Evaluation of the chemical composition and antioxidant activity of the essential oils of Peucedanum longifolium (Waldst. & Kit.) and P. palimbioides (Boiss.)

Records of Natural Products

Volumn 5, Issue 2, 2011, Pages 108-116

  Tepe, Bektas ^a   Akpulat, H Askin ^a   Sokmen, Munevver ^b  

^a CUMHURIYET UNIVERSITY   (Turkey)

^b KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Chemical composition; Essential oil; Peucedanum longifolium; Peucedanum palimbioides

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 3 CARENE; 8 CEDREN 13 OL; ALPHA TOCOPHEROL; ANTIOXIDANT; BETA CAROTENE; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; EDETIC ACID; ESSENTIAL OIL; GERMACRENE D; LINOLEIC ACID; MYRISTICIN; OLEIC ACID; PEUCEDANUM LONGIFOLIUM OIL; PEUCEDANUM PALIMBIOIDES OIL; PINENE; SCAVENGER; SESQUITERPENE; SESQUITERPENOID; TERPENE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; APIALES; ARTICLE; CHELATION; CHEMICAL COMPOSITION; CONTROLLED STUDY; FATTY ACID OXIDATION; MASS FRAGMENTOGRAPHY; NONHUMAN; PEUCEDANUM LONGIFOLIUM; PEUCEDANUM PALIMBIOIDES;

PEUCEDANUM;

EID: 79953079792     PISSN: None     EISSN: 13076167     Source Type: Journal    
DOI: None     Document Type: Article

References (32)

