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Composition, and antioxidant and enzyme‐inhibition activities, of essential oils from Satureja thymbra and Thymbra spicata var. spicata
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2019-08-01 , DOI: 10.1002/ffj.3522 Bulent Kirkan 1 , Cengiz Sarikurkcu 2 , Ryszard Amarowicz 3
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2019-08-01 , DOI: 10.1002/ffj.3522 Bulent Kirkan 1 , Cengiz Sarikurkcu 2 , Ryszard Amarowicz 3
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This research sought to characterize the essential oils of Satureja thymbra and Thymbra spicata var. spicata in terms of composition as well as their antioxidant and enzyme‐inhibitory activities. The major components of essential oil derived from S. thymbra were found to be γ‐terpinene (34.67%), carvacrol (32.45%), p‐cymene (11.46%), and β‐caryophyllene (6.85%). In the essential oil derived from T. spicata var. spicata the most abundant compounds were carvacrol (63.23%), γ‐terpinene (18.94%), and p‐cymene (8.31%). The essential oils exhibited antioxidant properties, based on ABTS, DPPH, FRAP, and ORAC assays, as well as antiradical activity against superoxide, nitric oxide, and hydroxyl radicals, and ferrous ion chelating activity. The essential oils were found to have inhibitory effects against acetylcholinesterase (AChE), butyrylcholinesterase (BChE), tyrosinase, and α‐glucosidase. Considering the results obtained, the essential oils from both plants can be used as ingredients in pharmaceuticals or as natural additives in the food industry for promoting health.
中文翻译：
百里香和百里香的精油的成分，抗氧化和酶抑制活性。穗状花序
这项研究旨在表征Satureja thymbra和Thymbra spicata var的精油。兰香对于组合物以及它们的抗氧化和酶抑制活性。发现来自胸腺链球菌的精油的主要成分是γ-萜品烯（34.67％），香芹酚（32.45％），对伞花烯（11.46％）和β-石竹烯（6.85％）。在源自香辛料变种的精油中。spicata中含量最高的化合物是香芹酚（63.23％），γ-萜品烯（18.94％）和p苯丙胺（8.31％）。根据ABTS，DPPH，FRAP和ORAC分析，精油显示出抗氧化性能，以及对超氧化物，一氧化氮和羟基的抗自由基活性以及亚铁离子螯合活性。发现精油对乙酰胆碱酯酶（AChE），丁酰胆碱酯酶（BChE），酪氨酸酶和α-葡萄糖苷酶具有抑制作用。考虑到所获得的结果，两种植物的精油可用作药物成分或食品工业中的天然添加剂以促进健康。
更新日期：2019-08-01
中文翻译：
百里香和百里香的精油的成分，抗氧化和酶抑制活性。穗状花序
这项研究旨在表征Satureja thymbra和Thymbra spicata var的精油。兰香对于组合物以及它们的抗氧化和酶抑制活性。发现来自胸腺链球菌的精油的主要成分是γ-萜品烯（34.67％），香芹酚（32.45％），对伞花烯（11.46％）和β-石竹烯（6.85％）。在源自香辛料变种的精油中。spicata中含量最高的化合物是香芹酚（63.23％），γ-萜品烯（18.94％）和p苯丙胺（8.31％）。根据ABTS，DPPH，FRAP和ORAC分析，精油显示出抗氧化性能，以及对超氧化物，一氧化氮和羟基的抗自由基活性以及亚铁离子螯合活性。发现精油对乙酰胆碱酯酶（AChE），丁酰胆碱酯酶（BChE），酪氨酸酶和α-葡萄糖苷酶具有抑制作用。考虑到所获得的结果，两种植物的精油可用作药物成分或食品工业中的天然添加剂以促进健康。
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