Influence of ultrasonic pretreatment on the extraction yield and chemical composition of oregano essential oil and its application to ozone-treated samples.
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| Title: | Influence of ultrasonic pretreatment on the extraction yield and chemical composition of oregano essential oil and its application to ozone-treated samples. |
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| Authors: | Rodrigues, Alessandra Aparecida Zinato1,2 (AUTHOR), Faroni, Lêda Rita D' Antonino1 (AUTHOR) lfaroni@ufv.br, Queiroz, Maria Eliana Lopes Ribeiro de2 (AUTHOR), de Oliveira, André Fernando2 (AUTHOR), de Alencar, Ernandes Rodrigues1 (AUTHOR), Silva, Marcus Vinícius de Assis1 (AUTHOR), Fonseca, Maira Christina Marques3 (AUTHOR), Silva, Jackson Araújo1 (AUTHOR), Pinheiro, Patricia Fontes2 (AUTHOR) |
| Source: | Journal of Food Composition & Analysis. Apr2026, Vol. 152, pN.PAG-N.PAG. 1p. |
| Subjects: | Extraction techniques, Sonication, Carvacrol, Oregano, Phytochemicals, Phenols, Ozone, Thymol |
| Abstract: | The present study aimed to optimize and validate a method using ultrasonic pretreatment combined with hydrodistillation to achieve good yield and high concentrations of phenolic compounds (thymol and carvacrol) from Origanum vulgare L essential oil. The response surface methodology based on the Doehlert matrix domain was utilized for this purpose. The extraction method was optimized as a function of the ultrasound sonication time (0, 15, 30, 45, and 60 min) and dried oregano leaves mass (20, 35, and 50 g). The optimal condition found was 35 g of oregano and 30 min of sonication. Under these conditions, 0.47 % oil yield, 123.5 g L⁻¹ of thymol, and 20.9 g L⁻¹ of carvacrol were obtained. The volatile constituents of the essential oil were identified by gas chromatography coupled to mass spectrometry. The method was validated, showing good selectivity, linearity (R2 > 0.99), limit of detection and intra-day and inter-day precision. In a second phase, the validated method was used to analyze oregano samples exposed to ozone gas (10 mg L−1), a potent oxidizing agent used in food decontamination. A significant positive effect on carvacrol and thymol concentrations was observed after 48 h and 72 h of oregano exposure to ozone gas, respectively. [Display omitted] • Ultrasonic pretreatment favored the extraction of Origanum vulgare essential oil. • The method validated proved to be efficient, selective, and sensitive extraction method. • Validated method was applied to ozonated oregano samples. • Ozone is a potential biotechnological tool to improve the quality of plant extracts. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Composition & Analysis is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 192569059 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Influence of ultrasonic pretreatment on the extraction yield and chemical composition of oregano essential oil and its application to ozone-treated samples. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Rodrigues%2C+Alessandra+Aparecida+Zinato%22">Rodrigues, Alessandra Aparecida Zinato</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Faroni%2C+Lêda+Rita+D'+Antonino%22">Faroni, Lêda Rita D' Antonino</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> lfaroni@ufv.br</i><br /><searchLink fieldCode="AR" term="%22Queiroz%2C+Maria+Eliana+Lopes+Ribeiro+de%22">Queiroz, Maria Eliana Lopes Ribeiro de</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22de+Oliveira%2C+André+Fernando%22">de Oliveira, André Fernando</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22de+Alencar%2C+Ernandes+Rodrigues%22">de Alencar, Ernandes Rodrigues</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Silva%2C+Marcus+Vinícius+de Assis%22">Silva, Marcus Vinícius de Assis</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fonseca%2C+Maira+Christina+Marques%22">Fonseca, Maira Christina Marques</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Silva%2C+Jackson+Araújo%22">Silva, Jackson Araújo</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Pinheiro%2C+Patricia+Fontes%22">Pinheiro, Patricia