1. B. Halliwell and J.M. Gutteridge (1989). Free radicals in biology and medicine. Oxford: Clarendon Pres.
2. B. Halliwell (1997). Antioxidants and human disease: A general introduction, Nutr. Rev. 55, 44-49.
3. W. Peschel, F. Sanchez-Rabaneda, W. Dieckmann, A. Plescher, I. Gartzia and D. Jimenez (2006). An industrial approach in the search of natural antioxidants from vegetable and fruits wastes, Food Chem. 97, 137-150.
4. B. Bozin, M. Mimica-Dukic, N. Simin and G. Anackov (2006). Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils, J Agric. Food Chem. 54, 1822-1828.
5. K. Vagionas, O. Ngassapa, D. Runyoro, K. Graikou, O. Gortzi and I. Chinou (2007). Chemical analysis of edible aromatic plants growing in Tanzania, Food Chem. 105, 1711-1717.
6. A. Wei and T. Shibamoto (2007). Antioxidant activities and volatile constituents of essential oils, J. Agric. Food Chem. 54, 1737-1742.
7. A. Dapkevicius, R. Venskutonis, T.A. Van Beek and P.H. Linssen (1998). Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania, J. Sci. Food Agric. 77, 140-146.
8. L.M. Cheung, P.C.K. Cheung and V.E.C. Ooi (2003). Antioxidant activity and total phenolics of edible mushroom extracts, Food Chem. 81, 249-255.
9. T. Hatano, H. Kagawa, T. Yasuhara and T. Okuda (1988). Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects, Chem. Pharm. Bull. 36, 1090-1097.
10. M. Oyaizu (1986). Studies on products of browning reactions: antioxidative activities of browning reaction prepared from glucosamine, Japan. J. Nutr. 44, 307-315.
11. T.C.P. Dinis, V.M.C. Madeira and L.M. Almeida (1994). Action of phenolic derivates (acetoaminophen, salycilate and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers, Arc. Biochem. Biophy. 315, 161-169.
12. K. Skalicka-Wozniak, R. Los, K. Glowniak and A. Malm (2009). Volatile compounds in fruits of Peucedanum cervaria (LAP.) L, Chem. Biod. 6, 1087-1092.
13. K. Skalicka-Wozniak, R. Los, K. Glowniak and A. Malm (2008). Variation of the volatile content of the fruits of Peucedanum alsaticum L, Acta Chromatog. 20, 119-133.
14. K. Skalicka-Wozniak, R. Los, K. Glowniak and A. Malm (2007). Essential oil in fruits of Peucedanum alsaticum L. and Peucedanum cervaria (L.) Lap. Composition and antibacterial activity, Planta Med. 73, 883-884.
15. G. Figueredo, J.C. Chalchat, S. Petrovic, Z. Maksimovic, M. Gorunovic, P. Boza and J. Radic (2009). Composition of essential oils of flowers, leaves, stems and rhizome of Peucedanum officinale L, J. Essent. Oil Res. 21, 123-126.
16. C. Kapetanos, A. Karioti, S. Bojociv, P. Marin, M. Veljic and H. Skaltsa (2008). Chemical and principal component anlyses of the essential oils of apioideae taxa (Apiaceae) from central Balkan, Chem. Biod. 5, 101-119.
17. K. Jaimand, E. Sharifi and M. Dini (2006). Chemical constituents of the leaf and seed oils of Peucedanum officinale L. cultivated in Iran, J. Essent. Oil Res. 18, 670-671.
18. A. Bazgir, A. Shaabani and F. Sefidkon (2005). Composition of the essential oil of Peucedanum cervariifolium CA Mey. from Iran, J. Essent. Oil Res. 17, 380-381.
19. M. Mirza, M.N. Navaei and M. Dini (2005). Chemical composition of the essential oils from the rhizome, leaf and seed of Peucedanum petiolare (DC.) Boiss., Flav. Frag. J. 20, 196-198.
20. S. Masoudi, M.R. Akhgar and A. Rustaiyan (2004). Essential oils of Peucedanum scoparium (Boiss.) Boiss. and Serotinocarpum insignis Mozaffarian from Iran, J. Essent. Oil. Res. 16, 117-119.
21. W. Cisowski, U. Sawicka, M. Mardarowicz, M. Asztemborska and M. Luczkiewicz (2001). Essential oil from herb and rhizome of Peucedanum ostruthium (L. Koch.) ex DC. Z. Naturforsch C. 56, 930-932.
22. A. Rustaiyan, H. Komeilizadeh, F. Mojab, A. Khazai, S. Masoudi and M. Yari (2001). Essential oil composition of Peucedanum petiolare (DC) Boiss. from Iran, J. Essent. Oil Res. 13, 49-50.
23. D. Motskute and O. Nivinskene (1999). Essential oil of Peucedanum oreoselinum fruits collected near Vilnius, Chem. Nat. Comp. 35, 635-637.
24. D. Fraternale, L. Giamperi, D. Ricci and A. Manunta (2000). Composition of the essential oil of Peucedanum verticillare, Biochem. Syst. Ecol. 28, 143-147.
25. G. Schmaus, W. Schultze, K.H. Kubeczka and R. Hiltunen (1987). The essential root oil of Peucedanum palustre, Pharmaceut. Weekblad-Scientific Ed. 9, 244.
26. K. Skalicka-Wozniak, K. Glowniak, S. Slusarczyk, A. Matkowski and J. Szypowski (2008). Phenolic acids in fruits of Peucedanum alsaticum-antioxidant activity, Planta Med. 74, 1027-1028.
27. M. Hisamoto, H. Kikuzaki and N. Nakatani (2004). Constituents of the leaves of Peucedanum japonicum Thunb. and biological activity, J. Agric. Food Chem. 52, 445-450.
28. M. Hisamoto, H. Kikuzaki, H. Ohigashi and N. Nakatani (2003). Antioxidant compounds from the leaves of Peucedanum japonicum Thunb, J. Agric. Food Chem. 51, 5255-5261.
29. I. Suda, T. Oki, Y. Nishiba, M. Masuda, M. Kobayashi, S. Nagai, R. Hiyane and T. Miyashige (2005). Polyphenol contents and radical scavenging activity of extracts from fruits and vegetables in cultivated in Okinawa, Japan, J. Japan. Soc. Food Sci. Technol. 52, 462-471.
30. R. Amarowicz, R.B. Pegg, P. Rahimi-Moghaddam, B. Barl and J.A. Weil (2004). Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies, Food Chem. 84, 551-562.
31. B. Halliwell (1991). The biological toxicity of free radicals and other reactive oxygen species. In O.I. Aruoma, & B. Halliwell (Eds.), Free radicals and food additives (pp. 37-57). London: Taylor & Francis Ltd.
32. M.H. Gordon (1990). The mechanism of the antioxidant action in vitro. In B.J.F. Hudson (Ed.), Food Antioxidants (pp. 1-18). London/New York: Elsevier.