=Paper=
{{Paper
|id=Vol-2030/HAICTA_2017_paper88
|storemode=property
|title=Effect of Ozonation on the Essential Oil Composition of Dried Aromatic Plants
|pdfUrl=https://ceur-ws.org/Vol-2030/HAICTA_2017_paper88.pdf
|volume=Vol-2030
|authors=Martha Kazi,Paschalina Chatzopoulou,Christos Lykas
|dblpUrl=https://dblp.org/rec/conf/haicta/KaziCL17
}}
==Effect of Ozonation on the Essential Oil Composition of Dried Aromatic Plants==
https://ceur-ws.org/Vol-2030/HAICTA_2017_paper88.pdf
Effect of Ozonation on the Essential Oil Composition of
Dried Aromatic Plants
Martha Kazi1, Paschalina S. Chatzopoulou2, Lykas Christos1
1
Department of Agriculture Crop Production and Rural Environment, School of Agricultural
Sciences, University of Thessaly, Volos, Greece, e-mail: chlikas@uth.gr
2
Hellenic Agricultural Organization-Demeter, Plant Breeding and Genetic Resources Institute,
Thessaloniki, Greece, e-mail: chatzopoulou@ipgrb.gr
Abstract. Ozonation as an alternative method for the disinfection of dried herb
material shows promising results concerning the microbial load reduction.
However, there is not enough data about the effect of the method on the
essential oil quality. The aim of this study was to investigate the effect of
ozone on the essential oil content and composition of dried oregano, thyme and
lemon verbena. Quantitative and qualitative essential oil measurements were
performed before and after ozonation. The results showed that in cases of
oregano and lemon verbena, no statistically significant difference was
observed either in total essential oil content or on any of their compound
concentration. However ozonation may affect the concentration of some
components since in the case of thyme the concentration of 8 compounds
decreased.
Keywords: oregano, thyme, lemon verbena, volatile components
1 Introduction
Aromatic plants and essential oils are widely used by food, cosmetic and
pharmaceutical industry due to their organoleptic characteristics and effective
bioactive compounds (Arraiza Bermudez-Cañete et al., 2010). Pre- and post- harvest
conditions may affect the quality of the dried aromatic plants and therefore their
market value (Tanko et al., 2005). According to European Spice Association (2013),
among other indicators of quality, the microbial load, the color and the composition
and concentration of aromatic plants essential oil play an important role.
Ozone application seems to be the most promising technique since it leaves no
residues and it is environmental friendly, in comparison to other methods developed
for the microbial load reduction of aromatic plants (Brodowska et al., 2014; Torlak et
al., 2013; Rice, 2002). However, ozone as a highly oxidizing agent (Greene et al.,
2012) could possibly cause the deterioration of the essential oil of dried herbs when
used for a long time period and/or in high concentrations. This work aims to the
investigation of the effect of ozone application on the essential oil content and
composition of three dried aromatic plants.
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2 Materials & Methods
2.1 Dried Plant Material
Εfficient amount of dried plant material, namely oregano (Origanum vulgare ssp.
hirtum), thyme (Thymus vulgaris) and lemon verbena (Aloysia triphylla syn. Lippia
citriodora) was provided by local producers of Magnesia (Thessaly, Greece). The
plant material was harvested during spring and summer of 2015, dried naturally
under shade and was stored under ambient conditions until the experiments
implementation.
2.2 Ozone Treatment
The ozonation device used for the dried plant material disinfection, consisted of the
oxygen tank, the ozone generator and the airtight chamber. Inside the chamber a
sensor was placed in order to measure the O3 concentration. To avoid the
accumulation of O3 above the treated plant material, a fan was placed in the upper
side of the chamber. Three samples of 100 g from each plant species were placed
inside 1 mm mesh sieves (27 cm diameter). Sieves were placed inside the chamber
and ozone was produced by providing dry oxygen to the ozone generator. The ozone
concentration was adjusted to 4 ppm for a time period of 30 and 60 min. These
values were set in accordance to Torlak et al. (2013), who stated that ozonation with
less than 3 ppm O3 (even for 90 min period) was ineffective for sufficient microbial
reduction, whereas a higher concentration of 5 ppm O3 for 120 min was effective but
color degradation was observed.
