LIU Huan, ZHAO Jutang, HE Li, et al. Microwave-Assisted Extraction of Essential Oil from Calendula officinalis L. and Its Components and Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(10): 180−188. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060062.
Citation: LIU Huan, ZHAO Jutang, HE Li, et al. Microwave-Assisted Extraction of Essential Oil from Calendula officinalis L. and Its Components and Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(10): 180−188. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060062.

Microwave-Assisted Extraction of Essential Oil from Calendula officinalis L. and Its Components and Antioxidant Activity

More Information
  • Received Date: June 07, 2021
  • Accepted Date: March 02, 2022
  • Available Online: March 20, 2022
  • The essential oil from Calendula officinalis L. was extracted by microwave-assisted steam distillation. Taking the yield as the evaluation index, the extraction process of essential oil was optimized by orthogonal experiment on the basis of single factor test. The chemical composition of the essential oil was analyzed by gas chromatography-mass spectrometry (GC-MS). The antioxidant effect of the essential oil was evaluated by the scavenging activity of DPPH free radical, hydroxyl radical and ABTS+ free radical. The results showed that the optimum conditions for extracting the essential oil by microwave-assisted steam distillation were as follows: NaCl content 3%, ratio of material to liquid 1:30 g/mL, microwave power 240 W. Under these conditions, the yield of the essential oil was 0.156%. By GC-MS analysis, a total of 25 components were identified in the essential oil, accounting for 97.94% of the total components, mainly alcohols and terpenes. In the antioxidant test, the scavenging ability of the essential oil to DPPH free radical was weak. It had strong scavenging ability to hydroxyl radical and ABTS+ radical. In general, it had obvious antioxidant activity and a good dose-effect relationship. This study would provide more reliable technological parameters for large-scale production of Calendula officinalis L. essential oil, and provide basic data and reference for the evaluation of its antioxidant activity.
  • [1]
    SAHINGIL D. GC/MS-Olfactometric characterization of the volatile vompounds, determination antimicrobial and antioxidant activity of essential oil from flowers of calendula (Calendula officinalis L.)[J]. Journal of Essential Oil Bearing Plants,2019,22(6):1571−1580. doi: 10.1080/0972060X.2019.1703829
    [2]
    孙曼, 赵兵, 姚默, 等. 金盏花药学研究概况[J]. 安徽农业科学,2011,39(34):20982−20983. [SUN M, ZHAO B, YAO M, et al. Overview of pharmacological research on Calendula officinalis L doi: 10.3969/j.issn.0517-6611.2011.34.022

    J]. Journal of Anhui Agricultural Sciences,2011,39(34):20982−20983. doi: 10.3969/j.issn.0517-6611.2011.34.022
    [3]
    蒯海英, 黄荣. 响应曲面优化-微波辅助提取金盏花总黄酮工艺研究及功效评价[J]. 广东化工,2018,45(19):36−39. [KUAI H Y, HUANG R. Optimization of response surface-microwave-assisted extraction of total flavonoids from Calendula officinalis and its efficacy evaluation[J]. Guangdong Chemical Industry,2018,45(19):36−39. doi: 10.3969/j.issn.1007-1865.2018.19.016

    KUAI H Y, HUANG R. Optimization of response surface-microwave-assisted extraction of total flavonoids from Calendula officinalis and its efficacy evaluation[J]. Guangdong Chemical Industry, 2018, 45(19): 36-39. doi: 10.3969/j.issn.1007-1865.2018.19.016
    [4]
    邢占芬, 成洪达, 张平平, 等. 金盏花HPLC特征指纹图谱研究[J]. 中药材,2014,37(7):1176−1178. [XING Z F, CHENG H D, ZHANG P P, et al. HPLC fingerprint of Calendula officinalis flower[J]. Journal of Chinese Medicinal Materials,2014,37(7):1176−1178.

    XING Z F, CHENG H D, ZHANG P P, et al. HPLC fingerprint of Calendula officinalis flower[J]. Journal of Chinese Medicinal Materials, 2014, 37(07): 1176-1178.
    [5]
    何凤平, 雷朝云, 范建新, 等. 植物精油提取方法、组成成分及功能特性研究进展[J]. 食品工业科技,2019,40(3):307−312,320. [HE F P, LEI Z Y, FAN J X, et al. Research progess of extraction methods, components and functional characteristics in essential oil[J]. Science and Technology of Food Industry,2019,40(3):307−312,320.

