scholarly journals Chemical Composition, Olfactory Evaluation and Antioxidant Effects of an Essential Oil of Thymus Vulgaris L. from Germany

2008 ◽  
Vol 3 (7) ◽  
pp. 1934578X0800300
Author(s):  
Ivanka Stoilova ◽  
Stefanie Bail ◽  
Gerhard Buchbauer ◽  
Albert Krastanov ◽  
Albena Stoyanova ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Essential Oil ◽  
Antiradical Activity ◽  
Thymus Vulgaris ◽  
Published Data ◽  
Scavenging Effect ◽  
Phenolic Components ◽  
Linoleic Acid Emulsion ◽  
Oxidized Products ◽  
Antioxidant Effects

The composition of an essential oil of thyme from Germany was analyzed by GC/FID and GC-MS. Thirty constituents were identified with thymol (49.6%), p-cymene (16.4%), γ-terpinene (8.0%), linalool (4.6%) and carvacrol (4.0%) as the main compounds. In addition, olfactory evaluations were made of the thyme sample, as well as correlations of odor-impressions of the single constituents with published data. A pleasant aroma, characteristic of thyme oils was determined, with some main and minor constituents as odor-active compounds. The thyme oil possessed antiradical activity with respect to DPPH, which was greater than the activities of its major individual phenolic components, carvacrol and thymol. The oil also demonstrated a scavenging effect with respect to hydroxyl radicals (OH•), exceeding the effect exercised on the DPPH radical, the respective concentrations resulting in a 50% inhibition (IC50) being 41.4 μg/mL for DPPH and 2.9 μg/mL for OH•. Scavenging of the superoxide radical at a concentration of 50 μg/mL was 76.9%. Thyme essential oil revealed antioxidant activity in a model system comprised of a linoleic acid emulsion where, at a concentration of 0.05%, it caused 59.5% inhibition of conjugated dienes formation and 72.4% inhibition of the generation of secondary oxidized products from linoleic acid.

scholarly journals Chemical Composition, Olfactory Evaluation and Antioxidant Effects of the Essential oil of Origanum Majorana L. from Albania

2008 ◽  
Vol 3 (7) ◽  
pp. 1934578X0800300 ◽  
Author(s):  
Erich Schmidt ◽  
Stefanie Bail ◽  
Gerhard Buchbauer ◽  
Ivanka Stoilova ◽  
Albert Krastanov ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Chemical Composition ◽  
Essential Oil ◽  
Antiradical Activity ◽  
Scavenging Effect ◽  
Emulsion Model ◽  
Origanum Majorana ◽  
Linoleic Acid Emulsion ◽  
Oxidized Products ◽  
Antioxidant Effects

The chemical composition of marjoram essential oil ( Origanum majorana L.) was determined by GC/FID and GC/MS. As major compounds of the oil terpinen-4-ol (21.3%), trans-sabinene hydrate (15.5%), γ-terpinene (14.0%), and α-terpinene (8.9%) were identified. The odour profile and evaluation of marjoram essential oil was established. Marjoram oil has antiradical activity with regard to DPPH, exceeding that of the phenolic component thymol. The oil exhibited scavenging effect on the hydroxyl radicals (OH•), as well, which substantially exceeded that towards the DPPH radical - the respective concentrations for 50% inhibition of the radicals (IC50) were 0.11μg/mL for OH• and 341.0μg/mL for DPPH. Marjoram essential oil was capable of antioxidant activity in a linoleic acid emulsion model system, where at concentration of 0.05% it inhibited conjugated dienes formation by 50.00% and the generation of linoleic acid secondary oxidized products by 79.85%.

scholarly journals Chemical Composition, Olfactory Evaluation and Antioxidant Effects of the Essential Oil of Satureja Montana L

2008 ◽  
Vol 3 (7) ◽  
pp. 1934578X0800300
Author(s):  
Ivanka Stoilova ◽  
Stefanie Bail ◽  
Gerhard Buchbauer ◽  
Albert Krastanov ◽  
Albena Stoyanova ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Essential Oil ◽  
Superoxide Radical ◽  
Antiradical Activity ◽  
Oh Radicals ◽  
Phenolic Components ◽  
Linoleic Acid Emulsion ◽  
Oxidized Products ◽  
Antioxidant Effects ◽  
Satureja Montana

