Essential oil of Minthostachys mollis: extraction and chemical composition of fresh and stored samples

Authors

  • Walter F Quezada Moreno Escuela Superior Politécnica de Chimborazo. ESPOCH. Riobamb
  • Walter D Quezada Torres Universidad Central Marta Abreu de las Villas. Santa Clara
  • Ana Ana Universidad Técnica de Cotopaxi, Latacunga
  • Gabriela Ariasc Universidad Técnica de Cotopaxi, Latacunga
  • Edwin Cevallosc Universidad Técnica de Cotopaxi, Latacunga
  • Zoila Zambranoc Universidad Técnica de Cotopaxi, Latacunga
  • Hannibal Britoa Escuela Superior Politécnica de Chimborazo. ESPOCH. Riobamba-Ecuador
  • Karina Salazara Escuela Superior Politécnica de Chimborazo. ESPOCH. Riobamba-Ecuador

DOI:

https://doi.org/10.48347/IMIST.PRSM/ajmap-v5i1.15684

Keywords:

Mintostachys mollis, extraction, yield, composition, volatile fraction

Abstract

The objective of this research work was to determine the amount of essential oil obtained from the plant species Mintostachys mollis, using the method of extraction of water-steam distillation by the cohobation process and the comparison of the chemical composition of the fresh and stored samples of the plant. Two factors were experimentally taken into account for the extraction: humidity of the material and time measured in three levels, according to the response variable, which is referred to the volume of extracted oil. The characterization was carried out by gas chromatography/ mass spectrometer. The extraction process showed that the highest yields of essential oil were obtained under the humidity factor at medium levels and not at low or high levels. The analysis of the volatile fraction of the extracted fresh sample showed a content of 42 compounds in its composition, among them the carvacryl acetate, trans-caryophillene and germacrene D; while, the results of the stored sample essential oil showed a composition 24 compounds highlighting the presence of trans-Caryophyllene and sabinene. These results are interesting for research and are potentially useful in the food and pharmacology industry.

   

Author Biographies

Walter F Quezada Moreno, Escuela Superior Politécnica de Chimborazo. ESPOCH. Riobamb

Departamento Investigaciones

Walter D Quezada Torres, Universidad Central Marta Abreu de las Villas. Santa Clara

Ingeniería Industrial /

Ana Ana, Universidad Técnica de Cotopaxi, Latacunga


Ingeniería en Ciencias Agropecuarias 

Gabriela Ariasc, Universidad Técnica de Cotopaxi, Latacunga

Ingeniería en Ciencias Agropecuarias

Edwin Cevallosc, Universidad Técnica de Cotopaxi, Latacunga

Ingeniería en Ciencias Agropecuarias

Zoila Zambranoc, Universidad Técnica de Cotopaxi, Latacunga

Ingeniería en Ciencias Agropecuarias

Hannibal Britoa, Escuela Superior Politécnica de Chimborazo. ESPOCH. Riobamba-Ecuador

Departamento Investigaciones

Karina Salazara, Escuela Superior Politécnica de Chimborazo. ESPOCH. Riobamba-Ecuador

Departamento Investigaciones

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Published

18-03-2019

Issue

Section

Research Articles