    HE F P, LEI Z Y, FAN J X, et al. Research progess of extraction methods, components and functional characteristics in essential oil[J]. Science and Technology of Food Industry, 2019, 40(3): 307-312, 320.
    [6]
    杨婷, 邓楠, 旷春桃. 香桂精油的微波辅助提取、化学成分和抗菌活性研究[J]. 中国调味品,2020,45(6):54−57. [YANG T, DENG N, KUANG C T. Study on microwave-assisted extraction, chemical constituents and antibacterial activity of Cinnamomum subavenium essential oil[J]. China Condiment,2020,45(6):54−57. doi: 10.3969/j.issn.1000-9973.2020.06.012

    YANG T, DENG N, KUANG C T. Study on microwave-assisted extraction, chemical constituents and antibacterial activity of Cinnamomum subavenium essential oil[J]. China Condiment, 2020, 45(6): 54-57. doi: 10.3969/j.issn.1000-9973.2020.06.012
    [7]
    李晓娇, 杨丽华, 陈玉梅, 等. 三种方法提取的清香木叶精油的抗氧化和抑菌活性研究[J]. 食品与发酵工业,2020,46(16):93−98. [LI X J, YANG L H, CHEN Y M, et al. Antioxidant and antibacterial activity of essential oil extracted from leaves of the Pistacia weinmannifolia by three methods[J]. Food and Fermentation Industries,2020,46(16):93−98.

    LI X J, YANG L H, CHEN Y M, et al. Antioxidant and antibacterial activity of essential oil extracted from leaves of the Pistacia weinmannifolia by three methods[J]. Food and Fermentation Industries, 2020, 46(16): 93-98.
    [8]
    FARHAT A, FABIANO-TIXIER A S, MAATAOUI M E, et al. Microwave steam diffusion for extraction of essential oil from orange peel: Kinetic data, extract's global yield and mechanism[J]. Food Chemistry,2011,125(1):255−261. doi: 10.1016/j.foodchem.2010.07.110
    [9]
    段宾宾, 刘鹏飞, 王文基, 等. 不同提取方法对怀菊花挥发油成分的影响及挥发油在卷烟加香中的应用[J]. 烟草科技,2011(5):48−52. [DUAN B B, LIU P F, WANG W J, et al. Comparative analysis of volatile oil compositions of huaiju chrysanthemum flower by different extraction methods and their application in cigarette flavoring[J]. Tobacco Science & Technology,2011(5):48−52. doi: 10.3969/j.issn.1002-0861.2011.05.011

    DUAN B B, LIU P F, WANG W J, et al. Comparative analysis of volatile oil compositions of huaiju chrysanthemum flower by different extraction methods and their application in cigarette flavoring[J]. Tobacco Science & Technology, 2011(5): 48-52. doi: 10.3969/j.issn.1002-0861.2011.05.011
    [10]
    苏瑾, 潘兆平, 肖媛, 等. 玳玳花精油的成分及其抗氧化活性研究[J]. 食品与机械,2020,36(2):165−170. [SU J, PAN Z P, XIAO Y, et al. Study on the composition and the antioxidant activity of essential oil from flowers of Citrus aurantium L. var. amara Engl[J]. Food & Machinery,2020,36(2):165−170.

    SU J, PAN Z P, XIAO Y, et al. Study on the composition and the antioxidant activity of essential oil from flowers of Citrus aurantium L. var. amara Engl[J]. Food & Machinery, 2020, 36(2): 165-170.
    [11]
    范三红, 秦婉宁, 方楚楚. 油松花粉多酚抗氧化性研究[J]. 食品工业科技,2016,37(14):161−163,186. [FAN S H, QIN W N, FANG C C. Antioxidant activities of polyphenols from Pinus tabulaeformis pollen[J]. Science and Technology of Food Industry,2016,37(14):161−163,186.

    FAN S H, QIN W N, FANG C C. Antioxidant activities of polyphenols from Pinus tabulaeformis pollen[J]. Science and Technology of Food Industry, 2016, 37(14): 161-163, 186.
    [12]
    邢颖, 左佳佳. 生姜不同部位活性成分及抗氧化性的比较[J]. 中国调味品,2020,45(12):48−51. [XING Y, ZUO J J. Comparison of active components and antioxidant activity of different parts of ginger[J]. China Condiment,2020,45(12):48−51. doi: 10.3969/j.issn.1000-9973.2020.12.011

    XING Y, ZUO J J. Comparison of active components and antioxidant activity of different parts of ginger[J]. China Condiment, 2020, 45(12): 48-51. doi: 10.3969/j.issn.1000-9973.2020.12.011
    [13]
    李娜, 乔宏萍, 刘地, 等. 肉桂精油成分分析及其抗氧化性和抑菌活性的研究[J]. 中国粮油学报,2020,35(9):96−102. [LI N, QIAO H P, LIU D, et al. Chemical components and its in vitro antioxidant capacity, antibacterial activities of essential oil from cinnamon bark[J]. Journal of the Chinese Cereals and Oils Association,2020,35(9):96−102.

