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  • Title: Extraction of essential oil from methyl cinnamate basil (Ocimum canum Sims) with high yield in a short time using enzyme pretreatment.
    Author: Morsy NFS, Hammad KSM.
    Journal: J Food Sci Technol; 2021 Jul; 58(7):2599-2605. PubMed ID: 34194095.
    Abstract:
    This research was carried out to evaluate the effect of viscozyme pre-treatment followed by hydrodistillation (E-HD) on extraction yield, extraction time and quality of methyl cinnamate basil (O. canum) oil. The viscozyme, as a multienzyme acting on cell wall, was used at different concentrations (0.5% and 1%, v/w) for 30, 60 and 90 min at 50 °C and pH 5 before hydrodistillation (HD). Oxygenated monoterpenes/monoterpene hydrocarbons ratio was used as a quality index for the obtained essential oil. Enzymatic pretreatment at 1% enzyme concentration for 90 min followed by HD increased yield of essential oil by 44.5% with high quality index and decreased HD time from 180 to 30 min. Thirty-nine volatile compounds, comprising > 99% of the essential oil were identified and quantified by Gas Chromatography Mass Spectrum (GC-MS). The major components of essential oil were (E)-methyl cinnamate, camphor, trans-β-caryophyllene and 1,8-cineole. Results confirm the effectiveness of the enzyme pretreatment, which enhance extraction of O. canum essential oil in a short time, with a high quality.
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