Chemical Antioxidant Activity Research Articles

Chemical profile, biological activities, and molecular docking of Algerian Juniperus phoenicea berries

The chemical composition, antioxidant activities, and α-amylase enzyme inhibitory activity of Algerian Juniperus phoenicea L berries were quantitatively and qualitatively determined in this study. Essential oil (EO) and non-polar crude extracts from cyclohexane and ethyl acetate were prepared, and the chemical profile was determined using GC-MS technique. The predominant compound in the EO was α-pinene (76.03%), while communic acid (23.66% and 22.38%) was the main compound in both non-polar crude extracts. The antioxidant potential of the samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,20-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid)-diammonium salt (ABTS), and phenanthroline. All samples showed weak antioxidant capacity. The antidiabetic effect was assessed in vitro using the α-amylase assay; a strong inhibitory effect against the α-amylase enzyme was detected for both cyclohexane and ethyl acetate extracts with IC50 (IC50 = 186.91 ± 5.74 mg/mL and IC50 = 351.48 ± 0.17 mg/mL, respectively). Finally, an in silico study was performed for both α-amylase and α-glucosidase proteins to enhance our outcomes.

Scalp condition improvement with botanical extracts possessing chemical and physical antioxidant activity.

Oxidative stress is implicated in scalp and hair health manifesting in several ways, including skin barrier, hair retention, healthy hair appearance and scalp sensation. We previously linked markers of oxidative damage to dandruff and skin barrier impairment and have linked key anti-dandruff technologies to the resolution of these issues. Here we expand the therapeutic space demonstrating many botanical extracts offer protective benefits against ROS stress via both chemical and biological antioxidant mechanisms. Chemical antioxidant activity of 10 botanical extracts was measured using oxygen radical absorbance capacity (ORAC) and biological antioxidant activity was measured using a Nrf-2 cell assay. A three-dimensional human keratinocyte skin equivalent model from MatTek was used to measure efficacy of reducing reactive oxygen species (ROS) from both the botanicals added as a solution and from a shampoo product. A 4-week consumer study with 56 panels was conducted with a leave-on treatment containing a botanical extract. Measurement of the oxidized lipids (9 and 13-Hydroxy-10E 12Z-octadecadienoic acid, HODE) extracted from scalp tape strips was made using gradient reversed-phase high-performance liquid chromatography with tandem mass spectrometry (HPLC/MS/MS). We demonstrated invitro that many botanical extracts exert antioxidant activity by quenching radicals in ORAC testing as well as activating biological antioxidant pathways via nrf-2 up-regulation in a cellular reporter system. Furthermore, we demonstrate these antioxidant activities for these botanicals in 3D skin models and ultimately show the reduction of lipid oxidation products in a consumer use context with a rosemary extract. Improved scalp condition can be achieved with incorporation of botanicals having the potential to exert antioxidant activity in hair/scalp care products.

Anti –Inflammatory Activity of Propolis Trigona sp. Water Extract from North Lombok with Red Blood Cell Membrane Stability Method