    LI N, QIAO H P, LIU D et al. Chemical components and Its in vitro antioxidant capacity, antibacterial activities of essential oil from cinnamon bark[J]. Journal of the Chinese Cereals and Oils Association, 2020, 35(9): 96-102.
    [14]
    孟雨东, 董颖, 陈鑫沛, 等. 怀菊花精油提取工艺优化[J]. 食品工业科技,2020,41(24):157−161,167. [MENG Y D, DONG Y, CHEN X P, et al. Optimization of extraction conditions of essential oil from Huai chrysanthemum[J]. Science and Technology of Food Industry,2020,41(24):157−161,167.

    MENG Y D, DONG Y, CHEN X P, et al. Optimization of extraction conditions of essential oil from huai chrysanthemum[J]. Science and Technology of Food Industry, 2020, 41(24): 157-161, 167.
    [15]
    王绍引, 张怡, 郑宝东. 微波辅助水蒸气蒸馏法提取金柑果皮精油及其对桔小实蝇引诱活性的影响[J]. 中国食品学报,2014,14(4):37−44. [WANG S Y, ZHANG Y, ZHENG B D. The extraction process of essential oil from fortunella peel via steam distillation combined with microwave and its influence on the attracted activity of the fruit fly[J]. Journal of Chinese Institute of Food Science and Technology,2014,14(4):37−44.

    WANG S Y, ZHANG Y, ZHENG B D. The extraction process of essential oil from fortunella peel via steam distillation combined with microwave and its influence on the attracted activity of the fruit fly [J]. Journal of Chinese Institute of Food Science and Technology, 2014, 14(4): 37-44.
    [16]
    吴晓菊, 和文娟, 杨清香, 等. 水蒸气蒸馏法提取神香草精油的工艺研究[J]. 食品研究与开发,2016,37(14):39−41. [WU X J, HE W J, YANG Q X, et al. Study on extraction process of hyssopus essential oil by hydro-distillation[J]. Food Research and Development,2016,37(14):39−41. doi: 10.3969/j.issn.1005-6521.2016.14.011

    WU X J, HE W J, YANG Q X, et al. Study on extraction process of hyssopus essential oil by hydro-distillation[J]. Food Research and Development, 2016, 37(14): 39-41. doi: 10.3969/j.issn.1005-6521.2016.14.011
    [17]
    万敏, 姚于飞, 付王威, 等. 黄金茶挥发油提取工艺优化、成分分析及抗氧化研究[J/OL]. 食品工业科技: 1-11[2021-04-02]

    WAN M, YAO Y F, FU W W, et al. Extraction optimization, composition analysis of essential oil from Chimonanthus nitens Oliv and its antioxidant activity[J/OL]. Science and Technology of Food Industry: 1-11[2021-04-02].
    [18]
    樊志国, 陈长锴, 赵凤祥, 等. 胡椒叶精油的提取工艺优化及其GC-MS分析[J]. 现代食品科技,2020,36(6):226−234. [FAN Z G, CHEN C K, ZHAO F X, et al. Optimization and GC-MS analysis of extracting pepper leaves essential oil[J]. Modern Food Science & Technology,2020,36(6):226−234.

    FAN Z G, CHEN C K, ZHAO F X, et al. Optimization and GC-MS analysis of extracting pepper leaves essential oil[J]. Modern Food Science & Technology, 2020, 36(6): 226-234.
    [19]
    杨艳, 吴素玲, 张卫明, 等. 微波辅助水蒸汽蒸馏法和无溶剂微波萃取法提取孜然精油工艺的研究[J]. 食品科学,2009,30(8):42−46. [YANG Y, WU S L, ZHANG W M, et al. Study on microwave-assisted hydrodistillation extraction and solvent-free microwave extraction of essential oil from cumin (Cuminum cyminum L.) seed[J]. Food Science,2009,30(8):42−46. doi: 10.3321/j.issn:1002-6630.2009.08.005

