Juniper (Juniperus oxycedrus) is used in European cuisine for its distinguishing flavour. J. oxycedrus ssp. oxycedrus berry and woodessential oils were tentatively identified by GC and GC/MS. Fifty compounds were identified in the berry oil and 23 compounds wereidentified in the wood oil. The J. oxycedrus ssp. oxycedrus berry oil was characterised by high contents of a-pinene (27.4%) and b-myrcene(18.9%). Other important compounds were a-phellandrene (7.1%), limonene (6.7%), epi-bicyclosesquiphellandrene (2.3%) andd-cadinene (2.2%) while, in the wood oil, d-cadinene (14.5%) is a major main component, together with cis-thujopsene (9.2%) and amuurolene(4.9%). In vitro evaluation of antioxidant activity by the DPPH method showed a significant activity for both oils withIC50 values of 1.45 ul/ml for wood and 7.42 ul/ml for berries. Hypoglycaemic activity was investigated through the inhibition of alpha-amylase.The results revealed that oil obtained by hydrodistillation from J. oxycedrus ssp. oxycedrus wood exhibits an interesting activity withIC50 of 3.49 ul/ml.
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|Titolo:||Comparative chemical composition, antioxidant and hypoglycaemic activities of Juniperus oxycedrus ssp. oxycedrus L. berry and wood oils from Lebanon|
|Data di pubblicazione:||2007|
|Appare nelle tipologie:||1.1 Articolo in rivista|