Al-Mijalli Samiah Hamad, Mrabti Hanae Naceiri, Assaggaf Hamza, Attar Ammar A, Hamed Munerah, Baaboua Aicha El, Omari Nasreddine El, Menyiy Naoual El, Hazzoumi Zakaria, Sheikh Ryan A, Zengin Gokhan, Sut Stefania, Dall'Acqua Stefano, Bouyahya Abdelhakim
Department of Biology, College of Sciences, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia.
Laboratory of Pharmacology and Toxicology, Bio Pharmaceutical and Toxicological Analysis Research Team, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat 10000, Morocco.
Plants (Basel). 2022 Aug 27;11(17):2226. doi: 10.3390/plants11172226.
The aim of this work was the determination of (aerial parts) volatile compounds at three developmental stages and the evaluation of their antioxidant, antidiabetic, dermaprotective, anti-inflammatory, and antibacterial effects. The aerial parts of were collected at three stages, namely the vegetative, beginning, and full flowering. essential oils were extracted from the dried materials of these aerial parts by hydrodistillation. The volatiles were analyzed by Gas Chromatography-Mass Spectrometry GC-MS, and the antioxidant activity was assessed by DPPH, ABTS, HO, and FRAP assays. The in vitro antidiabetic effect was evaluated by the inhibition of α-amylase, α-glucosidase, and lipase enzymes, while the antibacterial activity was assessed against six bacterial strains using an agar well diffusion assay and a microdilution method. The main constituents were menthol, menthene, eremophilene, isoborneol, isogeraniol, α-pinene, linalyl acetate, and 3-carene, with quantitative differences at the three phenological stages. The essential oil at the full flowering stage showed the best antioxidant activity, with IC values of 83.26 ± 0.01, 116.42 ± 0.07, 132.25 ± 0.11, and 48.67 ± 0.04 μg/mL for DPPH, FRAP, ABTS, and HO assays, respectively. This oil also exhibited significant effects against α-amylase (IC = 43.33 ± 0.01 μg/mL), α-glucosidase (IC = 19.04 ± 0.01 μg/mL), lipase (IC = 24.33 ± 0.05 μg/mL), 5-lipoxygenase (IC = 39.31 ± 0.01 μg/mL), and tyrosinase (IC = 124.49 ± 0.07 μg/mL). The essential oil extracted at the full flowering stage showed the best antibacterial effect against a panel of microorganisms with diameter inhibition zones ranging between 11.00 ± 0.17 mm and 17.30 ± 0.17 mm and MIC values from 0.25% to 2% /. Overall, the results presented here suggest that the full flowering stage is the best optimal harvest time of for food and pharmaceutical applications.
这项工作的目的是测定三个发育阶段的（地上部分）挥发性化合物，并评估它们的抗氧化、抗糖尿病、皮肤保护、抗炎和抗菌作用。在三个阶段采集了地上部分，即营养期、始花期和盛花期。通过水蒸馏法从这些地上部分的干燥材料中提取了精油。采用气相色谱 - 质谱联用（GC - MS）分析挥发性成分，通过DPPH、ABTS、HO和FRAP法评估抗氧化活性。通过抑制α - 淀粉酶、α - 葡萄糖苷酶和脂肪酶来评估体外抗糖尿病作用，同时使用琼脂孔扩散法和微量稀释法评估对六种细菌菌株的抗菌活性。主要成分有薄荷醇、薄荷烯、雅槛蓝烯、异龙脑、异香叶醇、α - 蒎烯、乙酸芳樟酯和3 - 蒈烯，在三个物候阶段存在定量差异。盛花期的精油表现出最佳的抗氧化活性，DPPH、FRAP、ABTS和HO法的IC值分别为83.26±0.01、116.42±0.07、132.25±0.11和48.67±0.04μg/mL。该精油对α - 淀粉酶（IC = 43.33±0.01μg/mL）、α - 葡萄糖苷酶（IC = 19.04±0.01μg/mL）、脂肪酶（IC = 24.33±0.05μg/mL）、5 - 脂氧合酶（IC = 39.31±0.01μg/mL）和酪氨酸酶（IC = 124.49±0.07μg/mL）也有显著作用。盛花期提取的精油对一组微生物表现出最佳的抗菌效果，抑菌圈直径在11.00±0.17mm至17.30±0.17mm之间，MIC值为0.25%至2%/。总体而言，此处呈现的结果表明，盛花期是用于食品和制药应用的最佳采收时间。
