玫瑰杜鹃提取物抗氧化、抗菌和抗炎活性的植物化学分析及体外评价

IF 1.2 Q4 PHARMACOLOGY & PHARMACY

Journal of Herbs, Spices and Medicinal Plants Pub Date : 2023-05-12 DOI:10.1080/10496475.2023.2211288

Hiteshi Sabharwal, G. Shukla, K. Kondepudi, Ruchika Maurya, S. Kapila, Neha Dogra

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引用次数: 0

摘要

摘要研究了玫瑰红提取物在有机溶剂中的抗菌、抗氧化和抗炎作用。甲醇提取物中总酚、黄酮和抗氧化剂含量最高。大肠杆菌和单核细胞增多性李斯特菌对提取物敏感，枯草芽孢杆菌和肺炎克雷伯菌对提取物具有耐药性。在LPS诱导的RAW 264.7巨噬细胞系中评估甲醇提取物的抗炎潜力。甲醇提取物的气相色谱-质谱分析显示酚酸、脂肪酸和植物甾醇占优势，而萜类化合物和黄酮类化合物则通过LC-MS分析鉴定。FTIR证实了O-H、C-H、C-N、C-F和SCN官能团的存在。

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Phytochemical Analysis and In Vitro Assessment of Extracts of Rhodobryum roseum for Antioxidant, Antibacterial and Anti-Inflammatory Activities

ABSTRACT The antibacterial, antioxidant and anti-inflammatory potential of Rhodobryum roseum extracts in organic solvents was investigated. The highest contents of total phenols, flavonoids, and antioxidants have been found in methanolic extract. Escherichia coli and Listeria monocytogenes were sensitive to the extracts, while Bacillus subtilis and Klebsiella pneumoniae were resistant. Anti-inflammatory potential of methanolic extract was assessed in the LPS-induced RAW 264.7 macrophage cell lines. The GC-MS of methanolic extract showed the predominance of phenolic acids, fatty acids and phytosterols, while terpenoids and flavonoids were identified by LC-MS analysis. FTIR confirmed the presence of O-H, C-H, C-N, C-F and SCN functional groups.

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来源期刊

Journal of Herbs, Spices and Medicinal Plants Medicine-Complementary and Alternative Medicine

CiteScore

3.00

自引率

0.00%

发文量

期刊介绍： The Journal of Herbs, Spices & Medicinal Plants is an essential reference filled with recent research and other valuable information associated with herbs, spices, and medicinal plants. The Journal serves as a focus point through which investigators and others may publish material of importance to the production, marketing, and utilization of these plants and associated extracts. The journal covers the following topics: growth, development, horticulture, ecology, physiology, genetics, chemistry, and economics. Original articles, review articles, and book reviews provide information of interest to an international audience of researchers, teachers, technicians, and managers involved with production and/or marketing of herbs, spices, and medicinal plants. Managers of food companies, food processing facilities, medical research laboratories, government agencies, and others interested in new chemicals, food additives, international trade, patents, and other items can easily review new findings. The Journal of Herbs, Spices & Medicinal Plants is a forum in which recent research and other information associated with herbs, spices, and medicinal plants is shared. The Journal represents a centralized database accessible by investigators within the international community that work with or have an interest in herbs, spices, and medicinal plants.