Composition and antioxidant activities of the essential oils of Thymus caespititius, Thymus camphoratus and Thymus mastichina

Miguel, Graça; Simões, M. T. F.; Figueiredo, A. Cristina; Barroso, José G.; Pedro, Luís G.; Carvalho, Luís M.

doi:10.1016/j.foodchem.2003.08.031

Cited by 143 publications

(84 citation statements)

References 12 publications

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“…Phenolic compounds, like thymol and carvacrol, found in some plant essential oils, have been reported to have antioxidant activity [38]. Also essential oils rich in monoterpene hydrocarbons have been reported to have high antioxidant activity [39].…”

Section: Antioxidant Property Of Essential Oilsmentioning

confidence: 99%

Chemical and Biological Assessments of the Essential Oils of Chrysophyllum albidum G. Don

Ishola¹,

Aboaba²,

Choudhary³

et al. 2017

JAST-A

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Abstract:The chemical compositions of the essential oils obtained from six tree parts of Chrysophyllum albidum (Sapotaceae) were extracted by hydrodistillation and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). A total of 65, 33, 45, 21, 25 and 18 compounds, representing 79.49%, 100%, 90.81%, 98.43%, 96.62% and 98.37% of the total oil, were identified in the fruit bark, root bark, stem bark, seed bark, leaf and seed, respectively. The dominant compounds in the essential oils in six tree parts were m-xylene (66.7%; seed), p-xylene (21.4%; seed bark), α-farnesene (38.1%; leaf), hexadecanoic acid (14.7%; stem bark), m-xylene (53.1%; root bark) and hexadecanoic acid (12.7%; fruit bark). The essential oils were evaluated for their antibacterial, antioxidant and insecticidal activities using Alamar blue assay, DPPH radical scavenging activity and contact toxicity test, respectively. The oils displayed moderate antibacterial potentials to some tested organisms and low radical scavenging activity to DPPH. Rhyzopertha dominica was susceptible to C. albidum stem bark essential oil only.

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Section: Antioxidant Property Of Essential Oilsmentioning

confidence: 99%

Chemical and Biological Assessments of the Essential Oils of Chrysophyllum albidum G. Don

Ishola¹,

Aboaba²,

Choudhary³

et al. 2017

JAST-A

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“…Some compounds were identified by comparison of GC retention times with those of standards on a GC-FID instrument, by computer matching of mass spectral fragmentation patterns using digital library (Wiley spectral library of 229,000 spectra) of the GC-MS instrument or by comparison of their calculated retention indices relative to C 8 -C 20 standard n-alkane with literature values (Shellie et al, 2002;Da Porto and Decorti 2010;Migel et al, 2004;Baratta et al, 1998;Gancel et al, 2003). …”

Section: Analysis Of the Volatile Extractmentioning

confidence: 99%

Volatile Compounds of the Leaves and Flowers of Lavandula dhofarensis A.G. Miller

Williams

Fatope

Al-Kindy

et al. 2013

SQU Journal for Science

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ABSTRACT:The leaves and flowers of Lavandula dhofarensis were collected from the Dhofar region of Oman and hydro-distilled to give low boiling volatiles, which did not condense at 10 o C. The dichloromethane extract of the hydrosol was analyzed by GC/FID and GC/MS. Sixty four compounds were identified in the volatiles of the leaves, accounting for 78.7% of the total. The major components were caryophyllene oxide (8.0%), germacrene (7.9%), spathulenol (7.8%), and -caryophyllene (6.6%). Eighty six compounds were also identified in the volatiles of the leaves plus flowers, comprising 94.5% of the total. The major compounds were camphor (12.9%), viridiflorol (10.5%), -terpinyl acetate (7.5%), valerenal (7.2%), -gurjunene (5.6%), and spathulenol (5.5%).Compounds such as linalool, linalyl acetate, 1,8-cineole, and -ocimene, which are usually found as the major components of lavender oils, were either absent or detected at low levels (<0.1%) in the hydrosol of L. dhofarensis. This investigation showed that the fragrance essence of L. dhofarensis is different from the other Lavandula species. L. dhofarensisis is regionally endemic to wetter areas of Oman.

