اخبار و اعلانات

 آمار

تعداد نشریات286
تعداد نشریات سازمان84
تعداد شماره‌ها2,944
تعداد مقالات33,229
تعداد مشاهده مقاله43,866,204
تعداد دریافت فایل اصل مقاله20,372,501
Najafian, Sharareh. (1401). Phytochemical Properties, Volatile Components, and Herbage Yield from Leaves of Kakuti. سامانه مدیریت نشریات علمی, 13(1), 1-9. doi: 10.22092/jmpb.2022.358659.1474
Sharareh Najafian. "Phytochemical Properties, Volatile Components, and Herbage Yield from Leaves of Kakuti". سامانه مدیریت نشریات علمی, 13, 1, 1401, 1-9. doi: 10.22092/jmpb.2022.358659.1474
Najafian, Sharareh. (1401). 'Phytochemical Properties, Volatile Components, and Herbage Yield from Leaves of Kakuti', سامانه مدیریت نشریات علمی, 13(1), pp. 1-9. doi: 10.22092/jmpb.2022.358659.1474
Najafian, Sharareh. Phytochemical Properties, Volatile Components, and Herbage Yield from Leaves of Kakuti. سامانه مدیریت نشریات علمی, 1401; 13(1): 1-9. doi: 10.22092/jmpb.2022.358659.1474

Phytochemical Properties, Volatile Components, and Herbage Yield from Leaves of Kakuti

Journal of Medicinal plants and By-Products
دوره 13، شماره 1، خرداد 2024، صفحه 1-9    اصل مقاله (1.15 M)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/jmpb.2022.358659.1474
نویسنده
Sharareh Najafian*
Department of Agriculture, Payame Noor University, Tehran, Iran
چکیده
Kakuti is a mint plant that is used to flavor yogurt and buttermilk. Kakuti strengthens the stomach, disinfects the respiratory tract, and has the properties of mint. In this investigation, we evaluated the biochemical structure of the volatile oil of Ziziphora tenuior L. The EO content of Z. tenuior was 0.4%, equivalent 0.4 g.  In total, 38 composites (including 99.65%) were recognized in Z. tenuior. The main compounds identified in the EO analysis were pulegone (77.25%), 1,8-Cineole (4.19%), limonene (3.22%), neoisoisopulegol (2.88%), α-pinene (1.18%), and β-pinene (1.61%). The plant extracts showed moderate antioxidant activity with IC50 values of 1633.33 mg/L. Ziziphora tenuior L. was rich in phenolic compounds and total flavonoids (43.51 mg/g). This investigation showed that the EOs of kakuti, owing to their chief constituents such as limonene, 1,8-cineole, and pulegone, as well as the content of valuable phenolic substances (eugenol, rosmarinic acid, and quercetin) can be considered good sources of natural preservatives that can be very useful in the food industry. Also, due to the presence of quercetin and given the evidence for the concomitant use of quercetin and vitamin C, it may be suggested as a supplement to promising pharmacological agents for treating COVID-19 patients.
کلیدواژه‌ها
EO Composition؛ EO yield؛ Pulegone؛ Quercetin
مراجع
  1. Hashemi M., Ehsani A., Jazani N.H., Aliakbarlu J., Mahmoudi R. Chemical composition and in vitro antibacterial activity of EO and methanol extract of Echinophora platyloba DC against some of food-borne pathogenic bacteria. Vet Res Forum. 2013; 4:123.
  2. Sharifkhah M., Bakhshi D., Pourghayoumi M., Abdi S., Hokmabadi H. Effect of pollination time on yield and antioxidant properties of some pistachio cultivars. Int J Hortic. Sci. 2020; 7 :51-58.
  3. Palomino O., Gomez-Serranillos M.P., Slowing K., Carretero E., Villar A. “Study of polyphenols in grape berries by reversed-phase high-performance liquid chromatography,” J Chromatogr A. 2000; 870: 449- 451.
