foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-414-422foodsyst-860Research ArticleСтатьиUtilization of residues of ajwain, summer savory and oregano essential oils distillationУтилизация остатков дистилляции эфирных масел ажгона, чабера садового и ореганоhttps://orcid.org/0009-0000-9232-0324РефатФ. Аль-З.RefatF. A.-Z.

Рефат Фарма Аль-З. — Научный сотрудник

12619, Гиза, ул. Гамаа, 9

Fatma Al-Zahraa Refat, Researcher

9, Gamaa Str., Giza, 12619

fatmarefat43@gmail.comhttps://orcid.org/0009-0007-0496-7314АлиА. О.AliA. O.

Али Афаф О. — Главный научный сотрудник

12619, Египет, Гиза, ул. Гамаа, 9

Afaf O. Ali, Head Researcher

9, Gamaa Str., Giza, 12619

afafomar428@gmail.comhttps://orcid.org/0000-0001-7648-2489МорсиН. С. М.MorsyN. F. S.

Морси Нашва  С. М.  — Ph.D., профессор, Кафедра науки о  пище, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Nashwa F.  S.  Morsy, Ph.D., Professor, Food Science Department, Faculty of Agriculture

1, Gamaa Str., Giza, 12613

nanafsm@agr.cu.edu.eghttps://orcid.org/0000-0003-4983-7920ХаммадК. С. М.HammadK. S. M.

Хаммад Карима С. М. — Адъюнкт- профессор, Кафедра науки о пище, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Karima S. M. Hammad, Associate Professor, Food Science Department, Faculty of Agriculture

1, Gamaa Str., Giza, 12613

ka_sm_2008@agr.cu.edu.egРегиональный центр продовольствия и кормов, Центр сельскохозяйственных исследованийЕгипетRegional Center for Food and Feed, Agricultural Research CenterEgyptКаирский университетЕгипетCairo UniversityEgypt20251610202583414422Copyright © Refat F.A., Ali A.O., Morsy N.F., Hammad K.S., 20252025Рефат Ф.А., Али А.О., Морси Н.С., Хаммад К.С.Refat F.A., Ali A.O., Morsy N.F., Hammad K.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/860

Water distillation (WD) is a traditional technique for extracting essential oils (EOs). This technique yields significant amounts of water residue (WR) and solid residue (SR) as by-products. The goal of this study was to examine the effectiveness of using WR and SR by-products as antioxidant and antimicrobial agents. The chemical profile of EOs extracted from some aromaticplants rich in phenolic compounds (ajwain, summer savory and oregano) was analyzed by Gas Chromatography-Mass Spectrometry (GC–MS). The most abundant compounds were phenolic monoterpenes, such as thymol and carvacrol. The polyphenol characteristics of the analysed WR and SR extracts were defined by High Performance Liquid Chromatography (HPLC). The HPLC analysis indicated the presence of chlorogenic acid, catechin, ρ-hydroxy benzoic acid, ferulic acid, rutin and hesperidin as major components in WR. Total phenolic and total flavonoid contents were determined using Folin-Ciocalteu and aluminum chloride assays, respectively. The antioxidant potential was evaluated by 2,2-diphenyl‑1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays. The WRO (water residue from oregano) and WRS (water residue from savory) extracts exhibited higher DPPH radical scavenging activity and reducing power than butylated hydroxytoluene (BHT). The antibacterial activity of WR and SR extracts was evaluated on the example of their efficiency against six bacterial strains. The antibacterial activity of WRO extract against Salmonella typhimurium 14028 and Serratia marcescens 37 exceeded those of the standard ampicillin. Meanwhile, WRS extract exhibited greater antibacterial activity than ampicillin against Bacillus cereus 33018.

Водная дистилляция (ВД) является традиционным методом экстракции эфирных масел (ЭМ). Этот метод даёт значительный объем водного остатка (ВО) и твёрдого остатка (ТО), получаемых в качестве побочных продуктов. Целью данного исследования было изучение эффективности использования побочных продуктов дистилляции, а именно — ВО и  ТО в  качестве антиоксидантных и  антимикробных действующих веществ. Химический профиль ЭМ, экстрагированных из некоторых ароматических растений, богатых фенольными соединениями (ажгон, чабер садовый и орегано), был проанализирован с помощью метода газовой хроматографии-масс-спектрометрии (ГХ–МС). Наиболее часто встречающимися соединениями оказались фенольные монотерпены, такие как тимол и карвакрол. Полифенольные характеристики проанализированных ВО и  ТО экстрактов были определены с  помощью метода высокоэффективной жидкостной хроматографии (ВЭЖХ). Анализ по методу ВЭЖХ показал присутствие хлорогеновой кислоты, катехина, ρ-гидроксибензойной кислоты, феруловой кислоты, рутина и  гесперидина в  качестве основных компонентов в  ВО. Общее содержание фенольных соединений и  флавоноидов определяли с  помощью анализа Фолина-Чокальтеу и анализа на содержание хлорида алюминия соответственно. Антиоксидантный потенциал оценивали с  помощью анализа 2,2-дифенил‑1-пикрилгидразила (ДФПГ) и  анализа восстанавливающей железо антиоксидантной активности (ВЖАА). Экстракты из водного остатка орегано (ВОО) и водного остатка чабера (ВОЧ) проявляли более высокую активность в отношении радикалов ДФПГ и восстанавливающую способность, нежели бутилированный гидрокситолуол (БГТ). Антибактериальная активность экстрактов ВО и ТО оценивалась на примере их эффективности в отношении шести штаммов бактерий. Антибактериальная активность экстракта ВОО в отношении Salmonella typhimurium 14028 и Serratia marcescens 37 превышала антибактериальную активность стандартного ампициллина. При этом экстракт ВОЧ проявлял более высокую антибактериальную активность, нежели ампициллин, в отношении Bacillus cereus 33018.

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The authors declare that there are no conflicts of interest present.