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“…Numerosos estudos já foram conduzidos abordando as propriedades antioxidantes de frutas e hortaliças, e plantas medicinais (RAMOS et al, 2003;CAI et al, 2004;MIGUEL et al, 2004;SCHAFFER;SCHMITT-SCHILLIG;ECKERT, 2005;HSU;CHAN;CHANG, 2007;YU et al, 2007). Todavia, poucos trabalhos são conduzidos visando verificar a influência do tipo de cultivo na ação antioxidante desses alimentos.…”

Section: Determinação De Fenólicos Totaisunclassified

Atividade antioxidante e teor de fenólicos totais em hortaliças orgânicas e convencionais

Arbos¹,

Freitas²,

Stertz³

et al. 2010

Ciênc. Tecnol. Aliment.

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O sistema de produção denominado atualmente de convencional baseia-se na utilização intensiva de insumos químicos (agrotóxicos), mecanização pesada e melhoramento genético voltado para a produtividade física. No entanto, esse padrão de produção visando exclusivamente à produtividade, vem sendo muito questionado, em função da divulgação de aspectos negativos, tais como esgotamento dos recursos naturais, degradação ambiental, exclusão social, elevação dos custos de produção, contaminação dos alimentos por agrotóxicos e redução de sua qualidade (PRIMAVESI, 1988;ORMOND et al., 2002;STAUB, 2003;CAMPOS, 2005).Uma consequência da divulgação e da percepção desses aspectos indesejáveis tem sido a busca dos consumidores por dietas mais saudáveis e sem riscos para a saúde, materializada no crescimento da produção de alimentos orgânicos, principalmente a partir da década de 90 (PENTEADO, 2000;MACHADO;CORAZZA, 2004). Contudo, embora crescente, a área agriculturável destinada à produção de orgânicos é estimada em apenas 0,25% da brasileira (BUAINAIN; BATALHA, 2007).Em relação aos atributos de qualidade dos alimentos orgânicos, os resultados ainda são pouco conclusivos. Darolt (2003a) afirma existir um grande número de fatores que pode afetar a qualidade de um alimento, como fatores genéticos (variedades), clima, condições de solo, armazenamento pós-colheita e modo de produção (orgânico ou convencional).É indiscutível a ação benéfica que o consumo regular de frutas, verduras e hortaliças proporciona à saúde do homem. Estudos epidemiológicos têm demonstrado que o efeito protetor exercido pelo consumo desses alimentos se deve à presença AbstractConsidering that consumers are becoming more conscious of their health and more concerned with environmental conditions, there has been an increasing demand for organic foods. The aim of this study was to compare the antioxidant activity and determine the total phenolic content of organic and conventional cultivations of lettuce, arugula, and chicory grown in the same vegetable garden. The antioxidant activity of the methanol extracts of these leaf vegetables wasdetermined using DPPH free radical scavenging assay. The total phenolic content in the extracts was determined spectrometrically according to the Folin-Ciocalteu method and calculated as equivalent of gallic acid. The antioxidant activity against the DPPH free radical was: organic arugula> organic chicory > organic lettuce > conventional arugula > conventional chicory > conventional lettuce. The total phenolic content was higher in the organic vegetables. The results of this study suggest that the organic vegetable can be a good dietary source of natural antioxidant and phenolic compounds; therefore, their consumption must be encouraged. Keywords: vegetables; antioxidant action; production system; DPPH; phenolic. ResumoConsiderando que os consumidores estão mais conscientes com a sua saúde e mais preocupados com as condições ambientais, verifica-se uma crescente demanda por alimentos orgânicos. O objetivo deste estudo foi comparar...

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Composition and antioxidant activities of the essential oils of Thymus caespititius, Thymus camphoratus and Thymus mastichina

Cited by 143 publications

References 12 publications

Chemical and Biological Assessments of the Essential Oils of Chrysophyllum albidum G. Don

Chemical and Biological Assessments of the Essential Oils of Chrysophyllum albidum G. Don

Volatile Compounds of the Leaves and Flowers of Lavandula dhofarensis A.G. Miller

Atividade antioxidante e teor de fenólicos totais em hortaliças orgânicas e convencionais

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