Volume 7, Issue 1 (2019)
ECOPERSIA 2019, 7(1): 13-20 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Dehghani Bidgoli R. Essential oil Composition and Antioxidant Properties of Artemisia sieberi Besser in Two Enclosure and Grazed Sites at Three Phenological Stages. ECOPERSIA 2019; 7 (1) :13-20
URL: http://ecopersia.modares.ac.ir/article-24-15372-en.html
URL: http://ecopersia.modares.ac.ir/article-24-15372-en.html
Watershed & Rangeland Management Department, Natural Resources & Earth Sciences Faculty, University of Kashan, Kashan, Iran , dehghanir@kashanu.ac.ir
Abstract: (6608 Views)
Aims: The use of plants for treatment and food returns to ancient times. This study was conducted to examine the essential oil composition and antioxidant activity of the essential oil of Artemisia sieberi Besser at 3 phenological stages and effect of grazing livestock on these properties.
Materials & Methods: For this purpose, 5 shrubs from two sites (under grazing site and enclosure site) were selected randomly at 3 phenological stages. In laboratory operations, essential oil of the species was extracted in by SDE method.
Findings: The results of GC/MS analysis indicated 45 compounds for grazed site with essential oil content 98.73%, and 42 compounds for enclosure site with essential oil content 98.54%. Also, α-tujune (21.63%), α-Pinene (19.53%), and Camphene (10.34%) were the main compounds in the enclosure site and α-tujune (23.70%), α-Pinene (20.33%), and Camphene (12.60%) were the main compounds in the grazed site. The results of screening antioxidant activity using two assays (DPPH and β-carotene-linoleic acid) showed that the free radical scavenging activity of essential oil (IC50 µg ml-1) in the first phenological stage (vegetative stage) was more than other phenological stages in two sites. Also, the inhibition of essential oil in the grazed sites had a significant difference with essential oil's inhibition in the enclosure site.
Conclusions: Effect of grazing on the composition and properties of the essential oil of this species can be considered in the planning of livestock grazing management. We wish our future research on this plant leads to the finding of new natural antioxidant compounds.
Materials & Methods: For this purpose, 5 shrubs from two sites (under grazing site and enclosure site) were selected randomly at 3 phenological stages. In laboratory operations, essential oil of the species was extracted in by SDE method.
Findings: The results of GC/MS analysis indicated 45 compounds for grazed site with essential oil content 98.73%, and 42 compounds for enclosure site with essential oil content 98.54%. Also, α-tujune (21.63%), α-Pinene (19.53%), and Camphene (10.34%) were the main compounds in the enclosure site and α-tujune (23.70%), α-Pinene (20.33%), and Camphene (12.60%) were the main compounds in the grazed site. The results of screening antioxidant activity using two assays (DPPH and β-carotene-linoleic acid) showed that the free radical scavenging activity of essential oil (IC50 µg ml-1) in the first phenological stage (vegetative stage) was more than other phenological stages in two sites. Also, the inhibition of essential oil in the grazed sites had a significant difference with essential oil's inhibition in the enclosure site.
Conclusions: Effect of grazing on the composition and properties of the essential oil of this species can be considered in the planning of livestock grazing management. We wish our future research on this plant leads to the finding of new natural antioxidant compounds.
