Chemical Composition, Antioxidant, Lipid Peroxidation Inhibition and Free Radical Scavenging Activities of Microwave Extracted Essential Oil from Allium sativum
作者： Vivek K. Bajpai , Ajay Sharma , Sung Hong Kim , Kwang-Hyun Baek
DOI: 10.1080/0972060X.2013.764215
关键词:
摘要: AbstractVarious chronicle diseases are associated with oxidative stress caused by free radicalsand reactive oxygen species in the living cell system. In present study, chemical composition and antioxidant capacity of Allium sativumessential oil (ASEO) were investigated using different scavenging models including 1,1-diphenyl-2-picryl hydrazyl (DPPH), nitric oxide, superoxide, hydroxyl radicals. Also ASEO was evaluated for its lipid peroxidation inhibition efficacy, reducing power ability total phenolic contents. The obtained hydrodistillation dried rhizomes A. sativum a microwave-assisted extraction technique. Gas chromatography-mass spectrometry analysis resulted determination 17 compounds, representing 92.46 % oil. major components phenolics, saturated fatty acids, sugar alcohols, esters, hydrazine, quinoline isoquinoline derivatives along some other essential phytochemicals. Th...
sci-hub.se 参考文章(34)
Noriko Noguchi, Etsuo Niki, Phenolic antioxidants: Free Radical Biology and Medicine. ,vol. 28, pp. 1538- 1546 ,(2000) , 10.1016/S0891-5849(00)00256-2
D Lawson Larry, P Koch Heinrich, Garlic: The Science and Therapeutic Application of Allium Sativum L. and Related Species ,(1996)
Peter Houghton, Rema Zarka, Beatriz de las Heras, J. Hoult, Fixed oil of Nigella sativa and derived thymoquinone inhibit eicosanoid generation in leukocytes and membrane lipid peroxidation. Planta Medica. ,vol. 61, pp. 33- 36 ,(1995) , 10.1055/S-2006-957994
Eric. Block, Sriram. Naganathan, David. Putman, Shu Hai. Zhao, Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (ramsoms), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples Journal of Agricultural and Food Chemistry. ,vol. 40, pp. 2418- 2430 ,(1992) , 10.1021/JF00024A017
S ITAGAKI, T KUROKAWA, C NAKATA, Y SAITO, S OIKAWA, M KOBAYASHI, T HIRANO, K ISEKI, In vitro and in vivo antioxidant properties of ferulic acid: a comparative study with other natural oxidation inhibitors. Food Chemistry. ,vol. 114, pp. 466- 471 ,(2009) , 10.1016/J.FOODCHEM.2008.09.073
R MANIAN, N ANUSUYA, P SIDDHURAJU, S MANIAN, The antioxidant activity and free radical scavenging potential of two different solvent extracts of Camellia sinensis (L.) O. Kuntz, Ficus bengalensis L. and Ficus racemosa L. Food Chemistry. ,vol. 107, pp. 1000- 1007 ,(2008) , 10.1016/J.FOODCHEM.2007.09.008
Mario Fontana, Luciana Mosca, Maria Anna Rosei, Interaction of enkephalins with oxyradicals11Abbreviations: ABAP, 2,2′-azobis(2-amidinopropane); dopa, dihydroxyphenyl-alanine; H2O2, hydrogen peroxide; leu-enk, leu-enkephalin; met-enk, met-enkephalin; LOOH, linoleic acid 13-hydroperoxide; NBT, nitro blue tetrazolium; PMS, phenazine methosulfate; ROS, reactive oxygen species; SOD, superoxide dismutase; TBARS, thiobarbituric acid reactive substances Biochemical Pharmacology. ,vol. 61, pp. 1253- 1257 ,(2001) , 10.1016/S0006-2952(01)00565-2
Raquel Pulido, Laura Bravo, Fulgencio Saura-Calixto, Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay Journal of Agricultural and Food Chemistry. ,vol. 48, pp. 3396- 3402 ,(2000) , 10.1021/JF9913458
Sudip Chaudhuri, Anwesha Banerjee, Kaushik Basu, Bidisa Sengupta, Pradeep K. Sengupta, Interaction of flavonoids with red blood cell membrane lipids and proteins: antioxidant and antihemolytic effects. International Journal of Biological Macromolecules. ,vol. 41, pp. 42- 48 ,(2007) , 10.1016/J.IJBIOMAC.2006.12.003
Om P. Sharma, Tej K. Bhat, DPPH antioxidant assay revisited Food Chemistry. ,vol. 113, pp. 1202- 1205 ,(2009) , 10.1016/J.FOODCHEM.2008.08.008