A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (<i>Trachyspermum ammi</i> L.) Essential Oil Obtained by Microwave-Assisted Extraction
Ajowan (<i>Trachyspermum ammi</i> L.) is a spice traditionally used in Middle Eastern medicine and contains a valuable essential oil (EO) exploited in different fields, such as pharmaceutics, agrochemicals and food additives. This EO is mostly characterized by the thymol to which most of...
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MDPI AG
2021-08-01
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| Online Access: | https://www.mdpi.com/1424-8247/14/8/816 |
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| author | Eugenia Mazzara Serena Scortichini Dennis Fiorini Filippo Maggi Riccardo Petrelli Loredana Cappellacci Giuseppe Morgese Mohammad Reza Morshedloo Giovanni Filippo Palmieri Marco Cespi |
| author_facet | Eugenia Mazzara Serena Scortichini Dennis Fiorini Filippo Maggi Riccardo Petrelli Loredana Cappellacci Giuseppe Morgese Mohammad Reza Morshedloo Giovanni Filippo Palmieri Marco Cespi |
| author_sort | Eugenia Mazzara |
| collection | DOAJ |
| description | Ajowan (<i>Trachyspermum ammi</i> L.) is a spice traditionally used in Middle Eastern medicine and contains a valuable essential oil (EO) exploited in different fields, such as pharmaceutics, agrochemicals and food additives. This EO is mostly characterized by the thymol to which most of its biological properties are related. Given the economic value of ajowan and its increasing demand across the globe, the extraction method used for its EO is of paramount importance in terms of quality and quantity of the final product. In the present study, we used the design of experiment (DoE) approach to study and optimize the extraction of the ajowan EO using the microwave-assisted extraction (MAE), a novel extraction technique with high efficiency, low energy consumption, short process length and low environmental impact. A two-step DoE (screening followed by surface response methodology) was used to reduce the number of experiments and to improve the cost/benefit ratio. Reliable mathematical models, relating the more relevant EO features with the extraction conditions, were obtained and used to identify the best experimental conditions able to maximize the yield and thymol concentration. The optimized MAE procedure assures an EO with a higher yield and thymol amount compared with the standard hydrodistillation procedure. |
| first_indexed | 2024-03-10T08:29:46Z |
| format | Article |
| id | doaj.art-eff8ccba6c424060ba89d6d8f81c8a1c |
| institution | Directory Open Access Journal |
| issn | 1424-8247 |
| language | English |
| last_indexed | 2024-03-10T08:29:46Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Pharmaceuticals |
| spelling | doaj.art-eff8ccba6c424060ba89d6d8f81c8a1c2023-11-22T09:12:16ZengMDPI AGPharmaceuticals1424-82472021-08-0114881610.3390/ph14080816A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (<i>Trachyspermum ammi</i> L.) Essential Oil Obtained by Microwave-Assisted ExtractionEugenia Mazzara0Serena Scortichini1Dennis Fiorini2Filippo Maggi3Riccardo Petrelli4Loredana Cappellacci5Giuseppe Morgese6Mohammad Reza Morshedloo7Giovanni Filippo Palmieri8Marco Cespi9School of Pharmacy, University of Camerino, 62032 Camerino, ItalySchool of Science and Technology, University of Camerino, 62032 Camerino, ItalySchool of Science and Technology, University of Camerino, 62032 Camerino, ItalySchool of Pharmacy, University of Camerino, 62032 Camerino, ItalySchool of Pharmacy, University of Camerino, 62032 Camerino, ItalySchool of Pharmacy, University of Camerino, 62032 Camerino, ItalySchool of Pharmacy, University of Camerino, 62032 Camerino, ItalyDepartment of Horticultural Science, Faculty of Agriculture, University of Maragheh, Maragheh 83111-55181, IranSchool of Pharmacy, University of Camerino, 62032 Camerino, ItalySchool of Pharmacy, University of Camerino, 62032 Camerino, ItalyAjowan (<i>Trachyspermum ammi</i> L.) is a spice traditionally used in Middle Eastern medicine and contains a valuable essential oil (EO) exploited in different fields, such as pharmaceutics, agrochemicals and food additives. This EO is mostly characterized by the thymol to which most of its biological properties are related. Given the economic value of ajowan and its increasing demand across the globe, the extraction method used for its EO is of paramount importance in terms of quality and quantity of the final product. In the present study, we used the design of experiment (DoE) approach to study and optimize the extraction of the ajowan EO using the microwave-assisted extraction (MAE), a novel extraction technique with high efficiency, low energy consumption, short process length and low environmental impact. A two-step DoE (screening followed by surface response methodology) was used to reduce the number of experiments and to improve the cost/benefit ratio. Reliable mathematical models, relating the more relevant EO features with the extraction conditions, were obtained and used to identify the best experimental conditions able to maximize the yield and thymol concentration. The optimized MAE procedure assures an EO with a higher yield and thymol amount compared with the standard hydrodistillation procedure.https://www.mdpi.com/1424-8247/14/8/816<i>Trachyspermum ammi</i>essential oilthymolmicrowave-assisted extractionfractional factorial designcentral composite design |
| spellingShingle | Eugenia Mazzara Serena Scortichini Dennis Fiorini Filippo Maggi Riccardo Petrelli Loredana Cappellacci Giuseppe Morgese Mohammad Reza Morshedloo Giovanni Filippo Palmieri Marco Cespi A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (<i>Trachyspermum ammi</i> L.) Essential Oil Obtained by Microwave-Assisted Extraction Pharmaceuticals <i>Trachyspermum ammi</i> essential oil thymol microwave-assisted extraction fractional factorial design central composite design |
| title | A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (<i>Trachyspermum ammi</i> L.) Essential Oil Obtained by Microwave-Assisted Extraction |
| title_full | A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (<i>Trachyspermum ammi</i> L.) Essential Oil Obtained by Microwave-Assisted Extraction |
| title_fullStr | A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (<i>Trachyspermum ammi</i> L.) Essential Oil Obtained by Microwave-Assisted Extraction |
| title_full_unstemmed | A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (<i>Trachyspermum ammi</i> L.) Essential Oil Obtained by Microwave-Assisted Extraction |
| title_short | A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (<i>Trachyspermum ammi</i> L.) Essential Oil Obtained by Microwave-Assisted Extraction |
| title_sort | design of experiment doe approach to model the yield and chemical composition of ajowan i trachyspermum ammi i l essential oil obtained by microwave assisted extraction |
| topic | <i>Trachyspermum ammi</i> essential oil thymol microwave-assisted extraction fractional factorial design central composite design |
| url | https://www.mdpi.com/1424-8247/14/8/816 |
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