  4. Eshghi S., Salehi L., Karami M.J. “Antioxidant activity, total phenolic compounds and anthocyanin contents in 35 different grapevines (Vitis vinifera L.) cultivars grown in Fars Province Int J Hortic Sci Technol. 2014; 1:151-161.
  5. Gheldof N., Engeseth N.J. “Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples,” J Agric Food Chem. 2002; 50: 3050-3055.
  6. Mahmoudi R., Ehsani A., tajik H., Pajohi-Alamoti M. Evaluation of phytochemical and antibacterial properties of some medicinal plants from Iran. J Biol Act Prod Nat. 2013; 3: 310-322
  7. Modiri E., Sefidkon F., Jamzad Z., Tavasoli A. “Extraction and identification of EO composition of different subspecies of Ziziphora clinopodioides Lam. from different habitats of Iran.,” IJMAPR. 2013; 29: 3.
  8. Sharopov F.S., Setzer W.N. “Chemical diversity of Ziziphora clinopodioides: Composition of the EO of Z. clinopodioides from Tajikistan.” Nat Prod Commun. 2011; 6: 695-8.
  9. Nabiuni M., Doostikhah S., Panahandeh SR, Karimzadeh L.“Hydro-alcoholic extract of Ziziphora tenuior L. on polycystic ovary syndrome in Wistar rats.” Tehran Univ Med J. 2015; 73: 324-333.
  10. de Sousa D.P., Junior E.V.M., Oliveira F.S., de Almeida R.N., Nunes X.P., Barbosa-Filho J.M. “Antinociceptive activity of structural analogues of rotundifolone: structure-activity relationship.” Zeitschrift fur Naturforschung C. 2007; 62: 39- 42.
  11. Sousa D.P. de. Nóbrega F.F.F., de Lima M.R.V., de Almeida R.N. “Pharmacological activity of (R)-(+)-pulegone, a chemical constituent of EOs,” Zeitschrift fur NaturforschungC. 2011; 66: 353-359.
  12. Aviles-Moreno J.R., Horno E.U., Ureña F.P., González J.J.L. “IR–Raman–VCD study of R-(+)-Pulegone: Influence of the solvent.” Spectrochim Acta a Mol Biomol Spectrosc. 2011; 79: 767-776.
  13. Djilani A., Dicko A. “The therapeutic benefits of EOs.” Nutr Health. 2012; 7:155-179.
  14. Akin M., Oguz D., Saracoglu H. “Antibacterial Activity of EO from Thymbra spicata var. spicata L. and Teucrium polium (Stapf Brig.).” Interventions. 2010; 8: 53-58.
  15. Sezik E, Tümen G, Başer KHC. “Ziziphora tenuior L., a new source of pulegone,” Flavour Fragr J. 1991; 6:101-103.
  16. Kilic O., Bagci E. “EOs of Three Ziziphora L. Taxa from Turkey and Their Chemotaxonomy,” Asian J Chem. 2013; 25: 7263-7266.
  17. Pirbalouti A.G., Hashemi M., Ghahfarokhi F.T. “EO and chemical compositions of wild and cultivated Thymus daenensis Celak and Thymus vulgaris L.” Ind Crops Prod. 2013; 48: 43-48.
  18. Oryzae S. “Effects of six plant extracts on rice weevil Sitophilus oryzae L. in the stored wheat grains,” J Agric Biol Sci. 2006;1:4.
  19. R. P. Adams, “Identification of EOs by gas chromatography quadrupole mass spectrometry,” Allured Publishing Corporation, Carol Stream, USA, 2001.
  20. Najafian SH. The effect of time and temperature on the shelf life of EOs of Lavandula officinalis. J Essent Oil Res. 2016;1-9.
  21. Bahmanzadegan A., Rowshan V., Zareian F. “Chemical constituents of the EO, static headspace analysis of volatile compounds, polyphenolic content and antioxidative capacity of Trigonella elliptica Boiss. grown in Iran.” Anal Chem Lett. 2017; 7: 261-270.