Propolis is a bee product that can be used as an anti-inflammatory. Cultivation of propolis-producing bees is also carried out in North Lombok. However, propolis has not been utilized optimally by the people of North Lombok. Apart from that, testing of North Lombok propolis is still limited to the chemical content and antioxidant activity of propolis extracted with ethanol solvent. Therefore, this study aims to determine the activity and effective concentration of North Lombok propolis water extract as an anti-inflammatory using the red blood cell membrane stability method. Groups include control groups such as positive control (diclofenac sodium), negative control (distilled water), and test groups (propolis water extract concentrations of 10%, 12.5%, 15%, 17.5%, 20%, 22.5%, 25%, 27.5%, and 30%). In The first step human blood was centrifuged of human blood, and then part of the red blood cells (sediment) was taken and saline was added to obtain a red blood cell suspension. Next, mixing the test solution was carried out in the order of 0.5 ml of red blood cell suspension, then 0.5 ml of extract was added (0.1% w/v Na-diclofenac solution in the positive control, distilled water in the negative control), 1 mL of buffer solution and 2 mL of hyposaline solution, then homogenized. Each group was incubated at 37°C for 30 minutes, then centrifuged for 10 minutes at 3000 rpm. The supernatant was taken, and the absorbance was read with a UV-Vis spectrophotometer at 560 nm. Next, the percentage value of red blood cell hemolysis protection was calculated. The data obtained were tested statistically using One-way ANOVA and post-hoc (LSD) tests SPSS version 29. The results showed that propolis water extract concentrations were 10%, 12.5%, 15%, 17.5%, 20%, 22.5%, 25%, 27.5%, and 30% have anti-inflammatory activity because they can increase the stability of the red blood cell membrane with a percentage of hemolysis protection of respectively 57.92%, 59.99%, 60.99%, 61.99%, 64.31%, 69.59%, 75.07%, 79.77% and 84.45%. Propolis water extract concentrations of 10%, 12.5%, 15%, 17.5%, 20%, 22.5%, and 25% had anti-inflammatory effects that were not significantly different from the positive control (p>0.05). The 27.5 % and 30% concentrations had a higher percent hemolysis protection value than the positive control (p<0.05).

Chemical Composition and Antioxidant Activities of Three Bulgarian Garden Thyme Essential Oils

Garden thyme (Thymus vulgaris L.) is an annual herbaceous plant of the family Lamiaceae. It can be found both in the wild and as a cultivated plant in Bulgaria. This study is aimed at assessing the garden thyme essential oil composition and antioxidant activities, which were collected from three different areas in Bulgaria. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography–mass spectrometry (GC-MS). The main compounds in the garden thyme essential oils (over 2%) were as follows: thymol (42.88–53.55%), p-cymene (14.25–25.51%), γ-terpinene (6.58–15.51%), borneol (2.75–3.57%), carvacrol (2.00–3.02%), β-linalool (2.07–2.31%), cis-sabinene hydrate (4.05%), eucalyptol (1.08–3.65%), α-terpinene (1.01–3.24%), carvacrol methyl ether (1.18–3.02%), and thymol methyl ether (2.26–3.16%). The oils were mainly composed of oxygenated phenyl propanoids, and all the essential oils belonged to the chemotype thymol. Antioxidant activities were measured by DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] assays. All the samples exhibited antioxidant activity relative to the DPPH radical (from 143.20 mM TE/mL to 165.91 mM TE/mL) and by the ABTS method (from 121.67 mM TE/mL to 127.62 mM TE/mL). These garden thyme essential oils could be used as natural antioxidants for food and as nutraceuticals.

Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of cabernet sauvignon wine

To investigate the effects of origin and storage time on wine quality, HPLC and HS-SPME-GC–MS were employed to analyze the chemical compositions and VOCs of Cabernet Sauvignon wines from four sub-regions in Xinjiang and with five storage times. Results showed that most of the organic acids were reduced and the anti-oxidant activity decreased during storage. Wines from different regions exhibited differences in the contents of gallic acid, (+)-catechin and (−)-epicatechin. A total of 68 VOCs were identified, with esters and alcohols being the most dominant VOCs. In total, nine VOCs with OAV > 1 were detected in all samples, impacting wine flavor. Cabernet Sauvignon wines were differentiated using PCA and OPLS-DA. 15 and 17 chemical markers were screened based on VIP > 1 for wine of different sub-regions and bottle storage times, respectively. This research provides a data reference for quality characterization of wines obtained from different sub-regions and bottle storage times in Xinjiang.

