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Essential oil of Coffee arabica L. husks: a brilliant source of antimicrobial and antioxidant agents
Hanan M. Al-Yousef, Musarat Amina
The aim of present research work was to explore the constituents of the coffee husks oil obtained from Coffee arabica. L (Rubiaceae). Hydrodistillation extraction has been applied to extraction of volatile oil from coffee husks of C. arabica and the chemical constituents of the oil has been investigated by using by Gas Chromatography (GC), Gas Chromatography/Mass Spectrometry (GC/MS) and carban-13 Nuclear Magnetic Resonance (13C NMR). GC and GC-MS analysis reveals the presence of fifty five components in a significant amount in the coffee husk volatile oil. The most abundant components present in oil were butylatedhydroxy (65.83%), 1, 2-benzenedicarboxilic acid (7.28%), phenylethyl alcohol (1.69%) and 2, 3-isopropylidene-6-decoxyhexo (1.63%). Essential oil as well as ethanol extract were screened for antimicrobial and antioxidant activities and were found active against both the assays.