Chemical composition and biological activities of essential oils of seven Cultivated Apiaceae species.
Oils, Volatile
/ pharmacology
Antioxidants
/ pharmacology
Apiaceae
/ chemistry
Daucus carota
/ chemistry
Foeniculum
/ chemistry
Cuminum
/ chemistry
Gas Chromatography-Mass Spectrometry
Anti-Bacterial Agents
/ pharmacology
Microbial Sensitivity Tests
Coriandrum
/ chemistry
Seeds
/ chemistry
Anethum graveolens
/ chemistry
Pimpinella
/ chemistry
Plant Oils
/ pharmacology
Apium
/ chemistry
Journal
Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288
Informations de publication
Date de publication:
02 May 2024
02 May 2024
Historique:
received:
27
01
2024
accepted:
26
04
2024
medline:
3
5
2024
pubmed:
3
5
2024
entrez:
2
5
2024
Statut:
epublish
Résumé
The Apiaceae family contains many species used as food, spice and medicinal purposes. Different parts of plants including seeds could be used to obtain essential (EO) oils from members of the Apiaceae family. In the present study, EOs were components obtained through hydrodistillation from the seeds of anise (Pimpinella anisum), carrot (Daucus carota), celery (Apium graveolens), dill (Anethum graveolens), coriander (Coriandrum sativum), fennel (Foeniculum vulgare), and cumin (Cuminum cyminum). EO constituents were determined with Gas Chromatography/Mass Spectrometry (GC-MS) and Gas Chromatography/Flame Ionization Detector (GC-FID) and their antioxidant capacities were determined with the cupric reducing antioxidant capacity (CUPRAC) and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) methods. The antimicrobial activity of EOs were tested against four pathogenic bacteria. Phenylpropanoids in anise (94.87%) and fennel (92.52%), oxygenated monoterpenes in dill (67.59%) and coriander (98.96%), monoterpene hydrocarbons in celery (75.42%), mono- (45.42%) and sesquiterpene- (43.25%) hydrocarbons in carrots, monoterpene hydrocarbon (34.30%) and aromatic hydrocarbons (32.92%) in cumin were the major compounds in the EOs. Anethole in anise and fennel, carotol in carrot, limonene in celery, carvone in dill, linalool in coriander, and cumin aldehyde in cumin were predominant compounds in these EOs. The high hydrocarbon content in cumin EO gave high CUPRAC activity (89.07 µmol Trolox g
Identifiants
pubmed: 38698117
doi: 10.1038/s41598-024-60810-3
pii: 10.1038/s41598-024-60810-3
doi:
Substances chimiques
Oils, Volatile
0
Antioxidants
0
Anti-Bacterial Agents
0
Plant Oils
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
10052Informations de copyright
© 2024. The Author(s).
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