Gonca Çelik, Nevzat Batan, Huseyin Sahin, Nimet Baltaş, Arif Bozdeveci, Nurettin Yaylı
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引用次数: 0
Abstract
Essential oils (EOs) are a significant component of herbal medicine worldwide. However, the components of the EOs from Grimmia orbicularis Bruch ex Wilson, Grimmia alpestris Schleich, Grimmia ovalis (Hedw.) Lindb., Grimmia lisae De., Dicranum scoparium Hedw., Dicranum majus Sm., Dicranum polysetum Sw. and Dicranum spadiceum J.E. Zetterst., as well as the antimicrobial activity of eight moss EOs and methanol extracts (MEs), and the antioxidant, anti-urease, anti-xanthine oxidase (XO) activity and total phenolic content (TPC) of MEs from these eight moss species have not yet been systematically evaluated. The composition of the EOs was determined using the GC/FID/MS method. The antioxidant activities of MEs from eight mosses were assessed using the FRAP and DPPH methods. In addition, the MEs of these eight mosses were analysed for TPC, urease and XO activity using a reference. A total of 80 compounds were identified in the EOs of the eight mosses, including mainly aldehydes (7.3%–95.3%), monoterpene hydrocarbons (53.7%–60.6%), oxygenated monoterpenes (0.2%–16.7%) and terpene-related compounds (1.3%–51.2%). The methanol extract of D. scoparium (FRAP: 341.107 ± 1.248 μmol; DPPH SC50: 0.145 ± 0.005 mg/mL) exhibited the highest antioxidant activities, surpassing even Trolox. Furthermore, the methanol extract of D. scoparium significantly inhibited urease and XO, with IC50 values of 2.542 ± 0.023 μg/mL and IC50: 7.652 ± 0.054 μg/mL, respectively. The chemical composition of the EOs of these eight mosses is presented. Additionally, the biological activities were evaluated, confirming the ethnopharmacological use of these mosses based on their biological properties.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.