  22. Gogoi R., Begum T., Sarma N., Kumar Pandey S., Lal M. “Chemical composition of Callistemon citrinus (Curtis) Skeels aerial part EO and its pharmacological applications, neurodegenerative inhibitory, and genotoxic efficiencies.” J. Food Biochem. 2021; 13767.
  23. Justesen U., Knuthsen P., Leth T. “Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection,” J Chromatogr A. 1998; 799:101-110.
  24. C. Quettier-Deleu, Gressier B, Vasseur J., DineT., Brunet C., Luyckx M., Cazin M., Cazin J.C., Bailleul F., Trotin F. “Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour,” J. Ethnopharmacol. 2000; 72:35-42.
  25. Stankovic M.S. “Total phenolic content, flavonoid concentration and antioxidant activity of Marrubium peregrinum L. extracts.” Kragujevac J Sci. 2011; 33: 63-72.
  26. Hazrati S., Govahi M., Sedaghat M., Kashkooli A.B. “A comparative study of EO profile, antibacterial and antioxidant activities of two cultivated Ziziphora species (Z. clinopodioides and Z. tenuior),” Ind Crops Prod. 2020; 157:112942.
  27. Dehghan Z., Sefidkon F., Emami SM, Kalvandi R. “The effects of ecological fFactors on essential oil yield and composition of Ziziphora clinopodioides Lam. Subsp. Rigida (Boiss) Rech. F. J Plant Res. 2014; 27: 61-71.
  28. El Hamdaoui A., Msanda F., Boubaker H., Leach D., Bombarda I., Vanloot P., El Aouad N., Abbad A., Boudyach E.H.H., Achemchem F., Elmoslih A., Ait Ben Aoumar A., El Mousadik A. “EO composition, antioxidant and antibacterial activities of wild and cultivated Lavandula mairei Humbert,” Biochem Syst Ecol. 2018; 76: 1-7.
  29. Bogel-Łukasik E. “Selective catalytic conversion of pulegone in supercritical carbon dioxide towards natural compounds: carvone, thymol or menthone,” J Supercrit Fluids. 2015; 99: 121-128.
  30. Tarakçi Z., Coskun H., Tunçtürk Y. “Some properties of fresh and ripened herby cheese, a traditional variety produced in Turkey,” Food Technol. Biotechnol. 2004; 42: 47-50.
  31. Ozturk S., Ercisli S. “The chemical composition of EO and in vitro antibacterial activities of EO and methanol extract of Ziziphora persica Bunge.” J Ethnopharmacol. 2006; 106: 372–376.
  32. Xing S., Zhang P., Ji Q., Jia H., Wang X. “EO compositions and antioxidant activities of two Ziziphora species in Xinjiang,” Food Sci. 2010; 31:154-159.
  33. Sonboli A., Mirjalili M.H., Hadian J., Ebrahimi S.N., Yousefzadi M.“Antibacterial activity and composition of the EO of Ziziphora clinopodioides subsp. bungeana (Juz.) Rech. f. from Iran,” Zeitschrift fur Naturforschung C. 2006; 61: 677-680.
  34. Salehi P., Sonboli A., Eftekhar F., Nejad-Ebrahimi S., Yousefzadi M. “EO composition, antibacterial and antioxidant activity of the oil and various extracts of Ziziphora clinopodioides subsp. rigida (B OISS.) R ECH. f. from Iran,” Biol Pharm Bull. 2005; 28: 1892-1896.
  35. Pirbalouti A.G., Moalem E. “Variation in antibacterial activity of different ecotypes of Satureja khuzestanica Jamzad, as an Iranian endemic plant”. Indian J Tradit Knowl. 2013; 12(04):623-629.
  36. Mahmoudi R., Nosratpour S. Teucrium polium. L. EO: Phytochemiacl component and Antioxidant Properties. Int. Food Res. J. 2013; 20(4): 1697-1701.