Chemical composition, antioxidant, and enzyme inhibition activities of Crithmum maritimum essential oils: the first chemo-biological study for species grown in North Africa

Crithmum maritimum (sea fennel), is a halophytic plant species found globally in coastal environments. This study is the first investigation into the chemical composition and biological activities of C. maritimum growing wildly in Jebel Akhdar, Libya. Gas Chromatography-Mass Spectrometry (GC-MS) analysis was utilized to identify and profile the plant’s volatile components; it resulted in the identification of twenty-four components, representing 99.17% of the total peaks in the GC-MS chromatogram. The analysis revealed that thymyl methyl ether, γ-terpinene, and ledene oxide, were the major volatile constituents of the plant at relative percentage levels of 56.86, 16.17, and 4.32%, respectively. The analysis also indicated substantial variations in the volatile composition of C. maritimum Libyan species compared to those from various geographic regions. The plant’s volatile oil quality was evaluated by investigating its in vitro antioxidant activity and the oil’s ability to inhibit acetylcholinesterase (AChE) and tyrosinase enzymes. The oil markedly scavenged the free radicals and reduced the ferric ions in the DPPH and FRAP assays at levels of 34.30 ± 0.10 and 38.90 ± 0.51 Trolox equivalents, respectively. The plant’s volatile oil has substantially reduced the AChE at the IC50 value of 34.43 ± 0.25 compared to its effect against tyrosinase (IC50 12.449 ± 0.68). The in silico approach was used to highlight the mechanisms underlying the enzyme inhibitory effect of the plant volatile oil. The stigmastene and γ-santonin demonstrate stronger binding affinity towards AChE and tyrosinase compared to the co-crystalized controls, donepezil and tropolone. The study provides significant information for the environmental changes effect on the volatile constituents of C. maritimum and highlights the plant’s importance within the scope of its antioxidant and enzyme inhibition activities.

Investigation of the chemical composition and biological activities of Eremurus spectabilis M. Bieb through antioxidant, enzyme inhibition, COX-2 and iNOS assessment.

Eremurus spectabilis is widespread and used primarily for medicinal and culinary purposes. This study aimed to evaluate the chemical composition, antiradical and antioxidant activities, enzyme inhibitory activities, and anti-inflammatory properties of various extracts from the aerial parts of E. spectabilis. Various assays were used to investigate the antioxidant and enzyme inhibitory properties. The chemical composition of the tested extracts was analyzed using High-Performance Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry (HPLC-ESI-MS/MS). Additionally, the extracts were tested on isolated mouse colon tissue challenged with E. coli lipopolysaccharide (LPS) to replicate the inflammation and oxidative stress burden characteristic of inflammatory bowel diseases. In the chemical composition, vanillic, ferulic, 4-hydroxybenzoic acids were the prominent compounds. The greatest antioxidant activity was observed in the methanol and water extracts from the aerial parts. Enzyme inhibition tests showed that the ethyl acetate extract had the highest anti-acetylcholinesterase activity. The gene expression of pro-inflammatory cyclooxygenase-2 (COX-2) and pro-oxidant inducible nitric oxide synthase (iNOS) biomarkers were assayed. Among the extracts, the methanol extract was the most effective in blunting LPS-induced gene expression of COX-2. E. spectabilis may serve as a valuable source of phytochemicals for combating oxidative stress and inflammation-driven diseases, with a particular emphasis on colon inflammatory condition.

Chemical composition, physical properties, and sensory evaluation of wheat-based cookies enriched with different proportions of corn silk

