Phytochemical composition and antioxidant, anti-inflammatory and antimicrobial activities of Juniperus macrocarpa Sibth. et Sm.

Lesjak, Marija; Beara, Ivana; Orčić, Dejan; Petar, Knežević N.; Simin, Nataša; Svirčev, Emilija; Mimica–Dukić, Neda

doi:10.1016/j.jff.2014.02.003

Cited by 54 publications

(40 citation statements)

References 34 publications

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“…However, they differed by their minor components. Germacrene D (4.5-12.4% in our samples) has been reported at appreciable content (13.5%) only in a Serbian oil sample [7]. In contrast, -terpineol (0.3-1.3) displayed a lower content than in Greek or Italian oils (4-7%), γ-muurolene (0.4-0.8%) was less important than in Spanish oils (2.5 and 5.5%).…”

Section: Berry Oils From Corsican J Macrocarpacontrasting

confidence: 52%

“…macrocarpa identified using the SPME technique were mainly monoterpenes: αpinene, camphene, β-pinene, α-phellandrene, limonene, βphellandrene and terpinolene (percentages not mentioned) [6]; -The composition of J. oxycedrus ssp. macrocarpa leaf oil from Serbia was dominated by α-pinene (49.4% ) and germacrene D (18.1%) [7]; -Leaves from Turkish J. oxycedrus ssp. macrocarpa have been collected in the same location, in May, August and October of the same year.…”

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confidence: 99%

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Chemical Composition and Variability of Leaf and Berry oils from Corsican Juniperus macrocarpa

Ottavioli

Bighelli

Casanova

et al. 2018

Natural Product Communications

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The chemical composition of five leaf oil samples and eighteen berry oil samples from Corsican Juniperus macrocarpa have been investigated by GC(RI), GC-MS and 13 C NMR. The composition of berry oils was dominated by monoterpene hydrocarbons with -pinene (56.4-78.9%) as main component followed by myrcene (2.2-11.9%). Germacrene D (4.5-10.3%) was the major sesquiterpene. The contents of the main components of leaf oils varied drastically from sample to sample: -pinene (28.7-76.4%), 3-carene (up to 17.3%), -phellandrene (up to 12.3%), manoyl oxide (up to 8.1%). The occurrence of the unusual (Z)-pentadec-6-en-2-one (0.1-1.2%) should be pointed out. Statistical analysis (Principal Component Analysis and k-means partition) suggested a unique group with atypical samples.

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Section: Berry Oils From Corsican J Macrocarpacontrasting

confidence: 52%

mentioning

confidence: 99%

Chemical Composition and Variability of Leaf and Berry oils from Corsican Juniperus macrocarpa

Ottavioli

Bighelli

Casanova

et al. 2018

Natural Product Communications

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“…), [9] and reactive nitrogen species ( • NO) [11] scavenging ability. In addition, the inhibitory potentials of the examined extracts towards LP [17] and their reducing power (ferric reducing antioxidant power (FRAP)) [11] were determined. Furthermore, the total phenolics and flavonoid contents of the extract examined were studied in this section using the previously described procedures.…”

Section: •-mentioning

confidence: 99%

“…In some traditional recipes, such as the cabbage dishes "bigos" and "sauerkraut", the Polish sausage "kiełbasa jałowcowa", and jam from Turkey, common juniper (J. communis) seed cones are an important ingredient. In addition, they are an indispensable additive in the manufacture of gin, the Italian liquor "Gineprino", the Serbian brandy called "Klekovača", and the Polish beer "piwo kozicowe".- [10,11] Furthermore, species from the genus Juniperus, mainly the extracts and essential oils of needles or leaves (flake leaves), seed cones, and wood, are well-known for their numerous pharmacological properties in the traditional medicine of ancient civilizations of Europe and Asia. [11,12] In spite of the widespread use of the Juniperus species in food preparation and beverage manufacture, and their great healing power, there are very few reports concerning their chemical compositions and biological activities, which could further support their use as food preservative and nutraceutical.…”

