by molecular distillation of oregano essential oil and to evaluate their antioxidant properties. In addition, this operation was modelled considering the effects of evaporation temperature and feeding flow on thymol concentration in the residue fractions by means of artificial neural networks (ANN). All residue fractions had a higher percentage of thymol than the distillates. The thymol composition in the residue fractions reached values up to 2.4-fold higher than in oregano essential oil. Higher concentrations of thymol produced lower values for IC50 according to DPPH technique, indicating an increase in antioxidant properties. During the storage test, all the residue fractions analysed showed better peroxide, conjugated dienes and conjugated trienes values than distillates and OEO when they were used in sunflower oil samples. The results of storage stability showed that residues and BHT are very good antioxidants. The ANN created demonstrated good predictive ability for the operation of molecular distillation of oregano essential oil.Fil: Borgarello, Ana Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Mezza, Gabriela Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Gayol, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaElsevier Science2015-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/69320Borgarello, Ana Valeria; Mezza, Gabriela Natalia; Pramparo, Maria del Carmen; Gayol, Maria Fernanda; Thymol enrichment from oregano essential oil by molecular distillation; Elsevier Science; Separation and Purification Technology; 153; 10-2015; 60-661383-5866CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.seppur.2015.08.035info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S1383586615301702info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:57Zoai:ri.conicet.gov.ar:11336/69320instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:01:57.819CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Thymol enrichment from oregano essential oil by molecular distillation
title Thymol enrichment from oregano essential oil by molecular distillation
spellingShingle Thymol enrichment from oregano essential oil by molecular distillation
Borgarello, Ana Valeria
Antioxidant Activity
Artificial Neural Networks
Molecular Distillation
Oregano Essential Oil
Oxidative Stability
Thymol
title_short Thymol enrichment from oregano essential oil by molecular distillation
title_full Thymol enrichment from oregano essential oil by molecular distillation
title_fullStr Thymol enrichment from oregano essential oil by molecular distillation
title_full_unstemmed Thymol enrichment from oregano essential oil by molecular distillation
title_sort Thymol enrichment from oregano essential oil by molecular distillation
dc.creator.none.fl_str_mv Borgarello, Ana Valeria
Mezza, Gabriela Natalia
Pramparo, Maria del Carmen
Gayol, Maria Fernanda
author Borgarello, Ana Valeria
author_facet Borgarello, Ana Valeria
Mezza, Gabriela Natalia
Pramparo, Maria del Carmen
Gayol, Maria Fernanda
author_role author
author2 Mezza, Gabriela Natalia
Pramparo, Maria del Carmen
Gayol, Maria Fernanda
author2_role author
author
author
dc.subject.none.fl_str_mv Antioxidant Activity
Artificial Neural Networks
Molecular Distillation
Oregano Essential Oil
Oxidative Stability
Thymol
topic Antioxidant Activity
Artificial Neural Networks
Molecular Distillation
Oregano Essential Oil
Oxidative Stability
Thymol
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objectives of this study were to obtain fractions enriched in thymol by molecular distillation of oregano essential oil and to evaluate their antioxidant properties. In addition, this operation was modelled considering the effects of evaporation temperature and feeding flow on thymol concentration in the residue fractions by means of artificial neural networks (ANN). All residue fractions had a higher percentage of thymol than the distillates. The thymol composition in the residue fractions reached values up to 2.4-fold higher than in oregano essential oil. Higher concentrations of thymol produced lower values for IC50 according to DPPH technique, indicating an increase in antioxidant properties. During the storage test, all the residue fractions analysed showed better peroxide, conjugated dienes and conjugated trienes values than distillates and OEO when they were used in sunflower oil samples. The results of storage stability showed that residues and BHT are very good antioxidants. The ANN created demonstrated good predictive ability for the operation of molecular distillation of oregano essential oil.
Fil: Borgarello, Ana Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Fil: Mezza, Gabriela Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Fil: Pramparo, Maria del Carmen. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Fil: Gayol, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
description The objectives of this study were to obtain fractions enriched in thymol by molecular distillation of oregano essential oil and to evaluate their antioxidant properties. In addition, this operation was modelled considering the effects of evaporation temperature and feeding flow on thymol concentration in the residue fractions by means of artificial neural networks (ANN). All residue fractions had a higher percentage of thymol than the distillates. The thymol composition in the residue fractions reached values up to 2.4-fold higher than in oregano essential oil. Higher concentrations of thymol produced lower values for IC50 according to DPPH technique, indicating an increase in antioxidant properties. During the storage test, all the residue fractions analysed showed better peroxide, conjugated dienes and conjugated trienes values than distillates and OEO when they were used in sunflower oil samples. The results of storage stability showed that residues and BHT are very good antioxidants. The ANN created demonstrated good predictive ability for the operation of molecular distillation of oregano essential oil.
publishDate 2015
dc.date.none.fl_str_mv 2015-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/69320
Borgarello, Ana Valeria; Mezza, Gabriela Natalia; Pramparo, Maria del Carmen; Gayol, Maria Fernanda; Thymol enrichment from oregano essential oil by molecular distillation; Elsevier Science; Separation and Purification Technology; 153; 10-2015; 60-66
1383-5866
CONICET Digital
CONICET
url http://hdl.handle.net/11336/69320
identifier_str_mv Borgarello, Ana Valeria; Mezza, Gabriela Natalia; Pramparo, Maria del Carmen; Gayol, Maria Fernanda; Thymol enrichment from oregano essential oil by molecular distillation; Elsevier Science; Separation and Purification Technology; 153; 10-2015; 60-66
1383-5866
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.seppur.2015.08.035
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S1383586615301702
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613818965032960
score 13.069144

Publicaciones similares