Anti-inflammatory activity and chemical composition of aqueous extract and essential oil from leaves of Ocimum selloi Benth.

Schisandra chinensis (Turcz.) Baill., which is known as omija in South Korea, is mainly cultivated in East Asia. The present study aimed to investigate the chemical composition of essential oil from the omija (OMEO) fruit obtained by supercritical fluid extraction using CO2 and to confirm the antioxidant and anti-inflammatory activity of OMEO using HaCaT human keratinocyte and RAW 264.7 murine macrophages. As a result of the chemical composition analysis of OMEO using gas chromatography-mass spectrometry, a total of 41 compounds were identified. The detailed analysis results are sesquiterpenoids (16), monoterpenoids (14), ketones (4), alcohols (3), aldehydes (2), acids (1), and aromatic hydrocarbons (1). OMEO significantly reduced the increased ROS levels in HaCaT keratinocytes induced by UV-B irradiation (p < 0.05). It was confirmed that 5 compounds (α-pinene, camphene, β-myrcene, 2-nonanone, and nerolidol) present in OMEO exhibited inhibitory activity on ROS production. Furthermore, OMEO showed excellent anti-inflammatory activity in RAW 264.7 macrophages induced by lipopolysaccharide. OMEO effectively inhibited NO production (p < 0.05) by suppressing the expression of the iNOS protein. Finally, OMEO was investigated for exhibition of anti-inflammatory activity by inhibiting the activation of NF-κB pathway. Taken together, OMEO could be used as a functional food ingredient with excellent antioxidant and anti-inflammatory activity.

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Chemical Composition of Pinus brutia Ten Essential Oil and Its in vitro Anti-Inflammatory Activity

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i2430340 ◽

2020 ◽

pp. 112-121

Author(s):

Lina Karrat ◽

Ream Nayal ◽

Mohammad Yaser Abajy

Keyword(s):

Chemical Composition ◽

Essential Oil ◽

Red Blood Cells ◽

Blood Cells ◽

Inflammatory Activity ◽

Membrane Stabilization ◽

Pinus Brutia ◽

Human Red Blood Cells ◽

Anti Inflammatory ◽

Stabilization Assay

This investigation aims to determine the chemical composition of Pinus brutia leaves essential oil and evaluate its anti-inflammatory property using Human Red Blood Cells (HRBC) membrane stabilization assay and Albumin denaturation assay. The chemical composition of essential oil (EO) obtained by hydro-distillation of leaves of Pinus brutia was investigated by GC-MS. The anti-inflammatory effect of EO was evaluated using Human Red Blood Cells (HRBC) membrane stabilization assay and Albumin denaturation assay. The main constituents of EO were α-Terpineol (66.16%), 3-Carene (4.90%), Carveol (4.55%) and cis-Verbenol (3.22%). The inhibion of hemolysis was observed at concentrations (2.5-12.5) µg/ml. Moreover, albumin denaturation test showed protection effect at concentrations (8-40) µg/ml. We concluded that, Pinusbrutia EO shows strong anti-inflammatory activity at different concentration when compared to standard drug of Diclofenac sodium. In addition, GC-MS analysis of Pinus brutia EO showed the presence of α-Terpineol as major compound in the oil. It reveals that this constituent is responsible to maximum protection of albumin denaturation and membrane stabilization assay. The future work will be determination of anti-inflammatory by in vivo models.

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