Abstract
ABSTRACT Hydrodistilled essential oils (HD) of dried aerial parts of Achillea fragrantissima cultivated in Egypt and Madinah Monawara, Saudi Arabia, and their volatiles extracted by solid phase microextraction (SPME) were analyzed using Gas Chromatography – Mass Spectrometry. Thirty – four constituents of the essential oil of Egyptian A. fragrantissima were identified, representing 90.15% of the total oil constituents, while SPME revealed 15 components constituting 94.72% of the volatile material. Santolina alcohol, artemisia ketone, α-thujone, 4(10)-thujen-3-ol, β-thujone, yomogi alcohol and trans-sabinyl acetate were the predominant components in both extracts, with quantities varying with extraction method. Many terpenes e.g. β-pinene, sabinene, α-terpinene, p-cymene, linalool, p-menth-2-en-1-ol, 4(10)-thujen-3-ol, borneol, carvone, p-menth-1-en-3-one, bornyl acetate and germacrene D, were identified for the first time. α-Thujone, 4-terpineol, trans-pinocarveol, and spathulenol were the major components among 42 identified components accounting for 93.65% of the total identified volatiles of Madinah hydrodistillate. Monoterpenes concentration was higher in Madinah SPME volatile extract than in HD essential oil. A. fragrantissima essential oil of Madinah exhibited higher antioxidant activity (IC50 1.09 mg/ml) than did Egyptian oil (IC50 1.72 mg/ml), consistent with the differences in phenolic content and volatile constituents identified in both oils.
Highlights
Food suppliers have applied synthetic antioxidants to their food products for many decades in order to avoid quality deterioration due to autoxidation of food components especially lipid
Interests in using natural antioxidants rich in phenolic compounds such as herbs and spices in foods, nutraceuticals and cosmetics is driven by customer trends especially interest in substitutes for synthetic antioxidants such as butylated hydroxyl toluene (BHT) and butylated hydroxyl anisole (BHA), which are associated with adverse effects on health.[1]
These findings are consistent with the previous reports of Aboutabl et al.,[24] Fleisher and Fleisher,[25] and El-Shazly et al.[4] despite the differences in the nature of the hydrodistilled parts of the herb; dried parts were used in the this study, while the previous studies mentioned above investigated the fresh aerial parts of the plant cultivated in Sinai peninsula, Egypt
Summary
Food suppliers have applied synthetic antioxidants to their food products for many decades in order to avoid quality deterioration due to autoxidation of food components especially lipid. Nutrition specialists and the general public are increasingly concerned about their potential health and antiaging benefits. Interests in using natural antioxidants rich in phenolic compounds such as herbs and spices in foods, nutraceuticals and cosmetics is driven by customer trends especially interest in substitutes for synthetic antioxidants such as butylated hydroxyl toluene (BHT) and butylated hydroxyl anisole (BHA), which are associated with adverse effects on health.[1]. Achillea fragrantissima (known in Arabic as Qaysūm, family Asteraceae) is a well – known small perennial aromatic herb, distributed regionally in North Africa, eastern Mediterranean coast, and Middle East.[2] it is cultivated worldwide due to its various medicinal.
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