Antioxidant Potential Of Essential Oil Research Articles

Phytochemistry, chelating and reducing potential of Mesosphaerum suaveolens (L.) Kuntze (Lamiaceae) essential oil

Products of natural origin with potential chelating or reducing Fe+ free become promising in antioxidant research, because they have the ability to soften transition metals that can cause cellular damage by oxidative stress. Thus, the aim of this study is to promote the evaluation of the antioxidant potential of essential oil by the orthophenanthroline method, in addition to promoting phytochemical analysis of the essential oil of M. suaveolens. This vegetable, by other antioxidant methods, has promising properties in inhibiting free radicals. To achieve these objectives, a chromatographic analysis was performed, as well as the orthophenanthroline assays to evaluate the formation of the Fe2+ 1,10-orthophenanthroline complex. The β-Caryophyllene (20.38%) stands out as the major compound of the species. The essential oil interfered with the formation of the complex, suggesting a moderate chelating activity at the highest concentration tested (480 µg/mL), demonstrating that the oil can chelate Fe2+. The addition of ascorbic acid to the mixture significantly increased the absorbance for all tested concentrations, in the evaluation of the reducing power from Fe3+ to Fe2+. Considering a potential source of natural antioxidants, it may be relevant for the management of oxidative stress.

Chemical Analysis, Antimicrobial and Antioxidant Activities of Harsingar (Nyctanthes arbortristis) essential oil

The present investigation deal with study of chemical composition of Harsingar (Nyctanthes arbortristis) essential oil from leaves antimicrobial and antioxidant potential of essential oil, major compound eugenol and its derivatives. The essential oil was extracted through hydro-distillation using Clevenger apparatus. Gas chromatography-Mass spectrometry analysis of essential oil revealed the presence of eugenol (88.20 %) as major compound which was isolated from essential oil by column chromatography. It was chemically transformed into two derivatives i.e. eugenol -5- aldehyde (2) and 5-allyl-2-hydroxy-3-methoxybenzenesulfonic acid (3). The essential oil, eugenol and its derivatives were evaluated for their antimicrobial activity against Klebsiella pneumoniae and Pseudomonas aeruginosa by disc plate method and against Fusarium oxysporum using agar well diffusion method. They were also evaluated for their antioxidant potential by 2, 2-diphenyl-1- picrylhydrazyl (DPPH) and NO free radical scavenging activities. The essential oil showed maximum antibacterial potential with diameter of inhibition zone of 23.8 and 26.3 mm at 1000 μg/ml against K. pneumoniae and P. aeruginosa respectively. 5-allyl-2-hydroxy-3-methoxybenzenesulfonic acid (3) was most effective against F. oxysporum with maximum diameter of inhibition zone of 29.5 mm at 2500 μg/ml. Eugenol (1) showed maximum antioxidant potential with 90.77 and 88.99 % radical scavenging in DPPH and NO radical scavenging assays having IC50 values of 18.07 and 26.50 μg/ml respectively. Harsingar essential oil, eugenol and its derivatives may be used as promising antimicrobial and antioxidising agents and will help in the development of natural antimicrobials and antioxidants as substitute for their synthetic analogues.

In vitro antileishmanial and antioxidant activities of essential oils from different parts of Murraya paniculata (L.) Jack: a species of Rutaceae that occur in the Cerrado biome in Brazil

