Antigenotoxic and antioxidant activities of a polyphenolic extract from European Dracocephalum moldavica L.

Aprotosoaie, Ana Clara; Mihai, Cosmin Teodor; Vochița, Gabriela; Rotinberg, Pincu; Trifan, Anca; Luca, Simon Vlad; Petreuş, Tudor; Gille, Elvira

doi:10.1016/j.indcrop.2015.11.004

Cited by 35 publications

(35 citation statements)

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“…The extracts were re‐dissolved in DMSO (5 mg/mL) and total phenolic content (TPC) was assayed by Folin–Ciocalteu method, whereas total flavonoid content (TFC) was estimated according to Ozsoy et al . TPC was expressed as milligrams of gallic acid equivalents per gram of extract (mg GAE/g extract) based on a standard curve of gallic acid (0.1–1 mg/mL; y = 0.9305 x + 0.0389; R 2 = 0.9998).…”

Section: Methodsmentioning

confidence: 99%

“…The extracts were re-dissolved in DMSO (5 mg/mL) and total phenolic content (TPC) was assayed by Folin-Ciocalteu method, 16 whereas total flavonoid content (TFC) was estimated according to Ozsoy et al 17 TPC was expressed as milligrams of gallic acid equivalents per gram of extract (mg GAE/g extract) based on a standard curve of gallic acid (0.1-1 mg/ mL; y = 0.9305x + 0.0389; R 2 = 0.9998). (+)-Catechin (0.025-0.175 mg/mL) was used for plotting the calibration curve of TFC (y = 2.9548x + 0.013; R 2 = 0.9997) and results were calculated as milligrams of (+)-catechin equivalents per gram of extract (mg CE/g extract).…”

Section: Total Phenolic and Flavonoid Contentsmentioning

confidence: 99%

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HPLC‐DAD‐ESI‐Q‐TOF‐MS/MS profiling of Verbascum ovalifolium Donn ex Sims and evaluation of its antioxidant and cytogenotoxic activities

Luca

Aprotosoaie

Mihai

et al. 2018

Phytochemical Analysis

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Section: Methodsmentioning

confidence: 99%

Section: Total Phenolic and Flavonoid Contentsmentioning

confidence: 99%

HPLC‐DAD‐ESI‐Q‐TOF‐MS/MS profiling of Verbascum ovalifolium Donn ex Sims and evaluation of its antioxidant and cytogenotoxic activities

Luca

Aprotosoaie

Mihai

et al. 2018

Phytochemical Analysis

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“…Research reports have demonstrated antioxidant, anti-bacterial, antigenotoxic, and cardioprotective activity of metabolites from this species (Dastmalchi et al 2007;Nikitina et al 2008;Jiang et al 2014;Aprotosoaie et al 2016). It has been found that the essential oil of D. moldavica is secreted by several types of secretory trichomes located on various parts of shoots: stems, leaves, and flowers (Kubiak 1959;Dmitruk and Weryszko-Chmielewska 2010).…”

Section: Introductionmentioning

confidence: 99%

Sites of secretion of bioactive compounds in leaves of Dracocephalum moldavica L.: anatomical, histochemical, and essential oil study

et al. 2019

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Dracocephalum moldavica L. is an aromatic plant emitting intense lemon scent. The aboveground parts of the plants constitute raw material for medicine and food industry. In contrast to the comprehensively investigated trichomes, there are only few studies of the histochemical characteristics of the leaves of essential oil-bearing plants from the family Lamiaceae. The present study shows the micromorphology, anatomy, and histochemistry of the leaves of the analysed species. The research aimed to determine the location of essential oil and other specialised metabolites in leaf tissues. The investigations of fresh and fixed material were carried out with the use of light, fluorescence, and scanning electron microscopy. Additionally, the content and composition of essential oil in the leaves were determined with the GC/MS method. The leaf epidermis had non-glandular unbranched trichomes and three types of glandular trichomes: peltate as well as long and short capitate trichomes. The results of the histochemical assays showed positive reactions to lipids and to some secondary compounds such as essential oil, terpenes, phenolic compounds, and flavonoids in all types of the glandular and non-glandular trichomes. The same compounds were found in the epidermis cells of the leaves. The results of the present study indicate that the intense smell of the leaves is associated with emission of essential oil not only by the glandular and non-glandular trichomes but also by the leaf epidermis cells. The main components in the essential oil (0.10%) include geranial, neral, geraniol, nerol, and trans-myrtanol acetate. Since D. moldavica has been used as an adulterant of Melissa officinalis L., the anatomical traits of leaves and the essential oil composition in both species were compared in the study.

