Phytochemical Investigation, Antioxidant and Antimicrobial Assays of Algerian Plant Calamintha baborensis Batt.
- Авторлар: Seraoui R.1, Benkiniouar R.1, Akkal S.1, Ros G.2, Nieto G.2
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Мекемелер:
- Department of Chemistry, Faculty of Exact Sciences, Laboratory of Phytochemistry, Natural Products and Organic Synthesis (Physynor), University Brother Mentouri Constantine 1
- Department of Food Technology, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Murcia
- Шығарылым: Том 52, № 4 (2018)
- Беттер: 347-356
- Бөлім: Article
- URL: https://journals.rcsi.science/0091-150X/article/view/245175
- DOI: https://doi.org/10.1007/s11094-018-1820-7
- ID: 245175
Дәйексөз келтіру
Аннотация
The aim of this work was to evaluate the antioxidant capacity of some increasing polarity soluble fractions of hydroalcoholic extract of the leaves of Algerian Lamiaceae Calamintha baborensis Batt., including hexanoic (Hex), chloroformic (Chlor), ethyl acetate (EtOAc) and n-butanolic (n-BuOH) and four subfractions (A, B, C, D) resulting from fractionation on a polyamide column. The EtOAc and n-BuOH extracts of the plant gave the highest values of antioxidant power by different methods: ABTS, percentage inhibition of 68.9/81.7%; DPPH, 27.6/80.99%; ORAC/FRAP, 37.28/28.47 and 21.73/19.52 μM/mL, respectively; IC50 values, 23 and 53.5 ppm. In addition, they were evaluated for their total phenolic content. The antibacterial activity of extracts showed good results with hexanoic and chloroformic fractions against E. coli (19 mm and 19.2 mm diameter of inhibition zone and MIC values about 43 and 43.4 μg/mL, respectively.) Apolar fractions from the leaves of C. Baborensis Batt. were analyzed by gas chromatography–mass spectrometry (GC–MS). The main components of the essential oil of C baborensis Batt. are eugenol (27.04%) and 3-methoxy acetophenone (26.4%).
Авторлар туралы
Rofia Seraoui
Department of Chemistry, Faculty of Exact Sciences, Laboratory of Phytochemistry, Natural Products and Organic Synthesis (Physynor), University Brother Mentouri Constantine 1
Хат алмасуға жауапты Автор.
Email: rofiaseraoui@yahoo.fr
Алжир, Constantine, 25000
Rachid Benkiniouar
Department of Chemistry, Faculty of Exact Sciences, Laboratory of Phytochemistry, Natural Products and Organic Synthesis (Physynor), University Brother Mentouri Constantine 1
Email: rofiaseraoui@yahoo.fr
Алжир, Constantine, 25000
Salah Akkal
Department of Chemistry, Faculty of Exact Sciences, Laboratory of Phytochemistry, Natural Products and Organic Synthesis (Physynor), University Brother Mentouri Constantine 1
Email: rofiaseraoui@yahoo.fr
Алжир, Constantine, 25000
Gaspar Ros
Department of Food Technology, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Murcia
Email: rofiaseraoui@yahoo.fr
Испания, Campus de Espinardo, Espinardo, Murcia, 30100
Gema Nieto
Department of Food Technology, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Murcia
Email: rofiaseraoui@yahoo.fr
Испания, Campus de Espinardo, Espinardo, Murcia, 30100