Incorporating dried corn silk powder (CSP) into food products is considered beneficial for health and suitable for individuals of all ages. Thus, our study is designed to evaluate the effects of adding CSP to prepared cookies as a nontraditional source of dietary fiber and natural antioxidants, focusing on the chemical composition, physical properties, color attributes, antioxidant activity, and sensory properties of fortified cookies. Different CSP proportions (5%, 10%, 15%, and 20%) replaced wheat flour (WF) with a 72% extraction rate. The results revealed that CSP had significant levels of total phenolic content (TPC) and flavonoid content (TFC), measuring 86.42 mg GAE/g and 112.68 mg QE/g, respectively. CSP contained higher quantities of protein and fiber than WF, with values of 14.81 g and 15.21 g per 100 g of flour weight basis, respectively. The amounts of phenolic compounds in cookie samples increased proportionally with the increasing substitution of CSP, while total carbohydrates decreased. Adding CSP at concentrations of 5%, 10%, 15%, and 20% resulted in corresponding increases in crude fiber of 0.52, 1.2, 2.04, and 2.7 times compared to the control cookie samples. As the amount of CSP supplementation increased (0–20%), TPC and TFC in the cookies increased to 3.06 and 4.08 mg GAE/g and 0.02 to 1.28 mg QE/g, respectively. Increasing CSP proportions led to a significant decrease in diameter, thickness, spread factor, volume, and density of fortified cookies. Furthermore, the L* value exhibited a substantial decline from 65.48 to 51.12 as the amount of CSP substitution increased from 5% to 20%. The sensory evaluation characteristics of the cookie samples indicated that the sample with 15% CSP had the highest overall acceptability score. Therefore, this study demonstrates that adding 15% CSP can effectively yield functional cookies without compromising their sensory acceptability.

Chemical components, antioxidant activity and antidiabetic activity (in vitro, in silico and in vivo, streptozotocin-induced diabetic rats) of extracts from Pathum Thani fragrant rice

Chemical components, antioxidant activity and antidiabetic activity (in vitro, in silico and in vivo, streptozotocin-induced diabetic rats) of extracts from Pathum Thani fragrant rice

Characterization of chemical properties of fish-flavoured spicy tamarind cube

Fish-flavoured spicy tamarind cube is categorized as a type of bouillon cube. It is a processed food that has been developed and benefits the consumers due to low cost, being ready to use, reduced cooking time and giving intense flavour to the cooking dish. Food processing improves the stability, safety, taste and makes the food healthier. While there are various advantages to processing, the chemical food characteristics might be adversely affected. The study aimed to evaluate the amount of chemical composition, macromolecule, phytochemical content, peroxide value and antioxidant activity present in the fish-flavoured spicy tamarind cube. The analysis was performed using a different methodology. The content of mineral and ascorbic acid of the cube was evaluated by using scanning electron microscopy-energy dispersive X-ray (SEM-EDX) and titration methods respectively. Carbohydrate was estimated by difference using equation and protein by micro Kjeldahl method. For both phytochemical compounds, total phenolic and flavonoid are measured spectrophotometrically in this study. In addition, peroxide value was determined by titration method and antioxidant activity was assayed using 2,2- diphenyl-1-picrylhydrazyl (DPPH) free radical. The result showed the cube contained 2.12% sodium, 1.22% copper and 0.43% potassium while the ascorbic acid value was 66.00 mg/100 g. The macromolecule content recorded was 40.15 g/100 g for carbohydrates and 7.54 g/100 g for protein. The cube had 10.77 mg GAE/g and 21.72 mg QE/g for total phenolic and flavonoid respectively. The peroxide value of the cube was 9.52 meq/kg and classified in a moderate oxidation state. Furthermore, the half-maximal inhibitory concentration (IC50) for antioxidant activity analysed was 89.04 µg/mL which means the cube shows intermediate antioxidant activity. Based on the result, the cube is safe to consume and can provide health benefits to consumers.