Section: Introductionmentioning

confidence: 99%

Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical

Lesjak

Beara

Orčić

et al. 2017

International Journal of Food Properties

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Leaves and cones of the genus Juniperus, regularly used as a spice, could be a candidate for new food preservative with significant nutraceutical qualities. The main goal of this study was to evaluate the bioactivity and chemical profiling of the Juniperus excelsa leaves and cones in order to support its usage as a health-promoting food additive. The content of 44 phenolics was determined using Liquid chromatography tandem-mass spectrometry (LS-MS/MS), with catechin and quercitrin being the most dominant, especially in leaves (234 and 142 mg/g of leaves dry weight, respectively). Gas chromatography-mass spectrometry (GC-MS) analysis showed a simple terpene composition both in leaves and in cones, with α-pinene (31 and 77%), cedrol (37 and 8%), and limonene (15 and 6%) as the most abundant compounds, respectively. J. excelsa showed a noteworthy antioxidant effect comparable with butylated hydroxyanisole (BHA), especially leaves extract towards HO • and lipid peroxidation (LP) inhibition, which is particularly important in food-quality maintenance. Essential oil of leaves showed significant anti-inflammatory activity by means of inhibition of eicosanoids production and considerable antimicrobial activity against the clinically relevant and/or foodborne illness-causing bacteria. Due to its considerable bioactivity and high content of phenolics with proven health benefits, usage of J. excelsa as a food additive with valuable nutraceutical properties should be supported.

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“…Juniper berries are widely used to flavor marinade, pot roasts, liver pate, pickled meat. In Polish traditional recipes, juniper seed cones are an important ingredient, such as in the cabbage dish "bigos" and the "kiełbasa jałowcowa" (Lesjak et al 2014). The alcohol extracts of juniper berries showed good antimicrobial activity against Gram-positive (Miceli et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Shelf Life of Organic Roast Pork Enriched with Acid Whey‐Plant Extracts Combination

Wójciak

Dolatowski

2016

Journal of Food Quality

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The effect of acid whey with plant extracts combination on the shelf‐life of organic roasts during storage was evaluated. The experiment involved pork roasts divided into six groups: two controls (with and without nitrite) and four organics: one with sea salt and whey; and three with sea salt, whey and mustard (Sinapis alba L.), rosemary (Rosmarinus officinalis L.), juniper berry (Juniperus communis L.) extracts respectively. pH value, water activity, heme iron, conjugated diene, TBARS values, microbial and sensory analysis were determined after 1 day of production and after 7 and 15 days of storage at 4C. The plant extracts were examined for their reducing power and ABTS radical scavenging activity. The addition of whey with mustard seed extract had a positive effect on quality, shelf‐life and sensory acceptance of organic meat product during storage. Furthermore, it was found that the sodium nitrite dose, added to the roast pork, could be eliminated when mustard seed extract with acid whey combination was added, without negative effects on the quality and shelf life of the product. Practical Applications The organic food regulations preclude the use of sodium nitrite/nitrate and other synthetic antimicrobials and antioxidants for processed meat products. Lipid oxidation with microbial spoilage is one of the major problems encountered in meat processing following roasting and subsequent chilling storage. It affects the quality of the organic product and reduces its shelf life. The natural substances from aromatic herbs and spices can act as antimicrobials and antioxidants which could stabilize lipid oxidation, color and microbial growth thus extending shelf life of meat products without necessary of nitrite add.

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Phytochemical composition and antioxidant, anti-inflammatory and antimicrobial activities of Juniperus macrocarpa Sibth. et Sm.

Cited by 54 publications

References 34 publications

Chemical Composition and Variability of Leaf and Berry oils from Corsican Juniperus macrocarpa

Chemical Composition and Variability of Leaf and Berry oils from Corsican Juniperus macrocarpa

Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical

Shelf Life of Organic Roast Pork Enriched with Acid Whey‐Plant Extracts Combination

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