Chemical Composition of the Essential Oils from Flowers and Leaves of<i>Marsdenia erecta</i>Using Microwave Assisted Hydrodistillation Technique

Mohammadhosseini, Majid; Akbarzadeh, Abolfazl; Shafaghat, Ali; Hashemi‐Moghaddam, Hamid; Nafchi, Abdorreza Mohammadi; Ashouri, Hassan

doi:10.1080/0972060x.2016.1202780

Cited by 18 publications

(6 citation statements)

References 40 publications

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“…A comprehensive detail concerning the application of the MAHD technique has been given in our previous articles . Briefly, a microwave oven ( Samsung , South Korea) regulated at a frequency of 2450 MHz having a proper internal capacity to house the glass Clevenger set up was employed.…”

Section: Methodsmentioning

confidence: 99%

Profiling of Compositions of Essential Oils and Volatiles of Salvia limbata Using Traditional and Advanced Techniques and Evaluation for Biological Activities of Their Extracts

Mohammadhosseini

Akbarzadeh

Flamini

2017

Chemistry & Biodiversity

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In the present work, the essential oils and volatiles from flowers, leaves, and stems of Salvia limbata obtained using microwave-assisted hydrodistillation, solvent-free microwave extraction, headspace-assisted analysis, and headspace-solid phase microextraction have been characterized for the first time. The results have been also compared with those from traditional separation techniques involving hydrodistillation and steam distillation. Regardless of some common compounds in all of the profiles, some dissimilarities were noted due to the use of different extracting approaches. Taking into account the chemical categories, sesquiterpene hydrocarbons were found as the most represented group of natural compounds contributing to the chemical profiles. It was also noted that the methanol extracts obtained from the flowers of Sal. limbata showed a desirable antioxidant activity, comparable to the standard antioxidant butylated hydroxytoluene. Furthermore, using the disc diffusion and broth microdilution methods, all the tested bacteria demonstrated weak to moderate and moderate to strong sensibilities to the MeOH extracts obtained from different plant parts of Sal. limbata.

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Section: Methodsmentioning

confidence: 99%

Profiling of Compositions of Essential Oils and Volatiles of Salvia limbata Using Traditional and Advanced Techniques and Evaluation for Biological Activities of Their Extracts

Mohammadhosseini

Akbarzadeh

Flamini

2017

Chemistry & Biodiversity

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“…This is mainly because of their favorite flavor, healing attributes, antimicrobial potential, and antioxidant properties. There are numerous reports on the use of various medicinal plants and their derivatives, for example, essential oils, aqueous or alcoholic extracts, and powders that are obtained from various plant parts (Abdel‐Samie et al., 2011; Amany et al., 2012; Badei et al., 2002; Chang et al., 2016; Delvarianzadeh et al., 2020; Isobe et al., 2004; Izzreen & Noriham, 2011; Kanatt et al., 2007; Kozłowska et al., 2014; Mildner‐Szkudlarz et al., 2009; Mohammadhosseini et al., 2016). Phenolic and flavonoids constituents are major compounds in medicinal plants that have antibacterial, antitumor, and antioxidant properties, while having the ability to increase the shelf life of food products (Aslanipour et al., 2017; Nychas et al., 2003).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment

Sourki

Ghani

Kiani

et al. 2021

Food Science & Nutrition

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In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentrations of lemon verbena powder and EO were added to the cookies in comparison with TBHQ. The oxidative stability of fat component in cookies (peroxide value, p‐Anisidine, TOTOX value), along with the physicochemical (pH, acidity, weight loss, and moisture content) and sensory properties of the cookies were evaluated over a period of 6 months during storage at room temperature. The main constituents of EO are geranial (27.21%), neral (20.01%), spathulenol (7.28%), and limonene, while trans‐Ferulic acid (6.71 mg/g), Hesperidin (1.87 mg/g), and ρ‐Coumaric acid (0.04 mg/g) were measured as main phenolic compounds. The peroxide value increased in all samples for the first 2 months of storage and then decreased as hydroperoxide was converted to secondary oxidation products. The p‐Anisidine value increased in all samples during storage. This parameter was lower in cookies containing lemon verbena EO and TBHQ treatments. Sensory evaluations of cookies showed that lemon verbena EO had positive effects on the aroma and taste of cookies during storage, whereas lemon verbena powder had adverse effects on mouthfeel and consumer acceptance. The results showed that lemon verbena can increase the eating quality, prolong the shelf life, and maintain the integrity of bakery products with high‐fat content.

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“…Quantification and qualification of the respective chemical profiles are of prime importance since there are broad spectra of natural compounds which can be used as proper alternatives for chemical drugs with noxious side effects [68][69][70][71] . Over the recent decades, there is a growing interest in drug discovery to medicinal plants for the maintenance of health in all parts of the world.…”

Section: Resultsmentioning

confidence: 99%

Gas Chromatographic-Mass Spectrometric Analysis of Volatiles Obtained by HS-SPME-GC-MS Technique from Aerial Parts of Ziziphora Capitata L., and Evaluation for Biological Activity.

Mohammadhosseini¹,

Akbarzadeh²,

Hashemi‐Moghaddam³

et al. 2016

Orient. J. Chem

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Volatile constituent components from aerial parts of Ziziphora capitata L. were successfully separated using headspace solid-phase microextraction (HS-SPME) approach, and were subsequently analyzed by means of GC and GC-MS instruments. The major volatile compounds were found to be pulegone (23.8%), p-mentha-3,8-diene (17.0%), a-pinene (11.4%), b-pinene (11.3%) and p-menth-3-en-8-ol (8.3%) altogether involving more than 70% of the profile accounting for high frequency of monoterpene hydrocarbons. Moreover, the methanolic extracts of Z. capitata were evaluated for possible antioxidant and antibacterial activities. In this regard, antioxidant activity of the extracts was determined by monitoring the scavenging capability of the DPPH free radical. Antibacterial activity was evaluated against some of Gram-positive and Gram-negative bacteria using disc diffusion and broth microdilution methods. The minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values varied over the ranges 3.12-12.5 mg/ml and 6.25-25 mg/ml, respectively. Our study revealed that methanolic extracts of Z. capitata exhibit strong and promising broad-spectrum activities against all the test isolates. For clinical isolates, the minimal MIC and MBC values were related to B. cereus and L. monocytogenes strains, whereas for the standard strains, both P. aeruginosa and S. aureus showed the lowest MIC and MBC values under the same conditions.

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Chemical Composition of the Essential Oils from Flowers and Leaves ofMarsdenia erectaUsing Microwave Assisted Hydrodistillation Technique

Cited by 18 publications

References 40 publications

Profiling of Compositions of Essential Oils and Volatiles of Salvia limbata Using Traditional and Advanced Techniques and Evaluation for Biological Activities of Their Extracts

Profiling of Compositions of Essential Oils and Volatiles of Salvia limbata Using Traditional and Advanced Techniques and Evaluation for Biological Activities of Their Extracts

Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment

Gas Chromatographic-Mass Spectrometric Analysis of Volatiles Obtained by HS-SPME-GC-MS Technique from Aerial Parts of Ziziphora Capitata L., and Evaluation for Biological Activity.

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