Composition and anticandidal activity of the essential oil ofChaerophyllum byzantinum Boiss.

Kürkçüoğlu, Mine; Başer, Kemal Hüsnü Can; İşcan, Gökalp; Malyer, Hulusi; Kaynak, Gönül

doi:10.1002/ffj.1539

Cited by 28 publications

(18 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The biological activity of essential oils and extracts of some Chaerophyllum species such as antimicrobial, antioxidant, glutathione‐S‐transferase inhibitory activity and cytotoxic properties have been investigated.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Volatiles; Antimicrobial, Antioxidant and Cholinesterase Inhibitory Activity of Chaerophyllum aromaticum L. (Apiaceae) Essential Oils and Extracts

Petrović

Stamenković

Kostevski

et al. 2017

Chemistry & Biodiversity

View full text Add to dashboard Cite

The present study reports the chemical composition of the headspace volatiles (HS) and essential oils obtained from fresh Chaerophyllum aromaticum root and aerial parts in full vegetative phase, as well as biological activities of their essential oils and MeOH extracts. In HS samples, the most dominant components were monoterpene hydrocarbons. On the other hand, the essential oils consisted mainly of sesquiterpenoids, representing 73.4% of the root and 63.4% of the aerial parts essential oil. The results of antibacterial assay showed that the aerial parts essential oil and MeOH extract have no antibacterial activity, while the root essential oil and extract showed some activity. Both of the tested essential oils exhibited anticholinesterase activity (47.65% and 50.88%, respectively); MeOH extract of the root showed only 8.40% inhibition, while aerial part extract acted as an activator of cholinesterase. Regarding the antioxidant activity, extracts were found to be more effective than the essential oils.

show abstract

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Volatiles; Antimicrobial, Antioxidant and Cholinesterase Inhibitory Activity of Chaerophyllum aromaticum L. (Apiaceae) Essential Oils and Extracts

Petrović

Stamenković

Kostevski

et al. 2017

Chemistry & Biodiversity

View full text Add to dashboard Cite

show abstract

“…(WHO 2013), in India -western Himalaya C. villosum Wall ex DC. (Singh 2012), etc. The latest studies of Chaerophyllum species included their anatomy and morphology (Kowal et al 1971, Kowal and Latowski 1973, Yilmaz and Tekin 2013, Reuther and Claßen-Bockhoff 2013, and the composition of essential oils and biological effects of physiologically active compounds (Gonnet 1985, Pedro et al 1999, Baser et al 2000, Dall'Acqua and Innocenti 2004, Nematollahi et al 2005, Kürkçüoğlu et al 2006, Kapetanos et al 2008, Chizzola 2009, Lakušić et al 2009, Razavi and Nejad-Ebrahimi 2010.…”

Section: Introductionmentioning

confidence: 99%

Pollen morphology and the flower visitors of Chaerophyllum coloratum L. (Apiaceae)

Mačukanović-Jocić¹,

Stešević²,

Rančić³

et al. 2017

Acta Botanica Croatica

View full text Add to dashboard Cite

-The pollen features of Chaerophyllum coloratum L., endemic to the Dinaric Alps, have been examined by both light microscopy and scanning electron microscopy in order to contribute to a better understanding of the taxonomic status of the species. Flower visitors have also been observed and analyzed with the aim of clarifying certain pollination aspects of the species including fl ower attractiveness especially to honeybees, and also in order to ascertain its contribution to the bee pasture. The pollen grains of C. coloratum are isopolar, radially symmetrical and medium sized. Polar axis (P) is 26.83±1.77 μm length, and equatorial diameter (E) is 9.17±0.57 μm length. P/E ratio amounts 2.90±0.10 indicating a perprolate shape. In an equatorial view, the grains are constricted in the equatorial region (bone-shaped), with obtuse polar caps. In polar view, they are triangular with obtuse angles and furrows in the sides of the triangle (interangular). The grains are tricolporate with three straight ectocolpi arranged regularly meridionally, of mean length 14.43±2.17 μm, each of which has one endopore. The characteristic internal thickenings around the protruding, clearly visible endopores (costae) in the constricted equatorial region are obvious in light microscopy. The ornamentation is psilate, irregularly rugulate ("cerebroid"), the exine surface is rather undulating. With regard to the observed fl ower visitors, the following pollination types occurred: melittophily, myophily, sapromyophily, cantharophily, and phalaenophily, and the most frequent pollinator was the honeybee.

show abstract

“…The leaves of Cupressus lusitanica were extracted by hexane and the extract was fractionated on a silica column using hexane, ethyl acetate and acetonitrile as mobile phases. The composition of the essential oils of various species such as C. prescotti (Letchamo (Kürkcüoglu et al, 2006) and C. macrospermum (Sefidkon and Abdoli, 2005) has been previously determined. Oven temperature was ramped from 50 • C to 280 • C at 4 • C/min.…”

Section: Essential Oils With Favourable Biological Actionsmentioning

confidence: 99%

Chromatography of Aroma Compounds and Fragrances

Cserháti¹

2010

View full text Add to dashboard Cite

The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: WMXDesign GmbHPrinted on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) PrefaceThe quantity and composition of aroma and flavour compounds in foods and food products exert a marked influence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the flavour, that is, an adequate flavour composition considerably enhances the marketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identification. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and technological conditions shows marked differences, the exact determination of the flavour composition of a food or food product may help for the prediction of the shelflife of products and the assessment of the influence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identification of these substances may contribute to the establishment of the provenance of the product facilitating the authenticity test. Because of the considerable commercial importance of flavour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of flavour compounds and fragrances in foods and in other industrial products. The high separation capacity of gas chromatography (GC) technologies and the volatility of the majority of aroma compounds make it a method of preference for the analysis of flavour and aroma compounds and fragrances. Other separation technologies such as thinlayer chromatography (TLC), high-performance liquid chromatography (HPLC) and electrically drived techniques have also found application in the separation and quantitative determination of aroma compounds. As the development of chromatographic separation techniques is very rapid, the number of new chromatographic methods employed for the analysis of flavour compounds is also rapidly increasing. The objectives of the book are the compilation of the newest results in this field of research, the critical evaluation of the results and the prediction of the future trends in the study of these compound classes. The book aims to be self-sufficient in terms of the need of the professional intending to work in this interesting field.

show abstract

Composition and anticandidal activity of the essential oil ofChaerophyllum byzantinum Boiss.

Cited by 28 publications

References 6 publications

Chemical Composition of Volatiles; Antimicrobial, Antioxidant and Cholinesterase Inhibitory Activity of Chaerophyllum aromaticum L. (Apiaceae) Essential Oils and Extracts

Chemical Composition of Volatiles; Antimicrobial, Antioxidant and Cholinesterase Inhibitory Activity of Chaerophyllum aromaticum L. (Apiaceae) Essential Oils and Extracts

Pollen morphology and the flower visitors of Chaerophyllum coloratum L. (Apiaceae)

Chromatography of Aroma Compounds and Fragrances

Contact Info

Product

Resources

About