Production and Quality Evaluation of Yogurt and Watermelon Juice Blends

The study investigated the effect of incorporation of watermelon juice in yogurt on the quality of the blends. Yogurt and watermelon (Citrullus lanatus) juice were produced. The watermelon juice was used to substitute 0, 10, 20, 30, 40, and 50% of yogurt. The chemical composition, antioxidant activity, physicochemical, and sensory properties of the blends were determined using standard procedures. The pH of the yogurt and watermelon juice were 4.57 and 5.78, respectively and varied from 5.18 -6.04 for the blends. The moisture, protein, ash, fat and carbohydrate contents decreased with increase in the amount of watermelon juice in the blends. The vitamin C, calcium, zinc and magnesium contents increased while the phosphorus and potassium contents decreased with increased level of watermelon juice in the blends. The phenols and carotenoids contents increased while the flavonoids content decreased with increase in the level of watermelon juice in the blends. The antioxidant activity using DPPH assay varied with the samples where yogurt had higher radical scavenging activity than the watermelon juice. The radical scavenging activities and the ferric reducing antioxidant property (FRAP) values also increased with the level of watermelon juice in the blends. The FRAP values for yogurt and watermelon juice were 1.22 and 1.58mg/ml, respectively and increased to a range of 1.29 -3.70 mg/ml for the blends. The yogurt had higher scores than the watermelon juice for all the sensory attributes evaluated. The scores for the sensory attributes decreased with increase in the level of watermelon juice in the blends. However, the scores for the blend containing 10 % watermelon juice for all the attributes were not significantly different (p>0.05) from those of the yogurt. Therefore, it is concluded that watermelon juice could be used to substitute 10% yogurt without adversely affecting the qualities of the blends.

Characterization of Differences in Chemical Profiles and Antioxidant Activities of Schisandra chinensis and Schisandra sphenanthera Based on Multi-Technique Data Fusion

Schisandra chinensis (Turcz.) Baill. (S. chinensis) and Schisandra sphenanthera Rehd. et Wils (S. sphenanthera) are called “Wuweizi” in traditional Chinese medicine, and they have distinct clinical applications. To systematically compare the differential characteristics of S. chinensis and S. sphenanthera, this study employed ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) and gas chromatography–mass spectrometry (GC-MS) to construct chemical profiles of these two species from different regions. In total, 31 non-volatiles and 37 volatiles were identified in S. chinensis, whereas 40 non-volatiles and 34 volatiles were detected in S. sphenanthera. A multivariate statistical analysis showed that the non-volatiles tigloygomisin P, schisandrol A, schisantherin C, and 6-O-benzoylgomisin O and the volatiles ylangene, γ-muurolene, and β-pinene distinguish these species. Additionally, the metabolism of oxygen free radicals can contribute to the development of various diseases, including cardiovascular and neurodegenerative diseases. Therefore, antioxidant activities were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) scavenging assays. The results showed that S. sphenanthera exhibited significantly higher antioxidant potential. A gray relational analysis indicated that the key contributors to the antioxidant activity of S. chinensis were schisandrol A, gomisin G, schisantherin C, pregomisin, gomisin J, and schisantherin B. For S. sphenanthera, the key contributors included gomisin K2, schisantherin B, gomisin J, pregomisin, schisantherin C, schisandrin, gomisin G, schisantherin A, schisanhenol, and α-pinene. The identification of the differential chemical markers and the evaluation of the antioxidant activities provide a foundation for further research into the therapeutic applications of these species. This innovative study provides a robust framework for the quality control and therapeutic application of S. chinensis and S. sphenanthera, offering new insights into their medicinal potential.

Analysis of Antioxidant Properties and Compounds in Different Rosa Taxa Fruits Using UV-Vis and UPLC-TQ-MS Techniques.

This comprehensive analysis of the fruits of Rosa spp. (FR) evaluates their chemical components and antioxidant activity. The study quantified total flavonoids and polyphenols using aluminum trichloride colorimetric assay and Folin-Ciocalteu methods, with the fruit of Rosa. laxa Rtez. var. mollis Yü et Ku. sample exhibiting the highest concentrations of 59.21 mg/g and 81.13 mg/g, respectively. Ultra-High-Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry (UPLC-TQ-MS) assessed seven primary components, with notable levels of euscaphic acid, ursolic acid, and gallic acid. Antioxidant activities were tested using DPPH and ABTS methods, showing strong activities in samples the fruits of Rosa. persica Mickx ex Juss. and Rosa. laxa Rtez. var. kaschgarica (Rupr.) Y. L. Han. Chemometric analyses, including similarity, cluster, principal component, and grey relational analyses, were used to explore relationships between FR varieties and their antioxidant properties. The study provides a vital basis for future FR quality assessments.