The composition of an essential oil of savory ( Satureja montana L.) from Slovenia was determined by GC/FID and GC-MS; the major components were carvacrol (41.5%), p-cymene (11.0%), thymol (8.6%), γ-terpinene (6.2%) and β-caryophyllene (4.1%). Using olfactory evaluations of the oil, a characteristic odor with strong carvacrol and thymol-notes was found. Savory oil was capable of antiradical activity with respect to the DPPH, hydroxyl (OH•), and superoxide radicals. The concentrations sufficient for 50% neutralization (IC50) of the respective radicals were 18.7 μg/mL for DPPH and 0.0067 μg/mL for OH•. The neutralization of the superoxide radical at a concentration of 50 μg/mL was by 78.8%. The antiradical activity of savory oil with regard to the DPPH and OH• radicals was substantially greater than that of its major phenolic components, carvacrol and thymol. Savory essential oil demonstrated antioxidant activity in a model system comprised of linoleic acid emulsion, inhibiting at a concentration of 0.01% the conjugated dienes formation by 64.5% and the generation of linoleic acid secondary oxidized products by 73.3%.

scholarly journals Chemical Composition, Olfactory Evaluation and Antioxidant Effects of an Essential Oil of Origanum Vulgare L. from Bosnia

2008 ◽  
Vol 3 (7) ◽  
pp. 1934578X0800300 ◽  
Author(s):  
Ivanka Stoilova ◽  
Stefanie Bail ◽  
Gerhard Buchbauer ◽  
Albert Krastanov ◽  
Albena Stoyanova ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Chemical Composition ◽  
Essential Oil ◽  
Antiradical Activity ◽  
Origanum Vulgare ◽  
Emulsion Model ◽  
Oregano Oil ◽  
Linoleic Acid Emulsion ◽  
Oxidized Products ◽  
Antioxidant Effects

The chemical composition of an essential oil of oregano ( Origanum vulgare L.) from Bosnia was analyzed by GC/FID and GC-MS. In total, 33 constituents were identified and carvacrol (66.2%), p-cymene (9.1%), γ-terpinene (7.3%) and β-caryophyllene (4.1%) were found to be the main compounds. In addition, olfactory evaluation data of the sample and correlations with the odor attributes of the single components are presented to explain the complex aroma impression of this essential oil. The oil possessed antiradical activity with respect to DPPH radicals, exceeding that of its major phenolic component, carvacrol. The oil also revealed scavenging potential with respect to hydroxyl radicals (OH•), which was superior to that towards the DPPH radical; the respective concentrations needed for 50% inhibition (IC50) were 53.8 μg/mL for DPPH and 0.31 μg/mL for OH•. The superoxide scavenging activity of oregano oil was 82.7% at 50 μg/mL. The oil also demonstrated antioxidant activity in a linoleic acid emulsion model system; at 0.05% concentration it inhibited conjugated dienes formation by 69.0% and the generation of secondary oxidized products from linoleic acid by 73.1 %.

scholarly journals Chemical Composition, Olfactory Evaluation and Antioxidant Effects of Essential Oil from Mentha Canadensis

2009 ◽  
Vol 4 (7) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Leopold Jirovetz ◽  
Katrin Wlcek ◽  
Gerhard Buchbauer ◽  
Ivanka Stoilova ◽  
Teodora Atanasova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Chemical Composition ◽  
Essential Oil ◽  
Antiradical Activity ◽  
Oh Radicals ◽  
Emulsion Model ◽  
Linoleic Acid Emulsion ◽  
Oxidized Products ◽  
Antioxidant Effects

The chemical composition of the essential oil from cornmint ( Mentha canadensis L.) was analyzed by GC/FID and GCMS. The main constituents were menthol (41.2%) and menthone (20.4%). It was established that cornmint oil had antiradical activity with respect to the DPPH and hydroxyl (OH•) radicals. The concentrations necessary for 50% neutralization of the respective radicals (IC50) were 365.0 μg/mL for DPPH and 0.3 μg/mL for OH•, which was indicative that the antioxidant activity in terms of OH• was higher than that of quercetin. Cornmint oil chelated the Fe3+ ions present in the solution. The oil demonstrated antioxidant activity in a linoleic acid emulsion model system, where at 0.1% concentration it inhibited the formation of conjugated dienes by 57.1% and the generation of secondary oxidized products of linoleic acid by 76.1%.

scholarly journals Chemical Composition, Olfactory Evaluation and Antioxidant Effects of Essential Oil from Mentha x piperita

2009 ◽  
Vol 4 (8) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Erich Schmidt ◽  
Stefanie Bail ◽  
Gerhard Buchbauer ◽  
Ivanka Stoilova ◽  
Teodora Atanasova ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Chemical Composition ◽  
Essential Oil ◽  
Antiradical Activity ◽  
Oh Radicals ◽  
Oh Radical ◽  
Mentha X Piperita ◽  
Linoleic Acid Emulsion ◽  
Oxidized Products ◽  
Antioxidant Effects