2.3 Essential Oils Extraction
The essential oils of the above mentioned plant material, were extracted by water-
steam distillation using Clevenger type apparatus. The distillation time and
respectively the amount of plant material for each species are shown in Table 1. The
volume of the essential oil yield was measured, and stored at 4˚C after the addition of
the proper quantity of anhydrous Na2SO4.
Table 1. Weight of plant material samples and distillation time.
Plant Species Weight (g) Distillation Time (min)
Origanum vulgare ssp. hirtum 20 50
Thymus vulgaris 40 60
Aloysia triphylla 50 100
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2.4 Gas chromatography/mass spectrometry (GC-MS) analysis
The essential oils were analyzed by GC-MS on a fused silica DB-5 column, using a
Gas Chromatograph 17A Ver. 3 interfaced with a mass spectrometer Shimadzu QP-
5050A supported by the GC/MS Solution Ver1.21 software, using the method
described previously (Sarrou et al., 2013). The identification of the compounds was
based on comparison of their retention indices (RI) relative to n-alkanes (C7-C22),
with corresponding literature data and by matching their spectra with those of MS
libraries.
2.5 Statistical Analysis
The data were statistically analyzed by analysis of variance (ANOVA) using
Statgraphics Centurion XVI. Duncan’s multiple range test was used at a significance
level of 0.05.
3 Results and Discussion
Essential oil content of each plant material was measured before and after O3
treatment. Ozonation for 30 min, was an adequate period to reduce the microbial load
of oregano samples, whereas a period of 60 min was needed for lemon verbena and
thyme samples. Distillation was performed only to the samples where the ozonation
was effective in microbial load reduction. The essential oil content of the above
mentioned aromatic plants was within range according to Goliaris et al. (2002),
Kokkini (1997), Marzec et al. (2010) and Kizil et al. (2016). As shown in Table 2,
the essential oil content of oregano and lemon verbena before and after treatment did
not show a statistically significant difference. However the content of thyme essential
oil was increased. This may be attributed to the reduction of the water content of the
samples during ozonation, since the relative humidity inside the chamber was
increased. This probably indicates that an amount of water was removed from the
plant material to chambers atmosphere (Table 3). Accordingly, 40g of thyme plant
material taken during sampling after the treatment possibly had lower water content
and therefore higher content in essential oil. Consequently, ozonation does not seem
to affect negatively the total essential oil yield of the treated plant material when
applied under the above mentioned conditions. In order to verify this assumption,
water content measurements of the samples must also be taken before and after O3
treatment.
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Table 2. Essential oil content before and after ozonation.
Essential oil content (% dry weight)
Plant Species
0 min 30 min 60 min
Origanum vulgare ssp. hirtum 3.30±0.13 3.30±0.18 -
Thymus vulgaris 0.92±0.04a - 1.35±0.02a
Aloysia triphylla 0.61±0.03 - 0.66±0.02
The results obtained were expressed as Mean ± SD, n = 3.
Mean values followed by the same letters at the same row denote statistically significant difference at a
probability of P < 0.05.
Table 3. Temperature (T, ˚C) and relative humidity (RH, %) in the chamber during ozonation.
Ozonation Conditions
Plant Species 0 min 30 min 60 min
T RH T RH T RH
Origanum vulgare
33.0 36.0 37.2 27.0 - -
ssp. hirtum
Thymus vulgaris 35.1 28.6 36.5 32.6 37.0 29.8
Aloysia triphylla 31.2 36.3 34.7 32.5 35.4 30.7
The results concerning essential oil composition revealed that ozonation of dried
lemon verbena material did not affect its essential oil chemical composition (Table
4). The major constituents were β-citral ranged from 25.91 to 26.73%, α-citral ranged
from 18.55 to 19.22% , limonene ranged from 12.29 to 13.31% and 1,8 cineol
ranged from 8.32 to 8.07%, before and after the application respectively. However,
no statistically significant differences were observed between the above mentioned
values before and after treatment. Citral a and citral b contributed more than 40% of
the total essential oil content which is in agreement with Vogel et al. (1999) results.