Chemical composition and biological activities of essential oils from Alyssoides utriculata (L.) Medik

The chemical compositions, antioxidant activities, and antimicrobial activities of the essential oils acquired from the separated parts of air-dried flowers, leaves, and stems of Alyssoides utriculata L. plant growing in Turkiye were determined. Three volatile oil components were acquired via hydrodistillation using a Clevenger apparatus and analyzed by the Gas Chromatography-Mass spectrometry/Flame Ionization Detection (GC-MS/FID) analysis. A total of 75, 67, and 76 compounds in the volatile oils of flower, leaves, and stem of A. utriculata were identified, respectively. The highest percentage of chemical compounds in the essential oils of A. utriculata were determined to be monoterpenes in flowers and leaves, (72.4% and 66.5%) and hydrocarbons (29.2%) in stems. While α-pinene (62.5% and 46.7%) was defined as the major compound in the flowers and leaves, nonane (21.2%) was determined to be so in the stem essential oil. The antioxidant activity of the obtained essential oils was determined according to free radical scavenging and total phenolic content (TPC), and antimicrobial activity against 12 bacteria and 5 fungi, using the agar dilution method. The amount of TPC and scavenging activity of the flower oil were found to be 440.61 ± 6.26 mg GAE/L and 46.00 ± 1.28%, respectively. Based on the antimicrobial activity results, all the essential oils of A. utriculata were determined to have antimicrobial activity against Escherichia coli and Bacillus subtilis.

Nutritional Value, Phytochemical Properties of Different Parts of Dill (Anethum graveolens L.) and Their Effects on in vitro Digestibility in Ruminants

Introduction: At the interface between man, animal and environment, the use of phytobiotics in agroecology practices has been developed as one of the most effective nutritional strategies for animal performance, health, and well-being. This study aimed to determine the effect of extracts from different parts (leaves, flowers and fruits) of a medicinal and food plant, dill ( Anethum graveolens L.) on in vitro digestibility in small ruminants. Methods: Chemical and parietal composition and antioxidant activity were determined, and nutritional and energy values were predicted. Substrate fermentation was studied using in vitro gas production techniques in sheep and goat intestines. Results: Flowers were rich in secondary metabolites, while fruits were rich in fiber and showed the best antioxidant activity against DPPH (IC50 = 41.71 μg/ml). The studied dill plant parts were digestible and nutritious, mainly fruits, with lower gas production rates compared to leaves and flowers in sheep and goats. The methane gas produced by fermentation was not significant in the leaves of either species. Conclusion: In summary, A. graveolens fruits can be considered a natural source of antioxidants that improve animal nutrition and health. Moreover, A. graveolens leaves can play an ecological role in the environment.

Essential oil from Knema Elegans warb.: chemical composition, antioxidant and anti-acetylcholinesterase activities

Essential oil from Knema Elegans warb.: chemical composition, antioxidant and anti-acetylcholinesterase activities

In Vitro Antioxidant Assessment of Methanol and Water Extracts of Anthemis kotschyana Boiss. var. kotschyana

The genus Anthemis, with approximately 130 species globally, is significant within the Asteraceae family and is widely used in traditional medicine. Studies on the biological activity of Anthemis kotschyana, an endemic species found in Turkey, are limited. This study investigated the chemical constituents and antioxidant activity of Anthemis kotschyana using two different extracts, methanol and water. The major components of the plant were determined by GC‒MS. According to the data obtained, the major component was found to be "2-propenoic acid, a tridecyl ester" in the water extract and "cyclododecane" in the methanol extract. When the DPPH and ABTS radical scavenging activities were analysed, the methanol extract was found to be more active than the water extract in the DPPH experiment, while the opposite was observed in the ABTS experiment. The TPC was greater than the TFC based on the acquired results. The TPC of the water extract was 83.7 ± 15.6 mg GAE/g, the TPC of the MeOH extract was 170.7 ± 17.4 mg GAE/g, and the TFC of the water extract was 24.3 ± 7.2 QE/g, while the TFC of the MeOH extract was 65.6 ± 5.3 QE/g. For both substances, the amount of methanol extract was greater than that of the water extract. In conclusion, further studies on this species, known for its antioxidant activity and potential as a source of phenolic compounds, could support its use as a therapeutic agent in the future.

