Composition, antimicrobial, antiradical and spasmolytic activity of Ferula heuffelii Griseb. ex Heuffel (Apiaceae) essential oil
Samo za registrovane korisnike
2012
Autori
Pavlović, IvanPetrović, Silvana
Radenković, Mirjana
Milenković, Marina
Couladis, Maria
Branković, Suzana
Drobac, Milica
Niketić, Marjan
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The essential oil from underground parts of Ferula heuffelii from N.E. Serbia, was analysed using GC and GC-MS. The main compounds of the essential oil were elemicin (35.4%) and myristicin (20.6%). The essential oil exhibited the best antimicrobial activity against two strains of Candida albicans (MIC = 7.0 and 13.7 mu g/ml), as well as against Micrococcus luteus (MIC = 13.7 mu g/ml), Staphylococcus epidermidis (MIC = 17.6 mu g/ml), Bacillus subtilis (MIC = 21.1 mu g/ml) and Micrococcus flavus (MIC = 28.2 mu g/ml). In the DPPH radical scavenging assay, essential oil showed substantial activity with SC(50) = 22.43 mu l/ml. The essential oil was also tested for antispasmodic activity. It inhibited spontaneous contraction of isolated rat ileum dose-dependently, and at the concentration of 86.64 mu g/ml exhibited 50% of the maximum effect of atropine. After incubation with 75.00 mu g/ml of essential oil, acetylcholine did not induce contractions of ileum, and at 250.00 mu g/ml, the essenti...al oil almost completely abolished the spasmodic effect of potassium chloride (80 mM).
Ključne reči:
Ferula heuffelii / Essential oil composition / Antimicrobial activity / Antiradical activity / Antispasmodic activityIzvor:
Food Chemistry, 2012, 130, 2, 310-315Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Ispitivanje lekovitog potencijala biljaka: morfološka, hemijska i farmakološka karakterizacija (RS-MESTD-Basic Research (BR or ON)-173021)
DOI: 10.1016/j.foodchem.2011.07.043
ISSN: 0308-8146
WoS: 000296267400013
Scopus: 2-s2.0-80052273360
Institucija/grupa
PharmacyTY - JOUR AU - Pavlović, Ivan AU - Petrović, Silvana AU - Radenković, Mirjana AU - Milenković, Marina AU - Couladis, Maria AU - Branković, Suzana AU - Drobac, Milica AU - Niketić, Marjan PY - 2012 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1715 AB - The essential oil from underground parts of Ferula heuffelii from N.E. Serbia, was analysed using GC and GC-MS. The main compounds of the essential oil were elemicin (35.4%) and myristicin (20.6%). The essential oil exhibited the best antimicrobial activity against two strains of Candida albicans (MIC = 7.0 and 13.7 mu g/ml), as well as against Micrococcus luteus (MIC = 13.7 mu g/ml), Staphylococcus epidermidis (MIC = 17.6 mu g/ml), Bacillus subtilis (MIC = 21.1 mu g/ml) and Micrococcus flavus (MIC = 28.2 mu g/ml). In the DPPH radical scavenging assay, essential oil showed substantial activity with SC(50) = 22.43 mu l/ml. The essential oil was also tested for antispasmodic activity. It inhibited spontaneous contraction of isolated rat ileum dose-dependently, and at the concentration of 86.64 mu g/ml exhibited 50% of the maximum effect of atropine. After incubation with 75.00 mu g/ml of essential oil, acetylcholine did not induce contractions of ileum, and at 250.00 mu g/ml, the essential oil almost completely abolished the spasmodic effect of potassium chloride (80 mM). PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Composition, antimicrobial, antiradical and spasmolytic activity of Ferula heuffelii Griseb. ex Heuffel (Apiaceae) essential oil VL - 130 IS - 2 SP - 310 EP - 315 DO - 10.1016/j.foodchem.2011.07.043 ER -
@article{ author = "Pavlović, Ivan and Petrović, Silvana and Radenković, Mirjana and Milenković, Marina and Couladis, Maria and Branković, Suzana and Drobac, Milica and Niketić, Marjan", year = "2012", abstract = "The essential oil from underground parts of Ferula heuffelii from N.E. Serbia, was analysed using GC and GC-MS. The main compounds of the essential oil were elemicin (35.4%) and myristicin (20.6%). The essential oil exhibited the best antimicrobial activity against two strains of Candida albicans (MIC = 7.0 and 13.7 mu g/ml), as well as against Micrococcus luteus (MIC = 13.7 mu g/ml), Staphylococcus epidermidis (MIC = 17.6 mu g/ml), Bacillus subtilis (MIC = 21.1 mu g/ml) and Micrococcus flavus (MIC = 28.2 mu g/ml). In the DPPH radical scavenging assay, essential oil showed substantial activity with SC(50) = 22.43 mu l/ml. The essential oil was also tested for antispasmodic activity. It inhibited spontaneous contraction of isolated rat ileum dose-dependently, and at the concentration of 86.64 mu g/ml exhibited 50% of the maximum effect of atropine. After incubation with 75.00 mu g/ml of essential oil, acetylcholine did not induce contractions of ileum, and at 250.00 mu g/ml, the essential oil almost completely abolished the spasmodic effect of potassium chloride (80 mM).", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Composition, antimicrobial, antiradical and spasmolytic activity of Ferula heuffelii Griseb. ex Heuffel (Apiaceae) essential oil", volume = "130", number = "2", pages = "310-315", doi = "10.1016/j.foodchem.2011.07.043" }
Pavlović, I., Petrović, S., Radenković, M., Milenković, M., Couladis, M., Branković, S., Drobac, M.,& Niketić, M.. (2012). Composition, antimicrobial, antiradical and spasmolytic activity of Ferula heuffelii Griseb. ex Heuffel (Apiaceae) essential oil. in Food Chemistry Elsevier Sci Ltd, Oxford., 130(2), 310-315. https://doi.org/10.1016/j.foodchem.2011.07.043
Pavlović I, Petrović S, Radenković M, Milenković M, Couladis M, Branković S, Drobac M, Niketić M. Composition, antimicrobial, antiradical and spasmolytic activity of Ferula heuffelii Griseb. ex Heuffel (Apiaceae) essential oil. in Food Chemistry. 2012;130(2):310-315. doi:10.1016/j.foodchem.2011.07.043 .
Pavlović, Ivan, Petrović, Silvana, Radenković, Mirjana, Milenković, Marina, Couladis, Maria, Branković, Suzana, Drobac, Milica, Niketić, Marjan, "Composition, antimicrobial, antiradical and spasmolytic activity of Ferula heuffelii Griseb. ex Heuffel (Apiaceae) essential oil" in Food Chemistry, 130, no. 2 (2012):310-315, https://doi.org/10.1016/j.foodchem.2011.07.043 . .