Chemical composition of essential oil of Melissa officinalis L. and antioxidant activity from Boa Vista-RR, Brazil
| Autor: | Pedro Rã mulo Estevam Ribeiro, Vany Perpetua Ferraz, Jhunior Abrahan Marcia Fuentes, Ricardo Santos Alemán, Ismael Montero Fernández, Selvin Antonio Saravia Maldonado, Luis Antonio Beltrán Alemán |
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| Rok vydání: | 2020 |
| Předmět: |
Pharmacology
food.ingredient Antioxidant 010405 organic chemistry Chemistry DPPH medicine.medical_treatment Pharmaceutical Science Sabinene 01 natural sciences 0104 chemical sciences law.invention 010404 medicinal & biomolecular chemistry chemistry.chemical_compound food law Herb Officinalis medicine Food science Melissa officinalis Quercetin Essential oil |
| Zdroj: | African Journal of Pharmacy and Pharmacology. 14:41-45 |
| ISSN: | 1996-0816 |
| Popis: | In this work, the chemical composition of the essential oil of lemon balm (Melissa officinalis L.) was determined by CG-FID.In the essential oil of M. officinalis,there area total of 22 chemical constituents, among them are geranial (34.6%), neral (26.0%), γ-caryophyllene (7.5%), caryophyllene oxide (5.3%), i-pinene (5.3%) and sabinene (3.6%); it also has antioxidant capacity and total phenolic compounds in vitro. The concentration of total phenolic compounds was 61.71 mgEAG g-1 for the essential oil and 7.81 mgEAG g-1 for the aqueous extract respectively. The inhibition percentage tested by different DPPP concentrations of 8, 20, 40 and 80 µg mL-1 was 17.12, 31.04, 48.24 and 68.12% respectively and the quercetin standard was used as a positive control. Key words: Limon herb, Folin-Ciocateau, DPPH, medicinal plant. |
| Databáze: | OpenAIRE |
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