  37. Mehrabi A., Mahmoudi R., Khedmati Morasa H., Mosavi SH., Kazeminia M., Attaran Rezaei F., Shahsavari S., Vahidi R. Study of Chemical Composition, Antibacterial and Antioxidant Activity of Thyme Leaves and Stems EO. J M P B. 2021; Articles in Press, Accepted Manuscript, Available Online from 02 September 2021.10.22092/JMPB.2021.353440.1323.
  38. Farahbakhsh J., Najafian SH., Hosseinifarahi M., Gholipour S. “EO Composition and Phytochemical Properties from Leaves of Felty Germander (Teucrium polium L.) and Spearmint (Mentha spicata L.),” J Essent Oil-Bear Plants. 2021; 24:147-159.
  39. Kamatou G.P., Vermaak I., Viljoen A.M., “Eugenol from the remote Maluku Islands to the international market place: a review of a remarkable and versatile molecule. Molecules. 2012; 17: 6953- 6981.
  40. Najafian SH., Moradi M., Sepehrimanesh M. “Polyphenolic contents and antioxidant activities of two medicinal plant species, Mentha piperita and Stevia rebaudiana, cultivated in Iran,” Comp Clin Path. 2016; 25: 743-747.
  41. Rowshan V., Najafian SH. “Polyphenolic contents and antioxidant activities of aerial parts of Salvia multicaulis from the Iran flora”. Nat Prod Res. 2020; 34: 2351-2353.
  42. Agnieszka R., Aneta B., Grzegorz B. “Antioxidative and prooxidative effects of quercetin on A549 cells”. Cell. Biol. Internat. 2007; 31:1245.
  43. Uchide N., Toyoda H. “Antioxidant therapy as a potential approach to severe influenza-associated complications”. Molecules. 2011; 16: 2032-2052.
  44. Shinozuka K., Kikuchi Y., Nishino C., Mori A., Tawata S. “Inhibitory effect of flavonoids on DNA-dependent DNA and RNA polymerases”. Experientia. 1988; 44: 882-885.
  45. Bachmetov L., et al., “Suppression of hepatitis C virus by the flavonoid quercetin is mediated by inhibition of NS3 protease activity”. J Viral Hepat. 2012;19: 81-88.
  46. Cushnie T.P.T., Lamb AJ. “Antimicrobial activity of flavonoids”. Int. J. Antimicrob. Agents. 2005; 26: 343-356.
  47. Biancatelli RMLC, Berrill M, Catravas J.D., Marik P.E. “Quercetin and vitamin C: an experimental, synergistic therapy for the prevention and treatment of SARS-CoV-2 related disease (COVID-19). Front Immunol. 2020; 11.
  48. Duda S.C., Mărghitaş L.A., Dezmirean D., Duda M., Mărgăoan R., Bobiş O.“Changes in major bioactive compounds with antioxidant activity of Agastache foeniculum, Lavandula angustifolia, Melissa officinalis and Nepeta cataria: Effect of harvest time and plant species” Ind Crops Prod. 2015; 77: 499-507.
  49. Ahmed D., Baig H., Zara S. “Seasonal variation of phenolics, flavonoids, antioxidant and lipid peroxidation inhibitory activity of methanolic extract of Melilotus indicus and its sub-fractions in different solvents”. Int J Phytomedicine. 2012; 4: 326-332.
  50. Nithiyanantham S., Selvakumar S., Siddhuraju P.“Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L”. J Food Compos Anal. 2012; 27: 52-60.
  51. Kumar S., Pandey A.K. “Chemistry and biological activities of flavonoids: an overview”. Sci World J. 2013; 16.
  52. Delnavazi M.R., Baba-Ali F., Soufiabadi S., Sherafatmand M., Ghahremani F., Tavakoli S., Yassa N. EO composition, antioxidant activity and total phenolic content of some Lamiaceae taxa growing in Northwest of Iran. Pharm. Sci. 2014; 20: 22-28 (Table).
آمار
تعداد مشاهده مقاله: 591
تعداد دریافت فایل اصل مقاله: 819


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب