Chemical Compositions and Antioxidant Activities of the Essential Oils of Some Medicinal and Aromatic Plants
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Dosyalar
Tarih
2016
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma yem ve gıda endüstrisinde yaygın olarak kullanılan bazı uçucu yağların kimyasal kompozisyonlarının ve antioksidan aktivitelerinin belirlenmesi amacıyla yürütülmüştür. Tarçın, kimyon, defne, nane, kekik, biberiye ve adaçayı uçucu yağlarının başlıca bileşenleri sırasıyla cinnamaldehyde propilene glycol acetat (%41.50), cuminaldehyde (%44.01), 1,8 cineole (%39.55), (+) pullegon (%67.80), carvacrol (%59.03), 1,8 cineole (%30.12) ve (+) camphor (%17.15)'dur. Bu uçucu yağların antioksidan aktivitelerinde önemli düzeyde farklılıklar bulunmuştur (P<0.01). DPPH yöntemine göre en yüksek antioksidan aktiviteyi defne uçucu yağı (%79.00) göstermiştir. Bunu, kimyon (%75.98), kekik (%75.81), nane (%69.49), ada çayı (%69.01), tarçın (%68.83) ve biberiye (%63.88) uçucu yağları izlemiştir. Sonuç olarak, bazı tıbbi ve aromatik bitkilerden elde edilen uçucu yağların DPPH serbest radikal yakalama aktivitelerinin Vitamin E ve Trolox'dan önemli düzeyde yüksek olduğu belirlenmiştir (P<0.01)
The present study was conducted to determine the chemical compositions and antioxidant activities of some essential oils of some medicinal and aromatic plants widely used in feed or food industry. The major compounds of the essential oils of cinnamon, cumin, laurel, mint, oregano, rosemary and sage are cinnamaldehyde propylene glycol acetal (41.50%), cuminaldehyde (44.01%), 1,8 cineole (39.55), (+) pullegon (67.80%), carvacrol (59.03%), 1,8 cineole (30.12%) and (+) camphor (17.15%), respectively. There were significant differences in the antioxidant activities of these essential oils (P<0.01). In terms of the 2,2-diphenyl-1-picryhydrazyl (DPPH) assay, laurel essential oil (79.00%) demonstrated the highest antioxidant activity, followed by that from cumin (75.98%), oregano (75.81%), mint (69.49%), sage (69.01%), cinnamon (68.83%) and rosemary (63.88%). To conclude, the DPPH free radical scavenging activities of all essential oils from some medicinal and aromatic plant species are significantly greater than those of vitamin E and Trolox (P<0.01)
The present study was conducted to determine the chemical compositions and antioxidant activities of some essential oils of some medicinal and aromatic plants widely used in feed or food industry. The major compounds of the essential oils of cinnamon, cumin, laurel, mint, oregano, rosemary and sage are cinnamaldehyde propylene glycol acetal (41.50%), cuminaldehyde (44.01%), 1,8 cineole (39.55), (+) pullegon (67.80%), carvacrol (59.03%), 1,8 cineole (30.12%) and (+) camphor (17.15%), respectively. There were significant differences in the antioxidant activities of these essential oils (P<0.01). In terms of the 2,2-diphenyl-1-picryhydrazyl (DPPH) assay, laurel essential oil (79.00%) demonstrated the highest antioxidant activity, followed by that from cumin (75.98%), oregano (75.81%), mint (69.49%), sage (69.01%), cinnamon (68.83%) and rosemary (63.88%). To conclude, the DPPH free radical scavenging activities of all essential oils from some medicinal and aromatic plant species are significantly greater than those of vitamin E and Trolox (P<0.01)
Açıklama
Anahtar Kelimeler
Biyoloji, Gıda Bilimi ve Teknolojisi
Kaynak
Hayvansal Üretim
WoS Q Değeri
Scopus Q Değeri
Cilt
57
Sayı
2
