黑种草（种子）精油、油树脂及其选定成分的抗氧化和杀菌活性。

Antioxidant and biocidal activities of Carum nigrum (seed) essential oil, oleoresin, and their selected components.

作者信息

Singh Gurdip, Marimuthu Palanisamy, de Heluani Carola S, Catalan Cesar A N

机构信息

Chemistry Department, D.D.U. Gorakhpur University, Gorakhpur 273009, India.

出版信息

J Agric Food Chem. 2006 Jan 11;54(1):174-81. doi: 10.1021/jf0518610.

DOI:10.1021/jf0518610

PMID:16390196

Abstract

In the present study, chemical constituents of the essential oil and oleoresin of the seed from Carum nigrum obtained by hydrodistillation and Soxhlet extraction using acetone, respectively, have been studied by GC and GC-MS techniques. The major component was dillapiole (29.9%) followed by germacrene B (21.4%), beta-caryophyllene (7.8%), beta-selinene (7.1%), and nothoapiole (5.8%) along with many other components in minor amounts. Seventeen components were identified in the oleoresin (Table 2) with dillapiole as a major component (30.7%). It also contains thymol (19.1%), nothoapiole (15.2.3%), and gamma-elemene (8.0%). The antioxidant activity of both the essential oil and oleoresin was evaluated in mustard oil by monitoring peroxide, thiobarbituric acid, and total carbonyl and p-anisidine values of the oil substrate. The results showed that both the essential oil and oleoresin were able to reduce the oxidation rate of the mustard oil in the accelerated condition at 60 degrees C in comparison with synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene at 0.02%. In addition, individual antioxidant assays such as linoleic acid assay, DPPH scavenging activity, reducing power, hydroxyl radical scavenging, and chelating effects have been used. The C. nigrum seed essential oil exhibited complete inhibition against Bacillus cereus and Pseudomonas aeruginosa at 2000 and 3000 ppm, respectively, by agar well diffusion method. Antifungal activity was determined against a panel of foodborne fungi such as Aspergillus niger, Penicillium purpurogenum, Penicillium madriti, Acrophialophora fusispora, Penicillium viridicatum, and Aspergillus flavus. The fruit essential oil showed 100% mycelial zone inhibition against P. purpurogenum and A. fusispora at 3000 ppm in the poison food method. Hence, both oil and oleoresin could be used as an additive in food and pharmaceutical preparations after screening.

摘要

在本研究中，分别采用水蒸馏法和索氏提取法（使用丙酮）从黑种草种子中获取精油和油树脂，并通过气相色谱（GC）和气相色谱 - 质谱联用（GC - MS）技术对其化学成分进行了研究。主要成分是莳萝脑（29.9%），其次是吉马烯B（21.4%）、β - 石竹烯（7.8%）、β - 芹子烯（7.1%）和异莳萝脑（5.8%），还有许多其他微量成分。在油树脂中鉴定出了17种成分（表2），莳萝脑是主要成分（30.7%）。它还含有百里香酚（19.1%）、异莳萝脑（15.2.3%）和γ - 榄香烯（8.0%）。通过监测芥子油底物的过氧化物、硫代巴比妥酸、总羰基和对茴香胺值，评估了精油和油树脂在芥子油中的抗氧化活性。结果表明，与0.02%的丁基羟基茴香醚和丁基羟基甲苯等合成抗氧化剂相比，在60℃加速条件下，精油和油树脂都能够降低芥子油的氧化速率。此外，还采用了诸如亚油酸测定、DPPH清除活性、还原能力、羟基自由基清除和螯合作用等个体抗氧化测定方法。通过琼脂孔扩散法，黑种草种子精油在2000 ppm和3000 ppm时分别对蜡样芽孢杆菌和铜绿假单胞菌表现出完全抑制作用。针对一组食源性真菌，如黑曲霉、产紫青霉、马德里青霉、镰刀顶孢霉、绿青霉和黄曲霉，测定了其抗真菌活性。在毒饵法中，果实精油在3000 ppm时对产紫青霉和镰刀顶孢霉的菌丝区抑制率为100%。因此，经过筛选后，油和油树脂都可以用作食品和药物制剂中的添加剂。