Chemical composition of essential oils and in vitro antioxidant activity of fresh and dry leaves crude extracts of medicinal plant of Lactuca sativa L. native to Sultanate of Oman
Chemical composition of essential oils and in vitro antioxidant activity of fresh and dry leaves crude extracts of medicinal plant of Lactuca sativa L. native to Sultanate of Oman
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DOI：
10.1016/s2221-1691(13)60076-3
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发表时间：
2013-05-01
影响因子：
1.7
通讯作者：
Al-Sabahi, Jamal Nasser
中科院分区：
文献类型：
--
作者：
Al Nomaani, Rahma Said Salim;Hossain, Mohammad Amzad;Al-Sabahi, Jamal Nasser
目的：分离并分析了莴苣（Lactuca sativa L.）鲜叶和日叶不同粗提物的挥发油化学成分及其清除自由基的活性。（L. sativa）。方法：从鲜叶和干叶中分离挥发油和挥发性化学成分。阿曼苏丹国用水蒸馏法种植的莴苣。采用自由基清除法（DPPH法）对粗提物的抗氧化活性进行了研究。结果如下：从鲜叶和干叶挥发油中分离出20种不同浓度的化合物，经气相色谱-质谱联用鉴定为α-蒎烯，分别占挥发油的83.07%和79.88（5.11%和4.05%）、γ-伞花烃（2.07%和1.92%），麝香草酚（11.55%和10.73%），杜烯醇（52.00%和49.79%），α-萜品烯（1.66%和1.34%），麝香草酚乙酸酯（0.99%和0.67%），催化烯主要成分为匙叶烯醇（spathulenol）（3.09%和2.98%）、藜芦烯（14.11%和3.65%）、柠檬烯（1.28%和1.11%）。然而，也从莴苣精油中分离和鉴定了一些其他次要化学成分，包括β-蒎烯、α-萜品油烯、芳樟醇、4-萜品醇、α-萜品醇、o-甲基百里酚、L-别阿罗香树烯和绿花烯。结论：从当地种植的莴苣精油中的化学成分被鉴定为以下类别或组的化学化合物，例如单萜、倍半萜、挥发性有机化合物及其含氧烃。因此，从阿曼蔬菜种莴苣的精油和粗提取物是活性的候选人，他将被用作抗氧化剂，抗真菌剂或抗微生物剂在新的药物制备用于治疗感染性疾病。
Objective: To isolate and analyse the chemical composition in the essential oils and free radical scavenging activity of different crude extracts front the fresh and day leaves of vegetable plants of Lactuca sativa L. (L. sativa). Methods: The essential oils and volatile chemical constituents were isolated from the fresh and dry leaves of L. saliva (lettuce) grown in Sultanate of Oman by hydro distillation method. The antioxidant activity of the crude extracts was carried out by well established free radical scavenging activity (DPPH) method. Results: About 20 chemical compounds of different concentration representing 83.07% and 79.88% respectively were isolated and identified by gas chromatography-mass spectroscopy in the essential oils isolated from the fresh and dry leaves as alpha-pinene (5.11% and 4.05%), gamma-cymene (2.07% and 1.92%), thymol (11.55% and 10.73%), durenol (52.00% and 49.79%), alpha-terpinene (1.66% and 1.34%), thymol acetate (0.99% and 0.67%), catyophyllene (2.11% and 1.98%), spathulenol (3.09% and 2.98%), camphene (14.11% and 3.65%), limonene (1.28% and 1.11%) representing these major chemical compounds. However, some other minor chemical constituents were also isolated and identified from the essential oil of lettuce including beta-pinene, alpha-terpinolene, linalool, 4-terpineol, alpha-terpineol, o-methylthymol, L-alloaromadendrene and viridiflorene. Conclusions: The chemical constituents in the essential oils from the locally grown lettuce were identified in the following classes or groups of chemical compounds such as monoterpenes, sesquiterpenes volatile organic compounds and their oxygenated hydrocarbons. Therefore, the essential oils and the crude extracts from Omani vegetable species of lettuce are active candidates which would he used as antioxidant, antifungal or antimicrobial agents in new drugs preparation for therapy of infectious diseases.