LAPSE:2023.1420
Published Article
LAPSE:2023.1420
The Influence of Cryogrinding on Essential Oil, Phenolic Compounds and Pigments Extraction from Myrtle (Myrtus communis L.) Leaves
Daniela Cvitković, Patricija Lisica, Zoran Zorić, Sandra Pedisić, Maja Repajić, Verica Dragović-Uzelac, Sandra Balbino
February 21, 2023
Abstract
The aim of this study was to investigate the influence of cryogrinding pretreatment on the recovery of essential oil, phenolics and pigments from myrtle leaves. The duration of cryogrinding (3, 6 and 9 min) in combination with the duration of hydrodistillation (30, 60 and 90 min) for the isolation of essential oils and the duration of hydroethanolic extraction (5, 10 and 15 min) for the isolation of phenols and pigments were studied as independent factors in a full factorial design. The major volatile components detected in myrtle leaf essential oil were myrtenyl acetate, 1,8-cineole, α-pinene and linalool. The most abundant phenols detected were myricetin derivatives (myricetin 3-O-galactoside and myricetin 3-O-rhamnoside), galloylquinic acid, myricetin and digalloylquinic acid, while the major pigments were chlorophyll b, pheophytin a and lutein. A 3 min cryogrinding pretreatment significantly increased the yield and concentrations of essential oil volatile compounds and reduced the distillation time to 30 min. A 9 min cryogrinding pretreatment and 15 min extraction resulted in at least 40% higher concentrations of phenolic compounds and pigments in the extracts when compared to the untreated control. According to the results obtained, cryogrinding can significantly increase the yield of myrtle EO and extracts and also modulate their composition.
Keywords
cryogrinding, essential oil, myrtle, phenols, pigments
Subject
Suggested Citation
Cvitković D, Lisica P, Zorić Z, Pedisić S, Repajić M, Dragović-Uzelac V, Balbino S. The Influence of Cryogrinding on Essential Oil, Phenolic Compounds and Pigments Extraction from Myrtle (Myrtus communis L.) Leaves. (2023). LAPSE:2023.1420
Author Affiliations
Cvitković D: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Lisica P: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Zorić Z: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Pedisić S: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Repajić M: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Dragović-Uzelac V: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Balbino S: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Journal Name
Processes
Volume
10
Issue
12
First Page
2716
Year
2022
Publication Date
2022-12-16
ISSN
2227-9717
Version Comments
Original Submission
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PII: pr10122716, Publication Type: Journal Article
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LAPSE:2023.1420
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https://doi.org/10.3390/pr10122716
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