In Brazilian folk medicine, Murraya paniculata has been used for treating intestine disorders, rheumatism and cough. This paper aims to investigate the in vitro antileishmanial and antioxidant activities of essential oils (EO) from M. paniculata leaves and fruits (ripe and unripe ones). Natural antioxidants may be very beneficial to improve quality of life, since they are capable of protecting the body against damage caused by free radicals and, consequently, either preventing or postponing many diseases from starting their cycles. One of the techniques which has been widely used for detecting antioxidant compounds is the method based on the elimination of the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH•). It has been considered easy, precise, fast, simple, economical and appropriate to determine antioxidant activity of pure substances and complex mixtures, such as EO. Thus, antioxidant potential of EO was evaluated by using the method of the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH•). EO from M. paniculata leaves and fruits exhibited weak potential, since EC50 values were above 700 µg/mL. Several reports have stated that volatile oils from plants show promising leishmanicidal activity against promastigote forms of Leishmania amazonensis; in relation to this activity, leaf oil was highly active (IC50 = 7.33±2.07 µg/mL) while ripe and unripe fruit oils were active, with values of IC50 = 30.77±2.07 µg/mL and 13.04±1.64 µg/mL, respectively. Both GC-FID and GC-MS analyses revealed that the major components determined in EO from M. paniculata were sesquithujene (25.0%), trans-β-caryophyllene (23.8%), α-zingiberene (21.0%), α-ylangene (13.3%), germacrene D (13.1%), α-copaene (12.7%), and β-cubebene (10.2%). In vitro antileishmanial and antioxidant activities of EO from M. paniculata have also been described for the first time.

Chemical profiling and antioxidant activities of essential oil from rhizomes of Acorus calamus L.

Background and Aims: Acorus calamus L. is an indigenous herb in Nepal. It belongs to family Acoraceae and grows in wet land with scented rhizomes. It is also known as Sweet flag in English and commonly as Bojho in Nepal. The present investigation reveals the chemical compositions and antioxidant activity of rhizome essential oil of A. calamus. Methods: Essential oil of rhizomes of Acorus calamus L. from Kaski district, Nepal was extracted by hydrodistillation method and volatile constituents were analyzed Gas chromatography-Mass spectrometry. The antioxidant potential of essential oil was analyzed by 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) scavenging assay. Results: A GC-MS analysis revealed the presence of β-asarone (22.38%), α-asarone (14.97%), 1-(4,6-dimethoxy-2,3-dimethylphenyl ethanone (14.24%), Isoelemicin (5.68%), cis-Methylisoeugenol (4.26%), α-calacorene (4.16%), and other 20 minor components. From DPPH assay, half maximal inhibitory concentration (IC50) value of essential oil was found to be 108.71 µg/mL. Conclusions: These findings have strengthened the A. calamus L. is good source of compounds like β-asarone, α-asarone and can be used as potential antioxidants.
 BIBECHANA 17 (2020) 89-95

Chemical composition and antioxidant potential of essential oil and methanol extract from Tunisian and French fennel (Foeniculum vulgare Mill.) seeds.

This study was designed to examine the effect of provenance on the phytochemical and antioxidant properties of essential oil and methanolic extract from Tunisian and French fennel seeds (FFS). Analysis of the essential oil showed that although the same main compounds were found in Tunisian and FFS cultivars, some differences were present in their proportions allowing to classify them in two chemotypes. The first class was composed by trans-anethole (63.41%-78.26%) for Tunisian cultivars and the second one by estragole (44.72%-88.92%) for French cultivars. The phenolic composition of all fennel seed extracts was characterized by its richness in quinic acid, 4-O-caffeoylquinic acid, p-coumaric acid, and 4-O-caffeoylquinic acid. All fennel seed extracts showed a better antioxidant potential than their essential oils depending on the origin. Principal component analysis showed a dispersion of the cultivars on three groups depending on the chemotype diversity. PRACTICAL APPLICATIONS: Recently, much attention has been focused on fennel due to the nutritional and health-protective value of their seeds. Several studies have highlighted the importance of fennel seed extracts and essential oils as key ingredients rich in bioactive compounds serving in formulation of new functional food products. This investigation designed to examine the effect of provenance on phytochemical and antioxidant potentials of Tunisian and French fennel seed extracts and essential oils.

