استخلاص الزيوت العطرية من الزعتر Thymus vulgaris و الينسون النجمي Illicumverum و قياس فعاليتها المضادة للأكسدة و تشخيص المركبات الفعالة فيها بتقنية GC-MS

Abstract EN

In this study, essential oils were extracted from Thyme and Star aniseusing Clevenger method.

Oil yield extracted were 2.4% and 4.5% respectively.

The physical propertiesof extracted oils have been studied.

Refractive index values for essential oils were 1.4952 and 1.5584 respectively.

Colors of extracted essential oils were yellow gold and pale yellow respectively, and the taste of Thymeoil was hot burning and the taste of Star aniseoil was sweet,as essential oils were dissolved into alcohol and did not dissolve in water.

The Active chemical compounds of the essential oils were characterized using GC-MS.

Thyme oil contains 29 compounds, and the most important compound was Thymol 54.87%.

Star aniseoil contains 19 compounds, and the most important compound was Anethol 88.19%.

Antioxidant activity has been measured for different concentrations of the essential oils(Thyme& Star anise).

The results showed that antioxidant activity of linoleic acid of essential oils was increased with increasing concentration of essential oil, the where concentration of 100% gave higher value of antioxidant activity of oils extracted 91.17% and 83.54% respectively.

The essential oils were added to beef meatballs at (0.1, 0.5, 1)% which were stored at 4C for 15 days.

The peroxide values decreased as concentration of the essential oil was increased in meatballs.