Phytochemical Analysis and Physicochemical Properties of Essential Oil Extracted
from Pogostemon cablin (Blanco) Benth. Leaves
Hoang Le Son1*, Nguyen Thi Ngoc Lien1, Trinh Thi Phi Ly2, Tran Van Minh1
1International University, Vietnam National University, Ho Chi Minh City
2Research Institute for Biotechnology and Environment, Nong Lam University, Ho Chi Minh City
author: hlson@hcmiu.edu.vn
(Received July 16th, 2013)
Summary
Water-steam distillation (WSD) and ultrasound-assisted extraction (UAE) have been employed for the extraction of essential oil from leaves ofPogostemon cablin (Blanco) Benth (patchouli). The patchouli essential oil was subjected to the phytochemical analysis and physicochemical properties. The yield of essential oil extracted by WSD (3.31 ± 0.18 %) was higher than that by UAE (1.97 ± 0.39%). Up to 46 components were found in patchouli essential oil. However, the main components that determine the characteristics of essential oil were patchoulol (41.96 % by UAE compared to 30.34 % by WSD) andα-guaiene (13.48 % by UAE compared to 9.73 % by WSD). Physicochemical properties of patchouli essential oil have been compared between two methods, and the results showed that the similar values were density and refractive index whereas other indexes produced by WSD were higher than those by UAE.
Keywords: Essential oil, Patchouli, Physicochemical, Steam distillation, Ultrasound.
1. Introduction
Patchouli essential oil is obtained from the leaves of Pogostemon cablin (Blanco) Benth. (patchouli), a plant belonging to the Lamiaceae family. It has woody balsamic odor which gives strong and persistent scent. Today, patchouli essential oil is mainly used in perfumes as one of the important natural essential oils used to give a base, lasting character and fixative ability to a fragrance. Patchouli essential oil has been found to have effects on relaxing, digestive system, respiratory, nervous system, spleen and stomach. Besides, it is not irritating and nontoxic. It is also the substance approved for human nutrition on the FDA (Food and Drug Administration) standard, in section 172.510, as a natural additive for food flavoring (Federal Regulations Code, 2002).
Over 24 different sesquiterpenes are found in patchouli essential oil, in which the primary constituent is patchoulol (patchouli alcohol) responsible for the typical patchouli odor. Other sesquiterpene hydrocarbons such as patchoulenes, guaiene, seychellene also characterize the aroma of patchouli essential oil. Patchouli has antimicrobial properties. Pattnaik [1] reported that patchouli essential oil could inhibit 21 over 22 bacteria and all of the fungi. In another study conducted by Friedman [2] showed that patchouli essential oil was found to be effective against various bacteria such as E.coli O157:H7, Listeria monocytogenes, Campylobacter jejuni and Salmonella enteric.
Extraction of patchouli essential oil has been taken into consideration for the new methods in recent years. The fact shows that no method has been proven to be the most efficient way to extract the essential oil from patchouli. Conventional steam-water distillation (WSD) seems to be the most popular method to extract patchouli essential oil; however, it requires the high temperature which can cause thermal degradation of many compounds contained in patchouli. Thus, the aim of this study was to investigate the phytochemical compositions and physicochemical properties of patchouli essential oil extracted by ultrasound-assisted extraction (UAE) as well as WSD.
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