Antioxidant potential of essential oils from some Himalayan Asteraceae and Lamiaceae species

Antioxidant activity of essential oils obtained from Himalayan Lamiaceae species was evaluated using in-vitro antioxidant models. Results revealed that the N. ciliaris oil displayed maximum DPPH activity (IC50: 0.9 mg/mL), while N. leucophylla essential oil exhibited high TAC (6.6 mg AAE/g). The oils from N. leucophylla, E. annuus and E. mucronatus possess antioxidant capacity, close to BHT followed by C. umbrosa, N. clarkei and E. karwinskianus. The results show their potential as radical scavenging ability, lipid peroxidation inhibition and antioxidant capacity, and their possibility as a natural food supplement.

Essential oil from the seeds of Moringa peregrina: Chemical composition and antioxidant potential

In the present study, the chemical composition and antioxidant potential of essential oil from the seed kernel of Moringa peregrina were studied. Gas Chromatography and Gas Chromatography–Mass Spectrometry analyses of the essential oil revealed that the oil contains 33 compounds. Among that, geijerene was identified as the major compound (33.38%) followed by linalool (23.36%), caryophyllene oxide (19.28%), n-hexadecane (12.59%) and carvacrol (1.89%). The antioxidant activity indicated that the essential oil has DPPH• radical (IC50 = 37.70 μg/mL), ABTS•+ radical (IC50 = 34.03 μg/mL), superoxide anion (IC50 = 36.57 μg/mL), nitric oxide radical (IC50 = 29.15 μg/mL), hydrogen peroxide (IC50 = 43.93 μg/mL) and hydroxyl radical (IC50 = 29.99 μg/mL) radical scavenging activities. Thus, the essential oil of M. peregrina can be considered as an alternate choice to the synthetic antioxidants.

Chemical Composition and Antioxidant Potential of Essential Oil and Organic Extracts of Euphorbia tithymaloides L. from Kushtia Region.

In the traditional system of medicine, leaves and stem bark of Euphorbia tithymaloides L. have been used for the treatment of asthma, persistent coughing, laryngitis, skin diseases and mouth ulcers. Some studies have reported the anti-inflammatory and antimicrobial activities of phytochemicals from the leaf; however, the analysis of essential oil and its antioxidant property is still unexplored. This study evaluates the in vitro antioxidant potential of the essential oil and organic extracts from aerial parts of Euphorbia tithymaloides L. Thirty one compounds representing 96.37% of total oil were detected by GC-MS, of which eugenol (22.52%), phenyl ethyl alcohol (14.63%), 3-pentanol (9.22%), caryophyllene oxide (7.73%), isoeugenol (7.32%), pentadecanol (5.14%), spathulenol (5.11%) and α-pinene (3.32%) were the major compounds. The oil and ethyl acetate extract displayed potent DPPH (IC50 = 13.67 and 17.59 µg/mL, respectively) and superoxide (IC50 = 21.83 and 42.34 µg/mL, respectively) radical-scavenging activities among all the tested samples. The oil and methanol extract also exhibited remarkable nitric oxide radical-scavenging activities (IC50 = 90.45 and 112.63 µg/mL, respectively) among other extracts. Furthermore, the methanol extract contained the highest amount of total phenolics as compared to other samples. The results demonstrate that the oil and extracts of E. tithymaloides could serve as natural antioxidants for using in pharmaceutical or cosmetic industries.

In vitro propagated Mentha rotundifolia (L.) Huds and antioxidant activity of its essential oil

