Antioxidant activity of the essential oil and various extracts of Nepeta flavida Hub.-Mor. from Turkey

dc.contributor.author	Tepe, B	en
dc.contributor.author	Daferera, D	en
dc.contributor.author	Tepe, A-S	en
dc.contributor.author	Polissiou, M	en
dc.contributor.author	Sokmen, A	en
dc.date.accessioned	2014-06-06T06:47:36Z
dc.date.available	2014-06-06T06:47:36Z
dc.date.issued	2007	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2006.10.049	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3707
dc.subject	Antioxidant activity	en
dc.subject	Essential oil	en
dc.subject	Nepeta flavida	en
dc.subject	Total phenolics	en
dc.subject	Various extracts	en
dc.subject.other	1,1 diphenyl 2 picrylhydrazyl	en
dc.subject.other	alpha cubebene	en
dc.subject.other	alpha tocopherol	en
dc.subject.other	anethole	en
dc.subject.other	ascorbic acid	en
dc.subject.other	beta carotene	en
dc.subject.other	beta elemene	en
dc.subject.other	butylcresol	en
dc.subject.other	carvacrol	en
dc.subject.other	caryophyllene	en
dc.subject.other	cineole	en
dc.subject.other	curcumin	en
dc.subject.other	dichloromethane	en
dc.subject.other	essential oil	en
dc.subject.other	eugenol	en
dc.subject.other	germacrene D	en
dc.subject.other	hexane	en
dc.subject.other	linalool	en
dc.subject.other	linoleic acid	en
dc.subject.other	methanol	en
dc.subject.other	myrtenol	en
dc.subject.other	Nepeta flavida extract	en
dc.subject.other	nerolidol	en
dc.subject.other	phenol derivative	en
dc.subject.other	piperitenone oxide	en
dc.subject.other	plant extract	en
dc.subject.other	pulegone	en
dc.subject.other	sabinene	en
dc.subject.other	terpinene	en
dc.subject.other	thymol	en
dc.subject.other	unclassified drug	en
dc.subject.other	antioxidant activity	en
dc.subject.other	article	en
dc.subject.other	chemical composition	en
dc.subject.other	correlation analysis	en
dc.subject.other	gas chromatography	en
dc.subject.other	IC 50	en
dc.subject.other	mass spectrometry	en
dc.subject.other	Nepeta	en
dc.subject.other	Nepeta flavida	en
dc.subject.other	nonhuman	en
dc.subject.other	oxidation	en
dc.subject.other	reaction analysis	en
dc.subject.other	Turkey (republic)	en
dc.subject.other	Nepeta	en
dc.title	Antioxidant activity of the essential oil and various extracts of Nepeta flavida Hub.-Mor. from Turkey	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2006.10.049	en
heal.publicationDate	2007	en
heal.abstract	This study was designed to examine the chemical composition and in vitro antioxidant activity of the essential oil and various extracts (hexane, dichloromethane and methanol sub-fractions) of Nepeta flavida. GC and GC-MS analyses of the essential oil resulted in the identification of 68 compounds, representing 96.4% of the oil; 1,8-cineole (38.9%) and linalool (25.1%) were the main components, comprising 64.0% of the total oil. The samples were subjected to a screening for their possible antioxidant activities by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene-linoleic acid assays. In the first case, the IC50 value of the N. flavida essential oil was determined to be 42.8 ± 2.19 μg/ml. Among the extracts, the strongest activity was exhibited by the polar sub-fraction of the methanol extract with an IC50 value of 63.2 ± 1.75 μg/ml. In the β-carotene-linoleic acid system, N. flavida essential oil exhibited 86.3% ± 1.69 inhibition against linoleic acid oxidation. Among the extracts prepared with various solvents, a correlation was observed between the polarity and antioxidant activity. The extracts exhibited the same activity pattern in this system the most active one is the polar sub-fraction, 79.7% ± 0.89. On the other hand, 1,8-cineole, a major compound of the essential oil, exhibited marked antioxidant activity in both systems, whereas the other compound, linalool, did not show any activity. The amount of total phenolics was highest in the polar and non-polar sub-fractions. Particularly, a positive correlation was observed between the total phenolic content and the antioxidant activity of the extracts. As estimated from the results, amounts of phenolic compounds were less in hexane and dichloromethane extracts than in the others. In conclusion, antioxidant potentials of polar and non-polar methanol sub-fractions could be attributed to their high phenolic contents. In both systems, antioxidant capacities of BHT, ascorbic acid, curcumin and α-tocopherol were also determined in parallel experiments. © 2006 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	4	en
dc.identifier.volume	103	en
dc.identifier.doi	10.1016/j.foodchem.2006.10.049	en
dc.identifier.spage	1358	en
dc.identifier.epage	1364	en