As stated by Kizil et al. (2016), different essential oil composition, is probably due to
the different geographical and ecological factors effect. Growth stage and cultivation
methods may also affect the essential oil composition (Argyropoulou et al., 2007).
Moreover, the statistical analysis of the concentration of the total identified
compounds (12) of Aloysia triphylla essential oil, did not indicate any significant
difference.
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Table 4. Essential oil composition of Aloysia triphylla before and after ozone treatment
Concentration (%)
No Compounds
0 min 60 min
1 sabinene 1.41±0.21 1.36±0.10
2 6-methyl-5-hepten-2-one 1.54±0.32 1.02±0.08
3 limonene 12.29±0.64 13.31±0.70
4 1,8-cineol 8.32±0.78 8.07±0.69
5 linalool 0.67±0.05 0.61±0.04
6 α-terpineol 1.40±0.06 1.29±0.05
7 α-citral 18.55±0.42 19.22±0.74
8 β-citral 25.91±0.57 26.73±0.80
9 β-caryophyllene 1.55±0.29 1.68±0.14
10 ar-curcumene 5.08±0.77 5.24±0.90
11 spathulenol 3.43±0.48 3.73±0.55
12 caryophyllene oxide 4.89±0.61 5.06±0.79
The results obtained were expressed as Mean ± SD, n = 3.
As shown on Table 5, the main components of thyme essential oil where p-
cymene ranged from 31.97 to 32.01%, thymol ranged from 30.65 to 31.5%, carvacrol
ranged from 13.11 to 14.5% and γ-terpinene 6.05%. These components contributed
more than 80% of the total essential oil content. However, the concentration of none
of these components showed significant difference after the ozonation. The
composition of thyme’s essential oil presented in this work was in accordance to that
referred by Raal et al. (2005). Consequently, this essential oil could be classified as
thymol chemotype and specifically to the subgroup p-cymene> thymol> γ-terpinene
(Marzec et al. 2010). Nevertheless, statistical analysis of the rest of the components
concentration showed that 8 compounds out of 23 in total, decreased significantly.
This decrease can be attributed to the high ozone oxidation efficiency. As stated by
Brodowska et al. (2015) high ozone doses among with long treatment time, resulted
in 50% reduction of α-pinene compared to control samples of berries. Same as α-
pinene, all of the compounds of thyme that where reduced (1,8-cineol, cis-sabnene
hydrate, linalool, borneol, thymol methyl ether, carvacrol methyl ether, β-
caryophyllene and γ-cadinene) contain 3 or more -CH3 groups that could be alkylated
after long contact with ozone. Also, linalool, β-caryophyllene and γ-cadinene
contain 2 or more double bonds, which can be broken. In addition borneol, which is
secondary alcohol, can be easily oxidated to the ketone camphor. Despite that these 8
components were identified at low concentration, there is not scientific indication
that this can affect the quality of the essential oil.
Verbena also contained at some percentages 1,8-cineol, linalool and β-caryophyllene
while oregano contained cis-sabinene hydrate, linalool, carvacrol methyl ether and β-
caryophyllene. In contrast to thyme samples, no reduction was observed for these
compounds. This might be attributed to the low ozonation time of oregano samples
and to the differences of the plant material (leaf surface and size) among verbena and
thyme samples that were treated for the same time.
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As a consequence, more studies need to be conducted in order to identify the
appropriate O3 concentration and ozonation period so that the high quality of the
essential oil can be maintained.