Article Type: Original Research |
Subject:
Rangeland Ecology and Management
Received: 2018/03/4 | Accepted: 2018/09/30 | Published: 2019/01/20
Received: 2018/03/4 | Accepted: 2018/09/30 | Published: 2019/01/20
References
1. Hussain AI, Anwar F, Hussain Sherazi ST, Przybylski R. Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations. Food Chem. 2008;108(3):986-95. [Link] [DOI:10.1016/j.foodchem.2007.12.010]
2. Ito N, Fukushima S, Hagiwara A, Shibata M, Ogiso T. Carcinogenicity of butylated hydroxyanisole in F344 rats. J Natl Cancer Inst. 1983;70(2):343-52. [Link]
3. Javidnia K, Miri R, Moein MR, Kamalinejad M, Sarkarzadeh H. Constituents of the essential oil of Stachys pilifera Benth. from Iran. J Essent Oil Res. 2006;18(3):275-7. [Link] [DOI:10.1080/10412905.2006.9699086]
4. Kaya A, Demirci B, Baser KHC. The composition of the essential oil of Stachys iberica subsp. stenostachya growing in Turkey. Chem Nat Compd. 2001;37(4):326-8. [Link] [DOI:10.1023/A:1013762200024]
5. Khanavi M, Hadjiakhoondi A, Amin G, Amanzadeh Y, Rustaiyan A, Shafiee A. Comparison of the volatile composition of Stachys persica Gmel. and Stachys byzantina C. Koch. oils obtained by hydrodistillation and steam distillation. Zeitschrift für Naturforschung C. 2004;59(7-8):463-7. [Link] [DOI:10.1515/znc-2004-7-802]
6. Kukić J, Petrović S, Niketić M. Antioxidant activity of four endemic Stachys taxa. Biol Pharm Bull. 2006;29(4):725-9. [Link] [DOI:10.1248/bpb.29.725]
7. Liu X, Dong M, Chen X, Jiang M, Lv X, Yan G. Antioxidant activity and phenolics of an endophytic Xylaria sp. from Ginkgo biloba. Food Chem. 2007;105(2):548-54.
https://doi.org/10.1016/j.foodchem.2007.04.008 [Link] [DOI:10.1016/j.foodchem.2012.05.019]
8. Meda A, Lamien CE, Romito M, Millogo J, Nacoulma OG. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem. 2005;91(3): 571-7. [Link] [DOI:10.1016/j.foodchem.2004.10.006]
9. Meshkatalsadat MH, Sadeghi Sarabi R, Moharramipour S, Akbari N, Pirae M. Chemical constituents of the essential oils of aerial part of the Stachys lavandulifolia Vahl. and Stachys inflata Benth. from Iran. Asian J Chem. 2007;19(6):4805-8. [Link]
10. Ghahraman A. Flora of Iran. Tehran: Research Institute of Forests and Rangelands; 1997. [Persian-English-French] [Link]
11. Perry NS, Bollen C, Perry EK, Ballard C. Salvia for dementia therapy: Review of pharmacological activity and pilot tolerability clinical trial. Pharmacol Biochem Behav. 2003;75(3):651-9. [Link] [DOI:10.1016/S0091-3057(03)00108-4]
12. Ulubelen A, Oksüz S, Topcu G, Gören AC, Voelter W. Antibacterial diterpenes from the roots of Salvia blepharochlaena. J Nat Prod. 2001;64(4):549-51. [Link] [DOI:10.1021/np0004956]
13. Babakhanlo P, Mirza M, Sefidkon F, Ahmadi L, Barazandehand MM, Asgary F. Medicinal and aromatic plants research. Volume 7. Edition 1. Tehran: Research Institute of Forests and Rangelands; 1998. [Persian] [Link]
14. Baricevic D, Bartol T. The biological/pharmacological activity of the Salvia genus. In: Kintzios SE, editor. Sage: The genus Salvia. Boca Raton: CRC Press; 2000. pp. 143-85. [Link]
15. Mesdaghi M. Management of Iranian is rangelands. Mashhad: Astan Quds Razavi; 1993. [Persian] [Link]
16. Gali-Muhtasib H, Hilan C, Khater C. Traditional uses of Salvia libanotica (East Mediterranean sage) and the effects of its essential oils. J Ethnopharmacol. 2000;71(3):513-20. [Link] [DOI:10.1016/S0378-8741(99)00190-7]
