REVIEW ON EUCALYPTUS: PHYTOCHEMICAL PROFILE, EXTRACTION TECHNIQUES, AND PHARMACOLOGICAL APPLICATIONS IN FOOD AND MEDICINE
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Keywords
eucalyptus, phytochemicals, medicinal properties, extraction techniques, food applications
Abstract
One of the eucalyptus species, Eucalyptus globulus, is a plant used extensively in medicine because it produces essential oil (1). The most advantageous portion of eucalyptus is usually thought to be the leaves. Bioactive substances such gallic acid, cypellocarpin A, eucaglobulin, cuniloside, and (1S, 2S, 4R)-trans-2-hydroxy-1,8-cineole;-D-glucopyranoside are found in the essential oils that are derived from these plants. These bioactive substances have anti-inflammatory, antibacterial, and antioxidant qualities. The yield and bioactive component content of essential oils are both greatly impacted by the extraction technique selected. Many extraction techniques are used, such as steam distillation, water distillation, water-steam distillation, microwave assisted extraction (MAE), ultrasound assisted extraction (UAE), and maceration. The purpose of this review is to examine these extraction techniques as well as the major variables influencing the extraction procedure used to produce E (2,3,5).
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Apr 06, 2024
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