Composition and antioxidant and antimicrobial activity of the essential oil and extracts of Stachys inflata Benth from Iran
Composition and antioxidant and antimicrobial activity of the essential oil and extracts of Stachys inflata Benth from Iran
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DOI：
10.1016/j.foodchem.2009.06.037
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发表时间：
2010-03-15
期刊：
影响因子：
8.8
通讯作者：
Batooli, Hossein
中科院分区：
文献类型：
--
作者：
Ebrahimabadi, Abdolrasoul H.;Ebrahimabadi, Ebrahim H.;Batooli, Hossein
测定了水苏挥发油和甲醇提取物极性和非极性亚组分的化学成分及其抗氧化和抑菌活性。GC和GC/MS分析表明，挥发油中含有45种成分，占挥发油总量的95.46%，主要成分为芳樟醇（28.55%），α-松油醇（9.45%）、匙叶烯醇（8.37%）和（2E）-己烯醛用2，2-二苯基-1-苦基肼（DPPH）和β-胡萝卜素/亚油酸测定。在DPPH试验中，极性亚组分的IC 50值为89.50 μ g/ml，表明该提取物的抗氧化效力约为丁基化羟基甲苯（IC 50 = 19.72 μ g/ml）的22%。在β-胡萝卜素/亚油酸测定中，最好的抑制属于非极性亚组分（77.08%）。极性和非极性提取物亚组分的总酚含量分别为5.4和2.8%（w/w）。该植物还对三种测试的微生物菌株显示出一周的抗菌活性。芳樟醇和α-松油醇也作为油的主要成分进行了测试，没有显示出抗氧化剂，但具有相当大的抗菌活性。(C)2009爱思唯尔有限公司保留所有权利。
Composition and antioxidant and antimicrobial activities of essential oil and methanol extract polar and nonpolar subfractions of Stachys inflata were determined. GC and GC/MS analyse of the essential oil showed 45 constituents representing 95.46% of the oil, the major components linalool (28.55%), alpha-terpineol (9.45%), spathulenol (8.37%) and (2E)-hexenal (4.62%) constituted 50.99% of it. Essential oil and extracts were also tested for their antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and beta-carotene/linoleic acid assays. In the DPPH test, IC50 value for the polar subfraction was 89.50 mu g/ml, indicating an antioxidant potency of about 22% of that of butylated hydroxytoluene (IC50 = 19.72 mu g/ml) for this extract. In beta-carotene/linoleic acid assay, the best inhibition belonged to the nonpolar subfraction (77.08%). Total phenolic content of the polar and nonpolar extract subfractions was 5.4 and 2.8% (w/w), respectively. The plant also showed a week antimicrobial activity against three strains of tested microorganisms. Linalool and alpha-terpineol were also tested as major components of the oil and showed no antioxidant but considerable antimicrobial activities. (C) 2009 Elsevier Ltd. All rights reserved.