Chemical profiling, bioactive compounds, antioxidant, and anti-inflammatory activities of Indonesian propolis extract produced by Tetragonulalaeviceps

Propolis produced by stingless bees contains various chemical compounds that contribute to its bioactivity. The availability of certain plants at the growth site and the propolis's geographic origin have a significant impact on its chemical composition. The objective of this study was to examine the chemical profile, yield, total flavonoid and phenolic content, and in vitro antioxidant and anti-inflammatory effects of propolis extract from 10 distinct locations in Indonesia. The yield of propolis extract investigated in this study lies in the range of 26.25 ± 1.76 to 43.25 ± 3.60 %. The total phenolic content of the propolis extract varies from 50.03 ± 3.40–98.03 ± 13.94 mg GAE/g whereas the total flavonoid content of the propolis extract varies from and 0.70 ± 0.08–57.76 ± 0.67 mg QE/g. The antioxidant activity of the propolis extract in terms of IC50 values lies in the range of 332.07 ± 6.12 to 831.48 ± 29.48 ppm whereas the anti-inflammatory activity of the propolis extract in terms of IC50 values lies in the range of 28.69 ± 4.95 to 44.12 ± 19.22 ppm. Both the total flavonoid and phenolic content of the propolis extract from various locations were correlated with the antioxidant activities and anti-inflammatory activities. The results indicate that there was a significant negative correlation between the total flavonoid and phenolic content of the propolis extract with the antioxidant activity. However, the anti-inflammatory activity was not strongly correlated with the total flavonoid and phenolic content of the propolis extract. There were 36 volatile compounds in the propolis extract as identified by the Gas Chromatography–Mass Spectrometry with triterpenoid as the major substances (28.66–44.86 %). The presence of anti-inflammatory compounds particularly α, β-Amyrin (2.2–6.52 %) and lupeol (2–4.72 %) in the propolis extract highlights the potential of propolis in health and medicine application.

Chemical Composition, Antioxidant and Antimicrobial Activities of Essential Oil Extracted from waste of Juniperus communis L. Medicinal and Aromatic Plants Industry in Albania

Chemical Composition, Antioxidant and Antimicrobial Activities of Essential Oil Extracted from waste of Juniperus communis L. Medicinal and Aromatic Plants Industry in Albania

Chemical composition, antioxidant and antimicrobial activities of Lepechinia rufocampii Epling & Mathias essential oil from the highlands of Ecuador

The chemical composition, antioxidant andantimicrobial activities of the essential oil from leaves and flowers of Lepechinia rufocampii Epling & Mathias were studied. GC-FID and GC-MS analyses allowed the identification and quantification of 122 constituents, representing 98.7% of the essential oil. Aliphatic compounds, mainly methyl ketones (62.4%) and sesquiterpene hydrocarbons (19.5%) were found to be the most abundant compounds, while oxygenated monoterpenes were the minor. The most abundant compounds were undecan-2-one (34.6%), nonan-2-one (21.1%), and (E)-caryophyllene (8.3%). Antioxidant activity was examined using DPPH, ABTS, and FRAP assays. The essential oil had a low scavenging effect and it showed ferric reducing activity. Antimicrobial activity of the essential oil was observed against pathogenic bacteria and a pathogenic yeast. The essential oil showed very good activity against Staphylococcus aureus, Escherichia coli and Salmonella enterica serovar, but low activities against Pseudomonas aeruginosa and Candida albicans. The MIC value of the essential oil varied from 1.04-33.05 μL/mL, with the lowest for Salmonella enterica serovar.