title: Evaluating the Effects of Microwave-Assisted Hydrodistillation on Antifungal and Radical Scavenging Activities of Oliveria decumbens and Chaerophyllum macropodum Essential Oils.
abstract: In this study, radical scavenging and antifungal activities of Chaerophyllum macropodum and Oliveria decumbens essential oils (EOs) extracted with microwave-assisted hydrodistillation (MAHD) were evaluated in comparison with the same EOs extracted by conventional hydrodistillation (HD). The final EO yields that were obtained using HD (after 150 min) and MAHD (after 45 min) were 1.72 and 1.67% for C. macropodum and 8.10 and 7.91% for O. decumbens, respectively. There were no significant differences between the final EO yields extracted with HD and MAHD, but MAHD could significantly reduce the duration of the extraction operation. Average rates of EO accumulation (grams per minute) with MAHD were at least three times higher than with HD. Gas chromatography-mass spectrometry analysis of EOs indicated that there were no significant differences between the composition of EOs extracted by HD and MAHD. Both plants showed high radical scavenging activity, with 50% inhibitory concentration values of 0.430 to 0.431 mg/mL for C. macropodum and 0.142 to 0.146 mg/mL for O. decumbens. Antifungal activity was performed against six fungal species, including Aspergillus niger, Aspergillus oryzae, Penicillium chrysogenum, Trichoderma harzianum, Byssochlamys spectabilis, and Paecilomyces variotii. A. niger and A. oryzae were the most resistant fungi, and T. harzianum was the most susceptible. Evaluation of MIC and minimum fungicidal concentration values showed that the O. decumbens EOs were very active against all the tested fungi, which can be attributed to the high amounts of oxygenated terpenes in the EO content. Therefore, MAHD as a fast extraction technique did not have any adverse effects on chemical composition, radical scavenging activity, and antifungal activity of C. macropodum and O. decumbens EOs.
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran 71441-65186 (ORCID: http://orcid.org/0000-0001-5173-1178 [M.-T.G.]).
authors.forename: Nastaran
authors.initials: N
authors.lastname: Khajehie
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran 71441-65186 (ORCID: http://orcid.org/0000-0001-5173-1178 [M.-T.G.]).
authors.forename: Mohammad-Taghi
authors.initials: MT
authors.lastname: Golmakani
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran 71441-65186 (ORCID: http://orcid.org/0000-0001-5173-1178 [M.-T.G.]).
authors.forename: Marzieh
authors.initials: M
authors.lastname: Eblaghi
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran 71441-65186 (ORCID: http://orcid.org/0000-0001-5173-1178 [M.-T.G.]).
authors.forename: Mohammad Hadi
authors.initials: MH
authors.lastname: Eskandari
keywords: 
            Chaerophyllum macropodum
          ; 
            Oliveria decumbens
          ; Antifungal activity; Essential oil; Microwave-assisted extraction; Radical scavenging activity