Chemical composition and biological activity of the essential oil from leaves of Moringa oleifera Lam. cultivated in Mozambique.
Chemical composition and biological activity of the essential oil from leaves of Moringa oleifera Lam. cultivated in Mozambique.
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香精油的化学组成和生物学活性来自辣木叶叶的叶子。在莫桑比克种植。
DOI：
10.3390/molecules180910989
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发表时间：
2013-09-09
期刊：
影响因子：
--
通讯作者：
De Feo V
中科院分区：
文献类型：
--
作者：
Marrufo T;Nazzaro F;Mancini E;Fratianni F;Coppola R;De Martino L;Agostinho AB;De Feo V
研究了产于莫桑比克的辣木精油的抗氧化能力和抑菌活性。通过GC和GC-MS分析研究了其化学组成。主要成分为二十六烷（13.9%）、二十五烷（13.3%）和二十七烷（11.4%）。超高效液相色谱-二极管阵列检测器检测到黄酮类化合物槲皮素（126 μg/g）和木犀草素（6.2 μg/g）。精油表现出相对较低的自由基清除能力。精油的抗微生物活性针对两种革兰氏阳性菌株（蜡状芽孢杆菌、金黄色葡萄球菌）、两种革兰氏阴性菌株（大肠杆菌、铜绿假单胞菌）和农业食品感兴趣的五种真菌菌株（黄灰青霉、扩展青霉、桔青霉、指状青霉和尼日尔曲霉属）进行测定。B。蜡状假单胞菌和铜绿假单胞菌以及真菌菌株对精油敏感。
The antioxidant capacity and antimicrobial activity of the essential oil of Moringa oleifera (Moringaceae) grown in Mozambique was investigated. The chemical composition was studied by means of GC and GC-MS analysis. Hexacosane (13.9%), pentacosane (13.3%) and heptacosane (11.4%) were the main components. Ultra High Performance Chromatography-DAD analysis detected the flavonoids quercetin (126 μg/g) and luteolin (6.2 μg/g). The essential oil exhibited a relatively low free radical scavenging capacity. The antimicrobial activity of the essential oil was assayed against two Gram-positive strains (Bacillus cereus, Staphylococcus aureus), two Gram-negative strains (Escherichia coli, Pseudomonas aeruginosa), and five fungal strains of agro-food interest (Penicillium aurantiogriseum, Penicillium expansum, Penicillium citrinum, Penicillium digitatum, and Aspergillus niger spp.). B. cereus and P. aeruginosa, as well as the fungal strains were sensitive to the essential oil.
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影响因子：
--
作者：
El-Hawary, S. S.;El-Sofany, R. H.;Sleem, A. A.
通讯作者：
Sleem, A. A.
影响因子：
2
作者：
Anwar, F;Ashraf, M;Bhanger, MI
通讯作者：
Bhanger, MI
影响因子：
6.1
作者：
HERTOG, MGL;HOLLMAN, PCH;VENEMA, DP
通讯作者：
VENEMA, DP
影响因子：
11.4
作者：
Chuang, Ping-Hsien;Lee, Chi-Wei;Chen, Hueih-Min
通讯作者：
Chen, Hueih-Min
影响因子：
6
作者：
Goodner, K. L.
通讯作者：
Goodner, K. L.