Antioxidant activity of an anatolian herbal tea—Origanum minutiflorum: isolation and characterization of its secondary metabolites

International Journal of Food Properties

İlhami Gulcin¹  Süleyman Muhammed Celik²  Nusret Genc²  Ramazan Erenler²  Hüseyin Aksit²  Mahfuz Elmastas² 

[1] Ataturk University;Gaziosmanpaşa University;

关键词: Herbal tea;    Origanum minutiflorum;    Antioxidant activity;    Chromatography;    Spectroscopy;   

DOI  :  10.1080/10942912.2017.1416399

来源: DOAJ

【 摘 要 】

Origanum species are significant aromatic and medicinal plants used in food and pharmaceutical industries. Isolation of bioactive compounds was executed on n-butanol extract to yield the compounds responsible for the activities. Tricosan-1-ol (1), (8E,16E)-tetracosa-8,16-diene-1,24-diol (2), azepan-2-one (3), 3,4-dihydroxybenzoic acid (4), apigenin (5), eriodictyol (6), globoidnan-A (7), luteolin (8), rosmarinic acid (9), apigenin-7-O-glucuronide (10), and vicenin-2 (11) were isolated by chromatographic methods (column chromatography and semi-preparative High Performance Liquid Chromatography (HPLC) and structures were elucidated on the basis of spectroscopic techniques including 1D/2D nuclear magnetic resonance (NMR) and Liquid chromatography/Time-of-flight/Mass spectrometry (LC-TOF/MS). The isolated compounds and extracts were applied for antioxidant assays including 1,1-diphenyl-2-picrylhydrazyl (DPPH•) scavenging, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS•+) scavenging, reducing power, and cuprac techniques. 3,4-Dihydroxy benzoic acid (4), eriodictyol (6), luteolin (8), and rosmarinic acid (9) revealed the considerable antioxidant activities.

【 授权许可】

Unknown