Table 5. Composition of essential oil of Thymus vulgaris before and after ozone treatment
Concentration (%)
No Compounds
0 min 60 min
1 α-pinene 0.46±0.27 0.85±0.00
2 camphene 0.40±0.20 0.68±0.00
3 β-pinene 0.44±0.04 0.28±0.12
4 β-myrcene 0.63±0.26 0.81±0.01
5 α-terpinene 1.02±0.29 1.20±0.01
6 p-cymene 31.97±0.90 32.01±0.37
7 β-phellandrene 0.52±0.12 0.60±0.01
8 1,8-cineol 0.85±0.04 a 0.76±0.02 a
9 γ-terpinene 6.05±0.67 6.05±0.16
10 cis-sabinene hydrate 1.19±0.07 b 0.92±0.48 b
11 linalool 2.24±0.01 c 1.92±0.08 c
12 camphor 0.39±0.02 0.34±0.01
13 borneol 1.31±0.03 d 1.18±0.05 d
14 terpinen-4-ol 0.56±0.00 0.55±0.03
15 thymol methyl ether 0.31±0.02 e 0.24±0.00 e
16 carvacrol methyl ether 0.83±0.04 f 0.65±0.02 f
17 thymol 30.65±1.32 31.50±0.60
18 carvacrol 13.11±0.90 14.15±0.24
19 β-caryophyllene 3.39±0.38 g 2.44±0.09 g
20 β-bisabolene 0.36±0.08 0.25±0.00
21 δ-cadinene 0.39±0.14 0.24±0.02
22 γ-cadinene 0.25±0.10 h 0.00 h
23 caryophyllene oxide 0.53±0.21 0.38±0.01
The results obtained were expressed as Mean ± SD, n = 3.
Mean values followed by the same letters at the same row denote statistically significant difference at a
probability of P < 0.05.
Essential oil analysis of oregano (Table 6), showed a typical composition of
carvacrol chemotype oregano, as referred by Vokou et al. (1993). The main
constituents before and after the ozone treatment were two isomeric phenols namely
carvacrol ranged from 63.26 to 64.55% and thymol ranged from 5.06 to 4.58%, and
their precursors namely p-cymene ranged from 13.11 to 11.9% and γ-terpinene
ranged from 8.15 to 8.37%. These components contributed more than 80% of the
total essential oil content. The statistical analysis did not point out any difference
among the constituents before and after treatment. These results show that probably
ozone treatment did not affect the chemical composition of oregano’s essential oil.
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Table 6. Composition of essential oil of Origanum vulgare ssp. hirtum before and after ozone
treatment
Concentration (%)
No Compounds
0 min 30 min
1 α-thujene 0.40±0.19 0.37±0.26
2 α-pinene 0.61±0.30 0.53±0.37
3 camphene 0.14±0.10 0.14±0.10
4 β-pinene 0.10±0.07 0.09±0.07
5 1-octen-3-ol 0.33±0.05 0.33±0.03
6 3-octanone 0.13±0.01 0.13±0.01
7 β-myrcene 1.45±0.53 1.30±0.68
8 α-phellandrene 0.19±0.06 0.15±0.10
9 α-terpinene 1.49±0.42 1.34±0.56
10 p-cymene 13.11±0.13 11.90±0.38
11 β-phellandrene 0.48±0.13 0.42±0.16
12 γ-terpinene 8.15±0.08 8.37±0.09
13 cis-sabinene hydrate 0.32±0.04 0.34±0.01
14 borneol 0.29±0.05 0.26±0.02
15 terpinen-4-ol 0.34±0.03 0.32±0.03
16 carvacrol methyl ether 0.29±0.01 0.29±0.02
17 thymol 5.06±0.48 4.58±0.40
18 carvacrol 63.26±0.03 64.55±1.04
19 β-caryophyllene 1.73±0.26 1.75±0.22
20 α-humulene 0.32±0.25 0.17±0.03
21 β-bisabolene 0.62±0.05 0.69±0.13
The results obtained were expressed as Mean ± SD, n = 3.
4 Conclusions
The results of the present study revealed that O3 application for the disinfection of
oregano and lemon verbena dried plant material did not reduce the essential oil
amount and the concentration of the main constituents. In contrast, ozonation may
affect the amount of some components, since in the case of thyme the concentration
of 8 compounds was reduced. However, there is not enough scientific evidence that
this reduction can affect the essential oil quality. More studies need to be conducted
in order to identify the appropriate O3 concentration and ozonation period in order to
maintain the high quality of the essential oil.
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