Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina, Viale Annunziata, 98168 Messina, Italy.
Food Chem Toxicol. 2013 Aug;58:22-9. doi: 10.1016/j.fct.2013.03.049. Epub 2013 Apr 18.
This work aimed to evaluate and compare the phenolic profile and some biological properties of the ripe "berries" methanol extracts of Juniperus oxycedrus L. subsp. oxycedrus (Joo) and Juniperus oxycedrus L. subsp. macrocarpa (Sibth. & Sm.) Ball. (Jom) from Turkey. The total phenolic content resulted about 3-fold higher in Jom (17.89±0.23 mg GAE/g extract) than in Joo (5.14±0.06 mg GAE/g extract). The HPLC-DAD-ESI-MS analysis revealed a similar flavonoid fingerprint in Joo and Jom, whereas a difference in their quantitative content was found (4632 μg/g extract and 12644 μg/g extract). In addition, three phenolic acids were detected in Jom only (5765 μg/g extract), and protocatechuic acid was the most abundant one. The antioxidant capacity of the extracts was evaluated by different in vitro assays: in the DPPH and in the TBA tests a stronger activity in Jom was highlighted, while Joo exhibited higher reducing power and metal chelating activity. Joo and Jom did not affect HepG2 cell viability and both extracts resulted virtually non-toxic against Artemia salina. The extracts were also studied for their antimicrobial potential, displaying efficacy against Gram-positive bacteria.
本研究旨在评估和比较土耳其产刺柏（ Juniperus oxycedrus L. subsp. oxycedrus （Joo）和 macrocarpa 亚种（ Juniperus oxycedrus L. subsp. macrocarpa （Sibth. & Sm.）Ball.）成熟浆果甲醇提取物的酚类成分和部分生物学特性。Jom 的总酚含量（17.89±0.23 mg GAE/g 提取物）约为 Joo（5.14±0.06 mg GAE/g 提取物）的 3 倍。HPLC-DAD-ESI-MS 分析显示 Joo 和 Jom 的类黄酮指纹图谱相似，但在定量含量上存在差异（4632 μg/g 提取物和 12644 μg/g 提取物）。此外，仅在 Jom 中检测到三种酚酸（5765 μg/g 提取物），其中原儿茶酸含量最高。采用不同的体外试验评估提取物的抗氧化能力：在 DPPH 和 TBA 试验中，Jom 的活性更强，而 Joo 则表现出更高的还原能力和金属螯合活性。Joo 和 Jom 对 HepG2 细胞活力没有影响，两种提取物对卤虫均表现出几乎无毒的特性。还研究了提取物的抗菌潜力，结果显示其对革兰氏阳性菌具有功效。
