Isolation of essential oil from Lavandula angustifolia by using ultrasonic-microwave assisted method preceded by enzymolysis treatment, and assessment of its biological activities

This research study aimed to optimize innovative conditions for enhancing yield and quality of essential oil isolated from Lavandula angustifolia
(La) based on rapid and innovative techniques. Ultrasonic-microwave
assisted preceded by enzymolysis treatment was used to isolate essential
oil (EO) of La. Response Surface Methodology was employed for the same
purpose. The yield % of La essential oil (La.EO) obtained from combined
enzymes treatment (cellulase and hemicellulase) was higher than that
obtained by a single enzyme treatment. Chemical composition analysis of
La.EO isolated was carried out using GC-MS. Morphological structure of
La tissues was observed using SEM. The anti-free radical activity was
assayed using DPPH and ABTS+ methods The isolation conditions consisted of the concentration of enzymes (12.5 mg) with a range of (5–20 mg), sonication time (52.5 min) with a range of (15–90 min)
and microwave power (275W) with a range of (500–50W). The uses of
coupling ultrasonic-microwave could be lead to forming of the acoustic
cavitation and rupture of plant tissue. This facilitates the flow of
liquid phase into the glandular trichomes in plant cells and enhances
the absorption from the matrix of plant. Thus, enhances the efficiency
of essential oil isolation from aromatic plant based on cavitation
phenomenon. The results of the current work found that La.EO which
isolated by using ultrasonic-microwave techniques under optimal
conditions could be used as food additives in food industries to prevent
the oxidation and bacterial spoilage.