Abstract Mentha rotundifolia (L.) Huds is an aromatic plant used for its medicinal values. This study aims to select appropriate conditions for in vitro propagation of M. rotundifolia (L.) Huds and to evaluate yield and antioxidants activity of its essential oils (EOs). The explants were cultured on Murashige and Skoog (MS) medium containing different concentrations of growth regulators 6-benzylaminopurine (BAP) and Gibberellin (GA3). Hydrodistillated EOs obtained from acclimatized and mother plant, were evaluated for their antioxidant activity. Tests were performed on DPPH free radical-scavenging, ABTS and CUPRAC assays. Shoot induction and multiplication were successfully carried out on MS medium supplemented with the following hormones combinations: 1 mg/l BAP, 1 mg/l GA3 and 0.5 mg/l BAP, 0.5 mg/l GA3, respectively. Stem length, nodes and leaves number measured from development vitroplant were 6.89 cm, 5.22 nodes and 11.92 leaves per vitroplant, respectively. In vitro rooted plants were successfully acclimatized at a temperature of 23 ± 2°C and a long day photoperiod with a total survival rate exceeding 95%. EO yield of acclimated plant varied between (0.88-1.49 ml/100 g dry matter) compared to wild plant (0.73 ml/100 g dry matter). The antioxidant potential of EOs from acclimated plant showed on DPPH free radical-scavenging, ABTS and CUPRAC assays values of (IC50: 4.18-24.93 mg/ml), (IC50: 0.51-1.56 mg/ml) and (A0.50: 0.34-2.71 mg/ml), respectively. In contrast, the wild plant exhibited on the same tests the values of (IC50: 10.35 mg/ml), (IC50: 0.12 mg/ml) and (A0.50: 0.99 mg/ml), respectively. The results suggest that micropropagation of M. rotundifolia (L.) Huds can be an interesting alternative for producing important plant material with the possibility to modulate EO yield and its antioxidant potential for future commercial purposes.

An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat.

Background and Aim:Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C.Materials and Methods:Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3%, ZEO 0.5%, MEO 0.3%, and MEO 0.5% were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV).Results:pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage.Conclusion:Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat.

Antibacterial and Antioxidant Potential of Essential Oils of Five Spices

Antibacterial and Antioxidant Potential of Essential Oils of Five Spices

Evaluation of Chemical Composition and Antioxidant Potential of Essential Oil from Citrus reticulata Fruit Peels

Evaluation of Chemical Composition and Antioxidant Potential of Essential Oil from Citrus reticulata Fruit Peels

Influence of Microwave Power on Drying Kinetic, Chemical Composition and Antioxidant Capacity of Peppermint Leaves

Influence of microwave power on dehydration kinetics as well as quantity, chemical composition and antioxidant potential of peppermint essential oil was evaluated. The leaves were dried using microwave powers of 200, 400 and 800 W, and the essential oils extracted by hydro-distillation. The antioxidant potential of the essential oils was quantified by DPPH radical-scavenging activity method. The obtained results showed that increasing microwave power caused significant decrement (p ≤ 0.01) in drying duration. Drying over the considered microwave powers reduced essential oil yield significantly (p ≤ 0.01). In total, 36 compounds were identified in the essential oils belonging mainly to oxygenated monoterpenes. The main constituents namely menthol, menthone and menthyl acetate showed significant variation (p ≤ 0.01 or p ≤ 0.05) with the drying process. Antioxidant assaying indicated significant effect (p ≤ 0.05) on radical scavenging activity of the essential oil by drying and essential oil concentration. Compared to the fresh samples (with an IC50 of 103 μg/ml), the leaves dried at microwave power levels of 200, 400 and 800 W resulted in significant lower antioxidant activities with IC50 values of 201, 291 and 615 μg/ml, respectively.

Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids.

