Essential Oil Variability and Biological Activities of Tetraclinis articulata (Vahl ) Mast . Wood According to the Extraction Time
| Autor: | Lynda Boudarene, Boualem Saka, Abderrahmane Djouahri, Aoumeur Baaliouamer |
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| Rok vydání: | 2016 |
| Předmět: |
Xanthine Oxidase
Time Factors Anti-Inflammatory Agents Bioengineering Tetraclinis 01 natural sciences Biochemistry Antioxidants Cedrol law.invention boats Structure-Activity Relationship chemistry.chemical_compound 0404 agricultural biotechnology Linalool boats.ship_class law Botany Oils Volatile Articulata Carvacrol Food science Enzyme Inhibitors Molecular Biology Essential oil Dose-Response Relationship Drug biology 010405 organic chemistry Cupressaceae 04 agricultural and veterinary sciences General Chemistry General Medicine Lipoxygenases biology.organism_classification 040401 food science 0104 chemical sciences chemistry Molecular Medicine Camphene |
| Zdroj: | Chemistry & Biodiversity. 13:1691-1706 |
| ISSN: | 1612-1872 |
| Popis: | In the present work, the hydrodistillation (HD) and microwave-assisted hydrodistillation (MAHD) kinetics of essential oil extracted from Tetraclinis articulata (Vahl) Masters wood was conducted, in order to assess the impact of extraction time and technique on chemical composition and biological activities. GC and GC–MS analyses showed significant differences between the extracted essential oils, where each family class or component presents a specific kinetic according to extraction time, technique and especially for the major components: camphene, linalool, cedrol, carvacrol and α-acorenol. Furthermore, our findings showed a high variability for both antioxidant and anti-inflammatory activities, where each activity has a specific effect according to extraction time and technique. The highlighted variability reflects the high impact of extraction time and technique on chemical composition and biological activities, which led to conclude that we should select essential oils to be investigated carefully depending on extraction time and technique, in order to isolate the bioactive components or to have the best quality of essential oil in terms of biological activities and preventive effects in food. This article is protected by copyright. All rights reserved. |
| Databáze: | OpenAIRE |
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