    YANG Y, WU S L, ZHANG W M, et al. Study on microwave-assisted hydrodistillation extraction and solvent-free microwave extraction of essential oil from cumin(Cuminum cyminum L. ) seed[J]. Food Science, 2009, 30(8): 42-46. doi: 10.3321/j.issn:1002-6630.2009.08.005
    [20]
    林洪斌, 曹东, 陈燕, 等. 微波辅助水蒸气法提取柠檬精油工艺研究[J]. 中国酿造,2015,34(3):76−79. [LIN H B, CAO D, CHEN Y, et al. Microwave-assisted steam extraction process of lemon essential oil[J]. China Brewing,2015,34(3):76−79. doi: 10.11882/j.issn.0254-5071.2015.03.017

    LIN H B, CAO D, CHEN Y, et al. Microwave-assisted steam extraction process of lemon essential oil[J]. China Brewing, 2015, 34(3): 76-79. doi: 10.11882/j.issn.0254-5071.2015.03.017
    [21]
    陈培珍, 马春华, 刘俊劭, 等. 桂花精油提取工艺优化及其成分分析[J]. 粮食与油脂, 2016, 29(10): 54-57.

    CHEN P Z, MA C H, LIU J S, et al. Optimization of extraction technology and analysis of components of Osmanthus fragrans essential oil[J]. Cereals & Oils, 2016, 29(10): 54-57.
    [22]
    PAOLINI J, BARBONI T, DESJOBERT J M, et al. Chemical composition, intraspecies variation and seasonal variation in essential oils of Calendula arvensis L.[J]. Biochemical Systematics & Ecology,2010,38(5):865−874.
    [23]
    CHANG S T, CHEN P F, WANG S Y, et al. Antimite activity of essential oils and their constituents from Taiwannia cryptomerioides[J]. Journal of Medical Entomology,2001,28(3):455−457.
    [24]
    黄妙玲, 王冬梅, 梅家齐, 等. 金盏花挥发油和浸泡油化学成分的分析及其在芳香疗法中的应用[C]//第七届中国香料香精学术研讨会论文集. 杭州: 中国香料香精化妆品工业协会, 2008: 6.

    HUANG M L, WANG D M, MEI J Q, et al. Chemical composition of the volatile oil and the immersion oil of Calendula officinalis L. and its application in aromatherapy[C]//Proceedings of the 7th Chinese Academic Symposium on Flavors and Flavors. Hangzhou: China Association of Fragrance Flavor and Cosmetic Industries, 2008: 6.
    [25]
    PETROVIC L, LEPOJEVIC Z, SOVILJ V, et al. Composition of essential oil obtained from tubular, head and ligulate flowers of Calendula officinalis L. by steam distillation of plant material and CO2 extracts[J]. Journal of Essential Oil Research,2010,22(2):143−146. doi: 10.1080/10412905.2010.9700287
    [26]
    李钰莹, 徐洪雨, 马宏, 等. 杂交滇丁香花香释放规律研究[J]. 山西农业大学学报(自然科学版),2020,40(2):8−18. [LI Y Y, XU H Y, MA H, et al. Temporal variation of floral scent emission of a hybrid variety of luculia[J]. Journal of Shanxi Agricultural University (Natural Science Edition),2020,40(2):8−18.

    LI Y Y, XU H Y, MA H, et al. Temporal variation of floral scent emission of a hybrid variety of luculia[J]. Journal of Shanxi Agricultural University(Natural Science Edition) , 2020, 40(2): 8-18.
    [27]
    KHALID K A, SILVA J. Yield, essential oil and pigment content of Calendula officinalis L. flower heads cultivated under salt stress conditions[J]. Scientia Horticulturae,2010,126(2):297−305. doi: 10.1016/j.scienta.2010.07.023
    [28]
    OKOH O O, SADIMENKO A P, ASEKUN O T, et al. The effects of drying on the chemical components of essential oils of Calendula officinalis L.[J]. African Journal of Biotechnology,2008,7(10):1500−1502.
    [29]
    CHEN X, LIANG L, HAN C. Borate suppresses the scavenging activity of gallic acid and plant polyphenol extracts on DPPH radical: A potential interference to DPPH assay[J]. LWT-Food Science and Technology,2020,131(9):1−7.
    [30]
    BAO Y J, REN X P, ZHU Y X, et al. Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models[J]. LWT-Food Science and Technology, 2020(prepublish).
    [31]
    郝文凤, 田玉红, 董菲, 等. 大型罗勒和柚子精油的成分分析及其抗氧化性[J]. 食品工业,2021,42(1):206−211. [HAO W F, TIAN Y H, DONG F, et al. Chemical composition and antioxidant activities of the essential oil from Ocimum basilicum L. var. majus benth. and Citrus maxima[J]. Food Industry,2021,42(1):206−211.

