作者
Monica R Loizzo, Federica Menichini, Filomena Conforti, Rosa Tundis, Marco Bonesi, Antoine M Saab, Giancarlo A Statti, Bruno de Cindio, Peter J Houghton, Francesco Menichini, Natale Giuseppe Frega
发表日期
2009/11/1
期刊
Food Chemistry
卷号
117
期号
1
页码范围
174-180
出版商
Elsevier
简介
The essential oils of Origanum ehrenbergii and O. syriacum collected in Lebanon were analysed by GC and GC–MS and evaluated for their anticholinesterase, NO production inhibitory activities, and antioxidant properties. O.ehrenbergi essential oil was characterised by the presence of 37 components, representing 94.9% of the total oil of which thymol (19%) and p-cymene (16.1%) were the main abundant compounds. Thirty-six compounds characterised the O.syriacum essential oil, representing 90.6% of the total oil. The most abundant components were thymol (24.7%) and carvacrol (17.6%). O. ehrenbergii demonstrated interesting scavenging effects on DPPH with an IC50 value of 0.99μg/ml. In addition, both O. ehrenbergii and O. syriacum oils inhibited oxidation of linoleic acid after 30min of incubation, as well as after 60min of incubation with IC50 values of 42.1 and 33.6μg/ml, and 46.9 and 58.9μg/ml …
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