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“…Moreover, the extracts and oil from Moldavian dragonhead are widely used in the food industry (Dmitruk & Weryszko-Chmielewska, 2010;Yousefzadeh et al, 2013). The leaves of Moldavian dragonhead are reported to contain various polyphenols, especially hydroxycinnamic acids and flavonoids, luteolin and their glycosides, quercetin, diosmetin, kaempferol, acacetin, agastachioside, and salvigenin (Aprotosoaie et al, 2016;Yang, Xing, He, & Wu, 2014). It has also been reported that the extract of Moldavian dragonhead has antibacterial and antioxidant properties along with cardioprotective effects (Jiang et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

Dziki

Cacak-Pietrzak

Gawlik‐Dziki

et al. 2019

CyTA - Journal of Food

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The dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Moldavian dragonhead leaves increased water absorption by the flour but decreased the volume of bread and crumb lightness. The enriched breads were characterized by a higher value of crumb hardness than that of control bread. The total phenolics content linearly increased with the percentage increase in the addition of dragonhead leaves from 4.8 to 10.1 mg GAE/g dry mass. As a result, the antioxidant activity of bread increased. Sensory evaluation revealed that the wheat bread can be supplemented with Moldavian dragonhead leaves up to 3 g/100 g wheat flour addition of dragonhead leaves with good consumer acceptability.Efecto de las hojas de dracocephalum (Dracocephalum moldavica L.) en las propiedades del horneado de harina de trigo y en la calidad del pan RESUMEN En el presente estudio se agregaron hojas secas y en polvo de dracocephalum (Dracocephalum moldavica L.) (0, 1, 3, 4 y 5 g/100 g de harina de trigo) a la harina de trigo para elaborar pan. Posteriormente, se estudiaron las propiedades del farinógrafo de la masa y se evaluaron las propiedades del pan enriquecido. Los resultados mostraron que las hojas del dracocephalum provocan que la harina absorba mayor cantidad de agua, a la vez que el volumen del pan y la ligereza de la miga disminuyen. Los panes enriquecidos se caracterizan por tener un valor de dureza de miga más elevado que el del pan de control. El contenido total de fenólicos se incrementó linealmente de 4.8 a 10.1 mg GAE/g de masa seca a medida que aumentó el porcentaje de hojas de dracocephalum adicionado. Como resultado, se elevó la actividad antioxidante del pan. A partir de la evaluación sensorial se constató que es posible complementar el pan de trigo con una proporción de hojas de dracocephalum de hasta 3 g/100 g de harina de trigo, obteniendo buena aceptación por parte del consumidor. ARTICLE HISTORY

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Antigenotoxic and antioxidant activities of a polyphenolic extract from European Dracocephalum moldavica L.

Cited by 35 publications

References 57 publications

HPLC‐DAD‐ESI‐Q‐TOF‐MS/MS profiling of Verbascum ovalifolium Donn ex Sims and evaluation of its antioxidant and cytogenotoxic activities

HPLC‐DAD‐ESI‐Q‐TOF‐MS/MS profiling of Verbascum ovalifolium Donn ex Sims and evaluation of its antioxidant and cytogenotoxic activities

Sites of secretion of bioactive compounds in leaves of Dracocephalum moldavica L.: anatomical, histochemical, and essential oil study

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

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