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comparison of chemical compounds and antioxidant and antibacterial properties of various satureja species growing wild in iran
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نویسنده
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ghorbanpour m ,hadian j ,hatami m ,salehi-arjomand h ,aliahmadi a
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منبع
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journal of medicinal plants - 2016 - دوره : 15 - شماره : 59 - صفحه:58 -72
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چکیده
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Background: many members of the genus satureja l. (lamiaceae) have interesting pharmacological and biological properties.objective: in this research, major essential oil (eo) compositions, rosmarinic acid (ra) content, and antioxidant and antibacterial properties of the leaf extracts of nine satureja species (s. bachtiarica, s. mutica, s. sahandica, s. macrantha, s. atropatana, s. edmondi, s. spicigera,s. isophylla and s. intermedia) were assessed. methods: the chemical composition of eo was determined using gas chromatography (gc) and gas chromatography/mass spectrometry (gcms) analysis. ra content of the extract was detected using a highperformance thinlayer chromatography (hptlc) method, and the 2,2diphenyl2picrylhydracyl hydrate (dpph) radical scavenging procedure was used to study of antioxidant capacity.results: according to the analytical results, eo of the most samples were mainly composed of pcymene, gamma;terpinene, thymol, and carvacrol. there was a wide variability for ra content among the studied species ranging from 0.03 mg g1 ra (s. sahandica) to 1.11 mg g1 ra (s. isophylla). the lowest ic50 in the radical scavenging assay was shown by s. sahandica extracts as compared to the other samples. this activity was followed by s. spicigera and s. edmondi. the minimum inhibitory concentration (mic) varied from 0.06 to 32 mg ml1, however, the minimum bactericidal concentration (mbc) value differed from 0.06 to ˃64 mg ml1. moreover, s. sahandica revealed the lowest inhibitory activity against all microorganisms tested particularly on e. coli.conclusion: in conclusion, the extracts of certain satureja species have the potential to be considered as alternatives for synthetic food preservatives and antibiotics.
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کلیدواژه
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satutreja sp. ,antibacterial ,antioxidant ,extracts ,rosmarinic acid
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آدرس
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arak university, faculty of agriculture and natural resources, department of medicinal plants, ایران, shahid beheshti university, medicinal plants and drug research institute, ایران, arak university, faculty of agriculture and natural resources, department of medicinal plants, ایران, arak university, faculty of agriculture and natural resources, department of medicinal plants, ایران, shahid beheshti university, medicinal plants and drug research institute, ایران
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Comparison of Chemical Compounds and Antioxidant and Antibacterial Properties of Various Satureja Species Growing Wild in Iran
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Authors
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Ghorbanpour M ,Hadian J ,Hatami M ,Salehi-Arjomand H ,Aliahmadi A
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Abstract
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Background: Many members of the genus Satureja L. (Lamiaceae) have interesting pharmacological and biological properties.Objective: In this research, major essential oil (EO) compositions, rosmarinic acid (RA) content, and antioxidant and antibacterial properties of the leaf extracts of nine Satureja species (S. bachtiarica, S. mutica, S. sahandica, S. macrantha, S. atropatana, S. edmondi, S. spicigera,S. isophylla and S. intermedia) were assessed. Methods: The chemical composition of EO was determined using Gas Chromatography (GC) and Gas Chromatography/Mass Spectrometry (GCMS) analysis. RA content of the extract was detected using a HighPerformance ThinLayer Chromatography (HPTLC) method, and the 2,2diphenyl2picrylhydracyl hydrate (DPPH) radical scavenging procedure was used to study of antioxidant capacity.Results: According to the analytical results, EO of the most samples were mainly composed of pcymene, gamma;terpinene, thymol, and carvacrol. There was a wide variability for RA content among the studied species ranging from 0.03 mg g1 RA (S. sahandica) to 1.11 mg g1 RA (S. isophylla). The lowest IC50 in the radical scavenging assay was shown by S. sahandica extracts as compared to the other samples. This activity was followed by S. spicigera and S. edmondi. The minimum inhibitory concentration (MIC) varied from 0.06 to 32 mg ml1, however, the minimum bactericidal concentration (MBC) value differed from 0.06 to ˃64 mg ml1. Moreover, S. sahandica revealed the lowest inhibitory activity against all microorganisms tested particularly on E. coli.Conclusion: In conclusion, the extracts of certain Satureja species have the potential to be considered as alternatives for synthetic food preservatives and antibiotics.
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Keywords
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Satutreja sp. ,Antibacterial ,Antioxidant ,Extracts ,Rosmarinic acid
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