The chemical composition of the essential oil from peppermint ( Mentha x piperita L.) was analyzed by GC/FID and GC-MS. The main constituents were menthol (40.7%) and menthone (23.4%). Further components were (+/-)-menthyl acetate, 1,8-cineole, limonene, β-pinene and β-caryophyllene. Peppermint oil possessed antiradical activity with respect to DPPH (diphenyl picryl hydrazyl) and hydroxyl (OH•) radicals, exercising stronger antioxidant impact on the OH• radical. The concentrations required for 50% inhibition of the respective radical (IC50) were 860 μg/mL for DPPH and 0.26 μg/mL for OH•. Peppermint essential oil demonstrated antioxidant activity in a model linoleic acid emulsion system in terms of inhibiting conjugated dienes formation by 52.4% and linoleic acid secondary oxidized products generation by 76.9% (at 0.1% concentration).

scholarly journals Chemical Composition, Olfactory Evaluation and Antioxidant Effects of the Leaf Essential Oil of Corymbia citriodora (Hook) from China

2007 ◽  
Vol 2 (5) ◽  
pp. 1934578X0700200 ◽  
Author(s):  
Leopold Jirovetz ◽  
Stefanie Bail ◽  
Gerhard Buchbauer ◽  
Ivanka Stoilova ◽  
Albert Krastanov ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Chemical Composition ◽  
Essential Oil ◽  
Antioxidant Activities ◽  
Oh Radicals ◽  
Leaf Essential Oil ◽  
Corymbia Citriodora ◽  
Linoleic Acid Emulsion ◽  
Oxidized Products ◽  
Antioxidant Effects

The chemical composition of a sample of lemon eucalyptus essential oil ( Corymbia citriodora) from China was determined by GC/FID and GC/MS. Citronellal (76.3%), citronellol (5.7%) and neo-isopulegol (5.5%) were the major components. The odor of the sample was evaluated as fresh, citrus-like and mildly fruity, with a pleasant woody background note. Lemon eucalyptus oil was found to exhibit antiradical activity with respect to DPPH and hydroxyl (OH•) radicals. The effect exercised on OH• radicals significantly exceeded that observed for the DPPH radical – the respective concentrations for 50% inhibition of the radicals were 0.38 μg/mL for OH• and 344.0 μg/mL for DPPH. Furthermore, the essential oil revealed antioxidant activities in a model system comprised of a linoleic acid emulsion. At a concentration of 0.1%, inhibition of conjugated dienes-formation by 59.8% was observed and the formation of secondary oxidized products of linoleic acid by 84.7%.

scholarly journals Essential oil of Pulicaria vulgaris (prostrata) and its biological activity

2020 ◽  
Vol 99 (3) ◽  
pp. 44-50
Author(s):  
A.Sh. Zhanzhaxina ◽  
◽  
Ye.M. Suleimen ◽  
M.Yu. Ishmuratova ◽  
Zh.B. Iskakova ◽  
...  
Keyword(s):  
Essential Oil ◽  
Antiradical Activity ◽  
Radical Scavenging ◽  
Artemia Salina ◽  
Gas Chromatography Mass Spectrometry ◽  
Ovarian Cancer Cells ◽  
Cytotoxic Activities ◽  
Activity Assay ◽  
Scavenging Effect ◽  
First Time

The investigation of the chemical composition, antioxidant and cytotoxic activities of the essential oil of Pulicaria vulgaris wild growing in Akmola region, Kazakhstan was the aim of the study. The essential oil was obtained by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC/MS). A total of 49 compounds were identified representing 86.4 % and the major components were patchoulane (37.4), buddledin C (13.9%), T-cadinol (4.7%), trans-sesquisabinene hydrate (4.1%), dyhydro--agarofuran (2.7%), (Z)-α-atlantone (1.8%) and corymbolone (1.2%). Six components were identified as unknown (2.6%). The antioxidant activity was evaluated by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and the essential oil demonstrated an average scavenging effect at 0.75 and 1 mg ml-1 concentrations compared with butylhydroxyanisole (BHA). The antiradical activity results of the P. vulgaris essential oil is published for the first time. Cytotoxic activity assay was studied against Artemia salina larvae and it can be concluded that the essential oil has a good lethal toxicity in all tested concentrations (10-1 mg ml-1). The authors attribute this result to the presence of the patchoulane as a major component, which is known for its activity against ovarian cancer cells.

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