Chemical characterization, in vitro biological activity of essential oils and extracts of three Eryngium L. species and molecular docking of selected major compounds

Chemical characterization, in vitro biological activity of essential oils and extracts of three... J Food Sci Technol https://doi.org/10.1007/s13197-018-3209-8 O R I G IN AL ARTI CL E Chemical characterization, in vitro biological activity of essential oils and extracts of three Eryngium L. species and molecular docking of selected major compounds 1 2 3 • • • Jelena S. Matejic ´ Zorica Z. Stojanovic ´-Radic ´ Mihailo S. Ristic ´ 4 2 5 5 • • • Jovana B. Veselinovic ´ Bojan K. Zlatkovic ´ Petar D. Marin Ana M. Dz ˇamic ´ Revised: 29 April 2018 / Accepted: 9 May 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Many Eryngium species have been traditionally (determined by the Folin–Ciocalteu assay) and flavonoid used as ornamental, edible or medicinal plants. The gas content (evaluated using aluminum nitrate nonahydrate), chromatography-flame ionization detector (GC-FID) and the highest amount was found in the ethyl acetate extract of gas chromatography-mass spectrometry (GC–MS) analyses E. palmatum. The results of DPPH and ABTS assay indi- have shown that the major compounds in the aerial parts cated that the highest antioxidant activity was present in were spathulenol (in E. campestre and E. palmatum oils) the water extract of E. amethystinum. Extracts of the aerial and germacrene D (in E. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Chemical characterization, in vitro biological activity of essential oils and extracts of three Eryngium L. species and molecular docking of selected major compounds

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Publisher
Springer India
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-018-3209-8
Publisher site
See Article on Publisher Site

Abstract

J Food Sci Technol https://doi.org/10.1007/s13197-018-3209-8 O R I G IN AL ARTI CL E Chemical characterization, in vitro biological activity of essential oils and extracts of three Eryngium L. species and molecular docking of selected major compounds 1 2 3 • • • Jelena S. Matejic ´ Zorica Z. Stojanovic ´-Radic ´ Mihailo S. Ristic ´ 4 2 5 5 • • • Jovana B. Veselinovic ´ Bojan K. Zlatkovic ´ Petar D. Marin Ana M. Dz ˇamic ´ Revised: 29 April 2018 / Accepted: 9 May 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Many Eryngium species have been traditionally (determined by the Folin–Ciocalteu assay) and flavonoid used as ornamental, edible or medicinal plants. The gas content (evaluated using aluminum nitrate nonahydrate), chromatography-flame ionization detector (GC-FID) and the highest amount was found in the ethyl acetate extract of gas chromatography-mass spectrometry (GC–MS) analyses E. palmatum. The results of DPPH and ABTS assay indi- have shown that the major compounds in the aerial parts cated that the highest antioxidant activity was present in were spathulenol (in E. campestre and E. palmatum oils) the water extract of E. amethystinum. Extracts of the aerial and germacrene D (in E.

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Jun 1, 2018

References

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