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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/69320
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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 Técnicas2025-09-03T09:56:56Zoai: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:34982025-09-03 09:56:57.091CONICET 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 |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269430891937792 |
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13.13397 |