Essential Oil Variability and Biological Activities of Tetraclinis articulata (Vahl) Mast. Wood According to the Extraction Time

• Published in: Chemistry & biodiversity Vol. 13; no. 12; pp. 1691 - 1706
• Main Authors: Djouahri, Abderrahmane, Saka, Boualem, Boudarene, Lynda, Baaliouamer, Aoumeur
• Format: Journal Article
• Language: English
• Published: Switzerland Blackwell Publishing Ltd 01.12.2016; Wiley Subscription Services, Inc
• Subjects: Anti-Inflammatory Agents - chemistry; Anti-Inflammatory Agents - isolation & purification; Anti-Inflammatory Agents - pharmacology; Antioxidants; Antioxidants - chemistry; Antioxidants - isolation & purification; Antioxidants - pharmacology; Articulata; Biological activities; Camphene; Carvacrol; Chemical composition; Cupressaceae - chemistry; Dose-Response Relationship, Drug; Enzyme Inhibitors - chemistry; Enzyme Inhibitors - isolation & purification; Enzyme Inhibitors - pharmacology; Essential oils; Extraction processes; Extraction technique; Extraction time; Gas chromatography; Inflammation; Kinetic study; Kinetics; Linalool; Lipoxygenases - metabolism; Mass spectrometry; Mass spectroscopy; Oils & fats; Oils, Volatile - chemistry; Oils, Volatile - isolation & purification; Oils, Volatile - pharmacology; Organic chemistry; Structure-Activity Relationship; Tetraclinis articulata; Tetraclinis articulata (Vahl) Mast; Time Factors; Variability; Wood; Xanthine Oxidase - antagonists & inhibitors; Xanthine Oxidase - metabolism; Kinetic study; Tetraclinis articulata (Vahl) Mast; Chemical composition; Biological activities; Extraction time; Extraction technique
• ISSN: 1612-1872; 1612-1880
• DOI: 10.1002/cbdv.201600124

In the present work, the hydrodistillation (HD) and microwave‐assisted hydrodistillation (MAHD) kinetics of essential oil (EO) extracted from Tetraclinis articulata (Vahl) Mast. wood was conducted, in order to assess the impact of extraction time and technique on chemical composition and biological activities. Gas chromatography (GC) and GC/mass spectrometry analyses showed significant differences between the extracted EOs, where each family class or component presents a specific kinetic according to extraction time, technique and especially for the major components: camphene, linalool, cedrol, carvacrol and α‐acorenol. Furthermore, our findings showed a high variability for both antioxidant and anti‐inflammatory activities, where each activity has a specific effect according to extraction time and technique. The highlighted variability reflects the high impact of extraction time and technique on chemical composition and biological activities, which led to conclude that we should select EOs to be investigated carefully depending on extraction time and technique, in order to isolate the bioactive components or to have the best quality of EO in terms of biological activities and preventive effects in food.