The aim of this study was to evaluate and compare the antioxidant potential of essential oils of some commonly used Indian spices (black pepper, cinnamon, clove, coriander and cumin) in various in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids. In vitro antioxidant potential was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging and Fe2+ ion-chelating methods and lipid oxidation stabilisation potential was evaluated in bulk soybean oil-fish oil mixture and their oil-in-water emulsions using peroxide value (PV), p-anisidine value (p-AV) and total oxidation value as indicators of oxidation. Combination effects using DPPH radicalscavenging and Briggs-Rauscher oscillating reaction methods were also evaluated. Test essential oils showed varying degrees of radicalscavenging and Fe2+ ion-chelating efficacy. Clove and coriander oils showed significantly higher (P<0.05) radicalscavenging and Fe2+ ion-chelating potential over other tested essential oils as well as BHT and ∞-tocopherol. The anti-lipid peroxidative potential of test essential oils was found in the following decreasing order: clove > coriander > BHT > cinnamon > α-tocopherol > cumin > black pepper. Furthermore, clove and coriander oils showed synergistic antioxidant activity in combination both in DPPH radicalscavenging and Briggs-Rauscher oscillating reaction methods whereas other possible combinations showed additive effects. Strong radicalscavenging and Fe2+-chelating as well as anti-lipid peroxidative activities of clove and coriander oils provide evidence that clove and coriander oils may serve as a potential source of natural antioxidants for retarding lipid oxidation of food supplements enriched with omega-6 and omega-3 fatty acids.

Antioxidant potential of essential oil from Lavandula angustifolia in in vitro and ex vivo cultured liver cells.

Lavender is a commonly used herb in traditional medicine in Asia and Europe. It has been reported to be an effective medical plant in treating inflammation, depression and stress, thanks to its sedative and anxiolytic action, thrombotic, and antimicrobial properties. In the present study we investigated the protective effects of essential oil from Lavandula angustifolia (LO) against hydrogen peroxide and tert-butyl hydroperoxide -induced DNA damage. Also the effects of LO on the levels of enzymatic and non-enzymatic antioxidants (SOD-superoxide dismutase, GPx-glutathione peroxidase, GSH-glutathione) were evaluated in in vitro (human hepatoma cell line HepG2) and in ex vivo (freshly isolated rat hepatocytes) systems. The results showed that the oxidant-induced DNA lesions were significantly reduced in both systems pre-treated with the Lavandula angustifolia. The observed DNA-protective activity could be explained by both elevation of GPx activity in cells pre-treated with LO and antioxidant activity of LO.

Chemical Composition and invitro Biological Activities of Essential Oils from Conchocarpusfontanesianus (A. St.-Hil.) Kallunki & Pirani (Rutaceae).

This study aimed at assessing the chemical composition of the essential oils from leaves and fruits of Conchocarpusfontanesianus, an endemic Brazilian species of Rutaceae. The plant material was harvested from two regions of the Atlantic rainforest in the State of São Paulo. The volatile compounds in the essential oils were extracted by hydrodistillation (HD), and analyzed by GC/FID and GC/MS, allowing the quantification and identification of 54 components in total, which comprise about 97% of the total oil composition. From the leaves collected in Caraguatatuba and Juréia-Itatins, the major volatile compounds identified were as follows: spathulenol (22.32% and 16.67%) and α-cadinol (9.7% and 14.76%). However, β-myrcene (34.56%), (+)-epi-bicyclosesquiphellandrene (8.71%), and bicyclogermacrene (5.80%) were dominant in the fruits collected only in Juréia-Itatins. The invitro biological activities were tested to evaluate the cytotoxic, antifungal, and antioxidant potential of essential oils from leaves and fruits.

Chemical composition and in vitro antioxidant potential of essential oil and rhizome extracts of Curcuma amada Roxb

The chemical composition of hydro-distilled essential oil from rhizomes of Curcuma amada was analysed. Nineteen compounds representing 77.31% of the total essential oil were identified by GC and GC-MS. Rhizomes were extracted by various solvents with different polarities using various antioxidant assay systems. The petroleum ether extract showed potent DPPH radical scavenging activities (IC50 = 18.98 ± 0.05) and reducing power (A700 = 0.861 ± 0.001). Ethyl acetate extract exhibited remarkable nitric oxide radical scavenging activity (IC 50 = 5.97 ± 0.09) higher than that of ascorbic acid (IC50 = 6.05 ± 0.02). The essential oil showed promising superoxide radical scavenging activities (IC50 = 15.30 ± 0.03 μg/ml) as compared with ascorbic acid (IC50 = 15.28 ± 0.01). The results indicate that the oil and organic extracts from rhizomes of C. amada could serve as an important bioresource of antioxidants for food and pharmaceutical industries.

