Extraction Method Impact on Essential Oil Composition of Cordia myxa L. Fruits

This study investigates the impact of two distinct distillation techniques: hydro‐distillation (HD) and microwave‐assisted hydro‐distillation (MHD), on the chemical composition of Cordia myxa fruits essential oil (EO). The study examines how different methods of extraction could alter the EO amount and composition of the EO extracted. EO of all samples was analysed by gas chromatography mass spectrometry (GC–MS). Compounds 37 and 27 were identified by HD and MHD with oil yield of 0.0095% and 0.011% for both methods, respectively. The findings reveal substantial differences in both profiles yielded by each method. In the case of HD, the majority of essential oil by area was palmitic acid (18) 25.59%, and the greener method, MHD, altered the oil composition by resulting in changing the major constituent Simetryn (42) 29.46%. The antimicrobial properties of essential oils obtained through HD and MHD have been tested against eleven different pathogens. The EO extracted by HD and MHD did not show any antimicrobial activity against test organisms at a concentration of 5 μL/disc. Molecular docking studies against S. aureus , B. subtilis and EGFR kinase showed compound 46 and other fatty acid derivatives of lengthy chains to be powerful ligands with binding affinities equal to reference standards.