17. Masaki H, Sakaki S, Atsumi T, Sakurai H. Active-oxygen scavenging activity of plant extracts. Biol Pharm Bull. 1995;18(1):162-6. [Link] [DOI:10.1248/bpb.18.162]
18. Hohmann J, Zupkó I, Rédei D, Csányi M, Falkay G, Máthé I, et al. Protective effects of the aerial parts of Salvia officinalis, Melissa officinalis and Lavandula angustifolia and their constituents against enzyme-dependent and enzyme-independent lipid peroxidation. Planta Med. 1999;65(6):576-8. [Link] [DOI:10.1055/s-2006-960830]
19. Linskens HF, Jackson JF, editors. Plant volatile analysis. Berlin: Springer Science & Business Media; 1997. [Link] [DOI:10.1007/978-3-662-03331-9]
20. Adams RP. Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy. Carol Stream IL: Allured Pub. Corporation; 2001. [Link]
21. Foti MC, Daquino C, Geraci C. Electron-transfer reaction of cinnamic acids and their methyl esters with the DPPH(*) radical in alcoholic solutions. J Org Chem. 2004;69(7):2309-14. [Link] [DOI:10.1021/jo035758q]
22. Huang D, Ou B, Prior RL. The chemistry behind antioxidant capacity assays. J Agric Food Chem. 2005;53(6):1841-56. [Link] [DOI:10.1021/jf030723c]
23. Sakizadeh M, Ghorbani H. Selenium bio-accumulation and bio-concentration factors in some plant species in an arid area in central part of Iran. Ecopersia. 2017;5(2):1815-27. [Link]
24. Miraliakbari H, Shahidi F. Antioxidant activity of minor components of three nut oils. Food Chem. 2008;111(2):421-7. [Link] [DOI:10.1016/j.foodchem.2008.04.008]
25. Longaray Delamare AP, Moschen-Pistorello IT, Artico L, Atti-Serafini L, Echeverrigaray S. Antibacterial activity of the essential oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brazil. Food Chem. 2007;100(2):603-8. [Link] [DOI:10.1016/j.foodchem.2005.09.078]
26. Hayouni el A, Chraief I, Abedrabba M, Bouix M, Leveau JY, Mohammed H, et al. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat. Int J Food Microbiol. 2008;125(3):242-51. [Link] [DOI:10.1016/j.ijfoodmicro.2008.04.005]
27. Liang Q, Liang ZS, Wang JR, Xu WH. Essential oil composition of Salvia miltiorrhiza flower. Food Chem. 2009;113(2):592-4. [Link] [DOI:10.1016/j.foodchem.2008.08.035]
28. Perry NB, Anderson RE, Brennan NJ, Douglas MH, Heaney AJ, Mc Gimpsey JA, et al. Essential oils from dalmatian sage (Salvia officinalis l.): variations among individuals, plant parts, seasons, and sites. J Agric Food Chem. 1999;47(5):2048-54. [Link] [DOI:10.1021/jf981170m]
29. Habibi Z, Biniaz T, Masoudi Sh, Rustaiyan A. Composition of the essential oil of Salvia eremophila Boiss. native to Iran. J Essent Oil Res. 2004;16(3):172-3. [Link] [DOI:10.1080/10412905.2004.9698686]
30. Bagheri R, Chaichi MR, Mohseni Saravi M, Amin GR, Zahedi G. Grazing affects essential oil compositions of Artemisia sieberi Besser. Pak J Biol Sci. 2007;10(5):810-3. [Link] [DOI:10.3923/pjbs.2007.810.813]
31. Sacchetti G, Maietti S, Muzzoli M, Scaglianti M, Manfredini S, Radice M, et al. Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chem. 2005;91(4):621-32. [Link] [DOI:10.1016/j.foodchem.2004.06.031]
32. Solgi E, Shahverdi Nick M, Solgi M. Threat of copper, zinc, lead, and cadmium in alfalfa (Medicago scutellata) as livestock forage and medicinal plant. Ecopersia. 2017;5(4):1981-90. [Link]
33. Kivrak I, Duru ME, Öztürk M, Mercan N, Harmandar M, Topçu G. Antioxidant, anticholinesterase and antimicrobial constituents from the essential oil and ethanol extract of Salvia potentillifolia. Food Chem. 2009;116(2):470-9. [Link] [DOI:10.1016/j.foodchem.2009.02.069]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |