Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

Erkan, Naciye; Ayranci, G.; Ayrancı́, Erol

doi:10.1016/j.foodchem.2008.01.058

Cited by 617 publications

(407 citation statements)

References 29 publications

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“…The antioxidant activity of L. stoechas spp. luisieri can be attributed to rosmarinic acid, commonly found in Rosmarinus and Lavandula genus (Erkan et al 2008;Slobodnikova et al 2013). The higher ethanolic extract TPC results can be explained by its higher solubility in ethanol than in water (W€ ust et al 2016).…”

Section: Antioxidant Activity Phenolic Profile and Trace Elementsmentioning

confidence: 99%

Antibacterial, antioxidant and anti-proliferative properties and zinc content of five south Portugal herbs

Nunes

Paśko

Tyszka-Czochara

et al. 2016

Pharmaceutical Biology

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Context: Crataegus monogyna L. (Rosaceae) (CM), Equisetum telmateia L. (Equisataceae) (ET), Geranium purpureum Vil. (Geraniaceae) (GP), Mentha suaveolens Ehrh. (Lamiaceae) (MS), and Lavandula stoechas L. spp. luisieri (Lamiaceae) (LS) are all medicinal. Objective: To evaluate the antioxidant, antiproliferative and antimicrobial activities of plant extracts and quantify individual phenolics and zinc. Material and methods: Aerial part extracts were prepared with water (W), ethanol (E) and an 80% mixture (80EW). Antioxidant activity was measured with TAA, FRAP and RP methods. Phenolics were quantified with a HPLC. Zinc was quantified using voltammetry. Antibacterial activity (after 48 h) was tested using Enterococcus faecalis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Listeria monocytogenes. Antiproliferative activity (after 24 h) was tested using HEP G2 cells and fibroblasts. Results: Solvents influenced results; the best were E and 80EW. GP had the highest antioxidant activity (TAA and FRAP of 536.90 mg AAE/g dw and 783.48 mg TE/g dw, respectively). CM had the highest zinc concentration (37.21 mg/kg) and phenolic variety, with neochlorogenic acid as the most abundant (92.91 mg/100 g dw). LS was rich in rosmarinic acid (301.71 mg/100 g dw). GP and LS inhibited the most microorganisms: B. cereus, E. coli and S. aureus. GP also inhibited E. faecalis. CM had the lowest MIC: 5830 lg/mL. The antibacterial activity is explained by the phenolics present. LS and CM showed the most significant anti-proliferative activity, which is explained by their zinc content. Conclusion: The most promising plants for further studies are CM, LS and GP.ARTICLE HISTORY

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Section: Antioxidant Activity Phenolic Profile and Trace Elementsmentioning

confidence: 99%

Antibacterial, antioxidant and anti-proliferative properties and zinc content of five south Portugal herbs

Nunes

Paśko

Tyszka-Czochara

et al. 2016

Pharmaceutical Biology

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“…TP content showed a good correlation with the AC assays: ABTS+ (R 2 = 0.9807, p <0.01) and DPPH (R 2 = 0.9973, p <0.01). AC of other herbs and spices extracts such as oregano, rosemary, cumin, sage, fennel and thyme have been studied in different model systems (Hinneburg et al, 2006;Erkan et al, 2008;Vichi et al, 2001). Rosemary and sage have been reported to be particularly effective antioxidants, and oregano, thyme, turmeric, and nutmeg have also shown a high AC in both ground and extract form (Kähkönen et al, 1999).…”

Section: Total Phenol Content and Antioxidant Activitymentioning

confidence: 99%

Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg

Vallverdú‐Queralt¹,

Regueiro²,

Alvarenga³

et al. 2015

Food Sci. Technol (Campinas)

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Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Drbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds. To the best of our knowledge, two of them, apigenin-C-hexoside-C-pentoside and apigenin-C-hexoside-C-hexoside have not been previously reported in turmeric. Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway. Multivariate statistical treatment of the results allowed the detection of distinctive features among the studied herbs and spices.Keywords: antioxidant capacity; culinary herbs; HPLC-ESI-LTQ-Drbitrap; polyphenols; spices.Pratical Application: Culinary herbs and spices have been used as preservative agents to extend the shelf-life of food and also to enhance the flavor and organoleptic properties of different types of food. Interest in the bioactive phenolic compounds of these plant-based products is currently growing due to their health benefits. The aim of the current study was to extensively analyse the phenolic profile of dill, nutmeg, marjoram, turmeric and caraway to help industries to produce spices with higher content of polyphenols.

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“…Although oxygenated compounds we found in the essential oil were higher (77-79%) than oxygenated compounds Bousibia et al,, TEAC values we determined were lower than those of Bousbia et al (2009) reported. Erkan et al (2008) reported that ABTS radical scavenging activity of rosemary extract obtained by Soxhlet extraction, was found in between 15.5 and 15.7 (TEAC, mM) according to reaction time (1-6 minutes). Similarly Dorman et al (2003) found that ABTS radical scavenging activity of water fraction of rosemary obtained by hydrodistillation was changed from 10.3 to 14.1 (TEAC, mM) according to reaction time (1-10 minutes).…”

Section: Antioxidant Activity Against Abts and Dpph Radicalsmentioning

confidence: 99%

Microwave-assisted hydrodistillation of essential oil from rosemary

Karakaya

Karagözlü

et al. 2012

J Food Sci Technol

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Effects of microwave assisted hydrodistillation (MAHD) and conventional hydrodistillation (HD) methods on yield, composition, specific gravity, refractive index, and antioxidant and antimicrobial activities of essential oil of Rosmarinus officinalis L were studied. The main aroma compounds of rosemary essential oil were found as 1,8-cineole and camphor. Trolox equivalent antioxidant capacity (TEAC) values for essential oils extracted by MAHD and HD were 1.52 mM/ml oil and 1.95 mM/ml oil, respectively. DPPH radical scavenging activity of the oils obtained by MAHD and HD were found as 60.55% and 51.04% respectively. Inhibitory effects of essential oils obtained by two methods on linoleic acid peroxidation were almost the same. Essential oils obtained by two methods inhibited growth of Esherichia coli O157:H7, Salmonella typhimurium NRRLE 4463 and Listeria monocytogenes Scott A with the same degree. However, inhibitory activity of essential oil obtained by MAHD on Staphylococcus aureus 6538P was stronger than that of obtained by HD (p<0.05).

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Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

Cited by 617 publications

References 29 publications

Antibacterial, antioxidant and anti-proliferative properties and zinc content of five south Portugal herbs

Antibacterial, antioxidant and anti-proliferative properties and zinc content of five south Portugal herbs

Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg

Microwave-assisted hydrodistillation of essential oil from rosemary

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