    HAO W F, TIAN Y H, DONG F, et al. Chemical composition and antioxidant activities of the essential oil from Ocimum basilicum L. var. majus benth. and Citrus maxima[J]. Food Industry, 2021, 42(1): 206-211.
    [32]
    章斌, 侯小桢, 秦轶, 等. 柠檬果皮精油主要组分抑菌及抗氧化活性研究[J]. 食品与机械,2017,33(12):138−142. [ZHANG B, HOU X Z, QIN Y, et al. Research on antimicrobial and antioxidant activities of major components of lemon peel essential oil[J]. Food & Machinery,2017,33(12):138−142.

    ZHANG B, HOU X Z, QIN Y, et al. Research on antimicrobial and antioxidant activities of major components of lemon peel essential oil[J]. Food & Machinery, 2017, 33(12): 138-142.
    [33]
    YI F P, SUN J, BAO X L, et al. Influence of molecular distillation on antioxidant and antimicrobial activities of rose essential oils[J]. LWT-Food Science and Technology,2019,102:310−316. doi: 10.1016/j.lwt.2018.12.051
    [34]
    YANG M, LI R, WANG Y, et al. Rapid screening of antioxidant bioactive components in blue ginger (Dichorisandra thyrsiflora) essential oil by GC electronic-nose and radical scavenging mechanisms[J]. Journal of Food Measurement & Characterization,2020,14(4):2343−2351.
  • Cited by

    Periodical cited type(11)

    1. 吕素媛,商冰清,孙璐颜,刘国龙,赵发,梁秀清,吴秋,耿越. 微波辅助萃取油松松针精油的工艺优化及抗氧化活性研究. 食品工业科技. 2025(02): 184-191 . 本站查看
    2. 向晨曦,付文军,张阳阳,孙鹤,赵子旭,焦豫慧. 信阳茶树花精油的成分、抗氧化性及抑菌作用分析. 食品工业. 2024(03): 279-283 .
    3. 卢泳强,周朝曦,张丽丽,俞永婷,娜迪热木·肖克拉提,王新玲,丛媛媛. 苹果果胶的理化特性、抗氧化及降血脂作用研究. 食品与发酵工业. 2024(07): 61-68 .
    4. 陈丹燕,罗雯萃,黎凤玲,李海花,张沛清,刘惠娜,许良政,吕汉清. 基于GC-MS结合ROAV法分析不同柚皮精油挥发性成分及其特征香型物质. 广东化工. 2024(13): 130-133+137 .
    5. 王祎赫,夏燕莉,张欣,杨航,梅国富,余波,易建明,薛慧玲. 佛手果皮精油的提取工艺优化及其成分与抗氧化活性分析. 食品工业科技. 2023(03): 230-239 . 本站查看
    6. 段雪娟,张潼,曾洁滢,李晓拉,陈桂涛,程梓轩,韩雅莉,吴克刚. 植物精油的熏蒸抗菌活性及其机理研究. 食品工业科技. 2023(09): 135-145 . 本站查看
    7. 郑璇杏,佘溢彬,蔡杏粧,王彦瑶,刘燕妮. 浅谈国内儿童化妆品中的常见植物提取物及其质量管控. 山东化工. 2023(04): 151-153 .
    8. 司喜艳,王香玉,皇甫新燕,王琦,赵仁勇. 油茶籽饼中茶皂苷的超声-微波辅助法提取工艺优化. 中国油脂. 2023(07): 130-136 .
    9. 宗宪春,石芮,吴海悦,张雨馨,习秋香. 金盏花提取物的生物学功能及其在动物生产中的应用研究进展. 饲料研究. 2023(18): 183-187 .
    10. 丁岗芯,尹金芳,崔恩浩,邹维,石峰,赵建松,熊华斌,杨志,高云涛. 基于原位反应性顶空系统对金花清感颗粒挥发油抗氧化活性研究. 中草药. 2022(13): 3972-3979 .
    11. 郑雨欣,叶心慧,廖明江,叶智贤,潘育方. 复方山茶花精华油的制备及护肤功效. 广东化工. 2022(15): 40-42 .

    Other cited types(7)

Catalog

    Article Metrics

    Article views (490) PDF downloads (46) Cited by(18)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return