Marker Constituents of the Natural Antioxidant Eucalyptus Leaf Extract for the Evaluation of Food Additives

Amakura, Yoshiaki; Yoshimura, Manabu; Sugimoto, Naoki; Yamazaki, Takeshi; Yoshida, Takashi

doi:10.1271/bbb.80832

Cited by 74 publications

(55 citation statements)

References 27 publications

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“…Antioxidant effect observed in E. globulus leaves was due to its high TPC and CTC as shown in Table 2. The same results were found by Amakura et al (2009).…”

Section: Antioxidant Activitysupporting

confidence: 89%

Antioxidant and anti-lipases activities in vitro of Mentha viridis and Eucalyptus globulus extracts

Belfeki

Mejri²,

Hassouna

2016

Industrial Crops and Products

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“…Antioxidant effect observed in E. globulus leaves was due to its high TPC and CTC as shown in Table 2. The same results were found by Amakura et al (2009).…”

Section: Antioxidant Activitysupporting

confidence: 89%

Antioxidant and anti-lipases activities in vitro of Mentha viridis and Eucalyptus globulus extracts

Belfeki

Mejri²,

Hassouna

2016

Industrial Crops and Products

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“…Preparative TLC of the n-hexane extract yielded eugenol (3) and acetyleugenol (4). The EtOAc extract was subjected to a combination of column chromatography over Diaion HP-20, Toyopearl HW40, YMC-gel OD-SAQ and Sephadex LH-20 to furnish compound 1 and 15 known compounds which were characterized by their NMR data or a direct HPLC comparison with authentic samples as gallic acid (5), ellagic acid (6), 3,3 0 ,4-tri-Omethylellagic acid (7), eugenol 4-O-(6 0 -O-galloyl)-glucoside (8), 5) biflorin (9), 9) isobiflorin (10), 5) galloyl-4,6-HHDP-glucose (15), 13) strictinin (16), 14) tellimagrandins I (17) 12) and II (18), 12) and casuarictin (19) 14) (Fig. 1).…”

Section: Resultsmentioning

confidence: 99%

“…The EtOAc extract was fractionated by column chromatography over Diaion HP-20 and subsequent repeated column chromatography over Toyopearl HW40, YMC-gel ODSAQ and Sephadex LH-20 to yield compound 2 and 14 known compounds [eugenol (3), thymol (20), syringic acid (21), gallic acid (5), ellagic acid (6), pimentol (22), 15) vanillin (23), casuarinin (24), 14) 1,2,3,6-tetra-O-galloylglucose (14), penta-O-galloylglucose (25), 12) (28), and (29) 11) (Fig. 1).…”

Section: Resultsmentioning

confidence: 99%

Polyphenolic Compounds in Clove and Pimento and Their Antioxidative Activities

Yoshimura

Amakura

Yoshida

2011

Bioscience, Biotechnology, and Biochemistry

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“…After evaporation of solvents under vacuum at 40 °C, the dried fractions were solubilised in ethanol 75% and then, their absorbance was measured at 280 nm using Agilent Spectrophotometer (SpectroScan 50, United Kingdom). Based on the absorbance data, fractions with similar optical density were pooled determining three 3 www. siftdesk.…”

Section: Chromatographic Fractionation Of Extractmentioning

confidence: 99%

Phytochemical analysis and antioxidant activity of chromatographic fractions from Eucalyptus globulus plant

2017

JCEBC

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Abstract:Eucalyptus leaf extract is a natural food additive which is included as one of the antioxidant in the list of existing food additives. Taking this into consideration, we compared the phytochemistry of fruits of Eucalyptus globulus to that of its leaves, by measuring the phenolic contents and the antioxidant effect of their crude acetonic extracts and their chromatographic fractions. Fraction extracts (Fa, Fb and Fc) were obtained by Sephadex LH-20 column chromatography using ethanol, methanol and acetone as elution solvents. Compared to extract of the leaves, crude extract of fruits contain the highest level of total phenolics and tannins, and exhibited the highest antioxidant effect. Crude extract of fruits has showed the best antioxidant activity compared to its fractions, but fractions (Fb and Fc) of leaves were most active than their crude extract. A positive and moderate correlation was found between phenolic contents and the antioxidant activity of both organs. This study demonstrates that the antioxidant power of crude extract of E. globulus fruits is higher than that of its leaves which are considered as a natural food additive. So, their use as preservative in food industry is of immense significance in view of the toxicological implications of the indiscriminate use of synthetic antioxidant.Key words: Eucalyptus globulus; natural food additive, phenolic compounds; chromatographic fractions; antioxidant activity. 1.IntroductionNowadays there is a significant consumer demand for minimally processed foods and free from synthetic chemical preservatives with the perception of being ''natural". As a result the food industry is facing great challenges to produce naturally occurring food antimicrobials and antioxidants to reduce the use of synthetic chemical preservatives and still produce safe foods that are also regarded as healthy. Also, there are increasing trends to use herbal life style and dietary choices for human welfare and to improve the productivity and health of farm animals these natural products can help the whole body and improve the immunological status (Mahmoodi et al., 2011). In the other hand, Western society appears to be experiencing a trend of 'green' consumerism, desiring fewer synthetic food additives Open Access SDRP Journal of Chemical Engineering & Bioanalytical ChemistryLila Boulekbache-Makhlouf Eucalyptus globulus is native to Australia, it is represented by around 700 species is a genus of tall, evergreen and magnificent trees cultivated world over for its oil, gum, pulp, timber, medicine and aesthetic value (Batish et al., 2008). E. globulus is widely cultivated in subtropical and Mediterranean regions and was introduced in Algeria in 1854 by Ramel (BoulekbacheMakhlouf et al., 2010). There are 30000 ha plantations in 1990 and 39000 ha in 1995 (Mahmoudi, 1988). Its secondary metabolites are now being recognised as potential renewable natural resources for human health care The objective of the present work is to compare the phenolic composition and the antioxidant activ...

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Marker Constituents of the Natural Antioxidant Eucalyptus Leaf Extract for the Evaluation of Food Additives

Cited by 74 publications

References 27 publications

Antioxidant and anti-lipases activities in vitro of Mentha viridis and Eucalyptus globulus extracts

Antioxidant and anti-lipases activities in vitro of Mentha viridis and Eucalyptus globulus extracts

Polyphenolic Compounds in Clove and Pimento and Their Antioxidative Activities

Phytochemical analysis and antioxidant activity of chromatographic fractions from Eucalyptus globulus plant

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