Gas chromatography-mass spectrometry analysis and in vitro antioxidant potential of ajwain seed ( Trachyspermum ammi L.) essential oil and its extracts.
In: Journal of Food Biochemistry, Jg. 41 (2017-06-01), Heft 3, S. n/a- (10S.)
academicJournal
Zugriff:
The aim was to study the composition of ajwain seed oil by gas chromatography-mass spectrometry (GC-MS) and to evaluate antioxidant activity of ajwain seed oil, its fractions, extracts, thymol, and its derivatives. GC-MS analysis of ajwain seed essential oil showed the presence of 47 compounds. Thymol (31.40%) was found to be the major component while γ-terpinene, isobornyl isobutyrate, and p-cymene were minor compounds. The antioxidant potential of selected components was evaluated using 2, 2-diphenyl-1-picrylhydrazyl, hydroxyl, nitric oxide radical scavenging and ferric reducing antioxidant power assays. Results demonstrated that methanol extract exhibited higher antioxidant activity in 2,2-diphenyl-1-picrylhydrazyl (IC50 value 130 µg/mL), Hydroxyl radical (IC50 value 120 µg/mL), nitric oxide (IC50 value 90 µg/mL) scavenging assays, and highest ferric reducing antioxidant power (FRAP) value (780 µg Fe (II)/g dry weight) as compared to hexane and dichloromethane extracts. Total phenolic (16.52 mg gallic acid equivalents/g) and flavonoid contents (3.89 mg quercetin equivalent/g) were also found to be higher in methanol extract compared to other extracts and ajwain oil. Practical applications Degradation of food materials by oxidation and its prevention during production, storage, and distribution is an important issue in the food industry. Due to the potential carcinogenic effect of some synthetic antioxidants, much attention has been paid to naturally-derived compounds having potential to act as antioxidants. The present study revealed that the methanol extract of ajwain seeds which contained terpenoids, phenols, and flavonoids as essential phytochemicals have high antioxidant properties, which can provide opportunities for use in pharmaceutical, nutraceutical, and food industries. [ABSTRACT FROM AUTHOR]
Titel: |
Gas chromatography-mass spectrometry analysis and in vitro antioxidant potential of ajwain seed ( Trachyspermum ammi L.) essential oil and its extracts.
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Autor/in / Beteiligte Person: | Dhaiwal, Kritika ; Chahal, Khushminder Kaur ; Kataria, Dalvir ; Kumar, Amit |
Zeitschrift: | Journal of Food Biochemistry, Jg. 41 (2017-06-01), Heft 3, S. n/a- (10S.) |
Veröffentlichung: | 2017 |
Medientyp: | academicJournal |
ISSN: | 0145-8884 (print) |
DOI: | 10.1111/jfbc.12364 |
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