In vitro antioxidant potentials and chemistry of essential oils and oleoresins from fresh and sun-dried Mentha longifolia L.

The present study was designed to assess differences in chemical composition and antioxidant potential of essential oils and oleoresins from fresh and sun-dried Mentha longifolia L. Essential oils and oleoresins were obtained by hydrodistillation and solvent extraction (n-hexane and ethanol), respectively. The chemical profile was evaluated by using gas chromatography (GC) and GC coupled to mass spectrometry (GC–MS). Antioxidant effectiveness was examined by five different methods, namely the ferric thiocyanate (FTC) method, the 2,2’-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, determination of the metal chelating power, and determination of the peroxide and thiobarbituric acid values in mustard oil at 0.02% concentration. The chemical composition was dominated by the presence of piperitenone oxide, an oxygenated monoterpene whose composition varied from 23.2% to 88.5% in both essential oils and oleoresins. Based on the antioxidant potential of essential oils, oleoresins and synthetic antioxidants can be sorted in the following descending order: butylatedhydroxytoluene > dried mint essential oil > fresh mint essential oil > propyl gallate > fresh mint ethanol oleoresin > dried mint ethanol oleoresin > dried mint hexane oleoresin > fresh mint hexane oleoresin. The drying process has a significant influence on the qualitative and quantitative content of the extracted substances.

Chemical Compositions and Antioxidant Potential of Essential Oils from Leaves and Flowers of Allophylus africanus

The composition of the essential oil of the leaves and flowers of A. africanus from Nigeria were analyzed by GC-MS. Thirty-two compounds representing 88.7 % of the essential oil were characterized from the leaves parts of A. africanus. The essential oil was dominated by 2-(1,1-dimethylethoxy)-ethanol (22.97 %), caryophyllene oxide (18.56 %), 1,2,4-Trimethylbenzene (10.0 %), 1-Ethyl-1,4-dimethylbenzene (5.76 %) and hexahydrofarnesyl acetone (4.42 %). A total of 35 compounds, representing 93.9 % of the total oil were identified from flowers parts of A. africanus. The major constituents were caryophyllene oxide (51.6 %), β-caryophyllene (5.70 %), humulene-1,2-epoxide (5.43 %) and geranylacetone (4.32 %). The antioxidant potential of the leaves and flowers essential oils of A. africanus was determined on the basis of scavenging activity of the stable 1,1-diphenyl-2-picryl hydrazyl (DPPH) free radical. The percentage inhibitions of the leaves and flowers essential oils were 50.01 and 58.49 % respectively higher than 13.84 % for the positive control, ascorbate. The results provide a support for the use of this plant in traditional medicine for possessing considerable therapeutic potential. The results also supported further studies on A. africanus.

Chemistry and Antioxidant Properties of Essential Oil and Oleoresins Extracted from the Seeds of Tomer (Zanthoxylum armatum DC)*

The seeds of Zanthoxylum armatum DC, on hydrodistillation, yielded 1.2% of the essential oil. The oleoresins were extracted by a Soxhlet extractor using ethanol, ethyl acetate, and isopropyl alcohol. Gas chromatography-mass spectrometry analysis of the essential oil resulted in the identification of 38 components, of which linalool (62%) and limonene (18.1%) were the major components. The major components of oleoresins were linoleic acid, palmitoleic acid, and linalool. The antioxidant potential of essential oil and oleoresins were evaluated by 2,2′-diphenyl picrylhydrazyl radical scavenging, Fe2+ chelating, ferric thiocyanate method, and various lipid peroxidation assays. The essential oil showed maximum antioxidant potential, whereas oleoresins showed moderate antioxidant activity. *This article is part 73 in a series on essential oils.