Fontes</searchLink><relatesTo>2</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Composition+%26+Analysis%22">Journal of Food Composition & Analysis</searchLink>. Apr2026, Vol. 152, pN.PAG-N.PAG. 1p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Extraction+techniques%22">Extraction techniques</searchLink><br /><searchLink fieldCode="DE" term="%22Sonication%22">Sonication</searchLink><br /><searchLink fieldCode="DE" term="%22Carvacrol%22">Carvacrol</searchLink><br /><searchLink fieldCode="DE" term="%22Oregano%22">Oregano</searchLink><br /><searchLink fieldCode="DE" term="%22Phytochemicals%22">Phytochemicals</searchLink><br /><searchLink fieldCode="DE" term="%22Phenols%22">Phenols</searchLink><br /><searchLink fieldCode="DE" term="%22Ozone%22">Ozone</searchLink><br /><searchLink fieldCode="DE" term="%22Thymol%22">Thymol</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The present study aimed to optimize and validate a method using ultrasonic pretreatment combined with hydrodistillation to achieve good yield and high concentrations of phenolic compounds (thymol and carvacrol) from Origanum vulgare L essential oil. The response surface methodology based on the Doehlert matrix domain was utilized for this purpose. The extraction method was optimized as a function of the ultrasound sonication time (0, 15, 30, 45, and 60 min) and dried oregano leaves mass (20, 35, and 50 g). The optimal condition found was 35 g of oregano and 30 min of sonication. Under these conditions, 0.47 % oil yield, 123.5 g L⁻¹ of thymol, and 20.9 g L⁻¹ of carvacrol were obtained. The volatile constituents of the essential oil were identified by gas chromatography coupled to mass spectrometry. The method was validated, showing good selectivity, linearity (R2 > 0.99), limit of detection and intra-day and inter-day precision. In a second phase, the validated method was used to analyze oregano samples exposed to ozone gas (10 mg L−1), a potent oxidizing agent used in food decontamination. A significant positive effect on carvacrol and thymol concentrations was observed after 48 h and 72 h of oregano exposure to ozone gas, respectively. [Display omitted] • Ultrasonic pretreatment favored the extraction of Origanum vulgare essential oil. • The method validated proved to be efficient, selective, and sensitive extraction method. • Validated method was applied to ozonated oregano samples. • Ozone is a potential biotechnological tool to improve the quality of plant extracts. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Composition & Analysis is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.jfca.2026.109012 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 1 StartPage: N.PAG Subjects: – SubjectFull: Extraction techniques Type: general – SubjectFull: Sonication Type: general – SubjectFull: Carvacrol Type: general – SubjectFull: Oregano Type: general – SubjectFull: Phytochemicals Type: general – SubjectFull: Phenols Type: general – SubjectFull: Ozone Type: general – SubjectFull: Thymol Type: general Titles: – TitleFull: Influence of ultrasonic pretreatment on the extraction yield and chemical composition of oregano essential oil and its application to ozone-treated samples. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Rodrigues, Alessandra Aparecida Zinato – PersonEntity: Name: NameFull: Faroni, Lêda Rita D' Antonino – PersonEntity: Name: NameFull: Queiroz, Maria Eliana Lopes Ribeiro de – PersonEntity: Name: NameFull: de Oliveira, André Fernando – PersonEntity: Name: NameFull: de Alencar, Ernandes Rodrigues – PersonEntity: Name: NameFull: Silva, Marcus Vinícius de Assis – PersonEntity: Name: NameFull: Fonseca, Maira Christina Marques – PersonEntity: Name: NameFull: Silva, Jackson Araújo – PersonEntity: Name: NameFull: Pinheiro, Patricia Fontes IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 04 Text: Apr2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 08891575 Numbering: – Type: volume Value: 152 Titles: – TitleFull: Journal of Food Composition & Analysis Type: main |
| ResultId | 1 |
