Elbouzidi Amine, Taibi Mohamed, El Hachlafi Naoufal, Haddou Mounir, Jeddi Mohamed, Baraich Abdellah, Aouraghe Aya, Bellaouchi Reda, Mothana Ramzi A, Hawwal Mohammed F, Mesnard François, Hano Christophe, Asehraou Abdeslam, Chaabane Khalid, El Guerrouj Bouchra, Addi Mohamed
Laboratoire d'Amélioration des Productions Agricoles, Biotechnologie et Environnement (LAPABE), Faculté des Sciences, Université Mohammed Premier, Oujda 60000, Morocco.
Centre de l'Oriental des Sciences et Technologies de l'Eau et de l'Environnement (COSTEE), Université Mohammed Premier, Oujda 60000, Morocco.
Pharmaceuticals (Basel). 2024 Aug 15;17(8):1071. doi: 10.3390/ph17081071.
The optimization of existing natural antioxidants that are highly effective is crucial for advancements in medicine and the food industry. Due to growing concerns regarding the safety of synthetic antioxidants, researchers are increasingly focusing on natural sources, particularly essential oils (EOs). Combining EOs might enhance antioxidant activity due to increased chemical diversity. This study investigates, for the first time, the antioxidant properties of EOs from , , and , both individually and in combination, using the augmented-simplex design methodology. The in vitro evaluation of the antioxidant activity was performed using DPPH and ABTS radical scavenging assays. Chromatography gas-mass spectrometry (CG-MS) revealed that 1,8-cineol (37.27%) and pinocarveol (12.67%) are the primary components of ; verbenone (16.90%), camphor (15.00%), and camphene (11.03%) are predominant in ; while cineol (43.32%) is the main component of M. communis. The EOs showed varying scavenging activities against ABTS and DPPH radicals, with DPPH assay values ranging from 194.10 ± 3.01 to 541.19 ± 3.72 µg/mL and ABTS assay values ranging from 134.07 ± 1.70 to 663.42 ± 2.99 µg/mL. These activities were enhanced when the EOs were combined. The optimal antioxidant blend for DPPH consisted of 20% , 50% , and 30% . For the highest ABTS radical scavenging activity, the best combination was 18% , 43% , and 40% . These results highlight the potential of EO combinations as new natural formulations for use in cosmeceutical, food, and pharmaceutical sectors.
优化现有的高效天然抗氧化剂对于医学和食品工业的发展至关重要。由于对合成抗氧化剂安全性的担忧日益增加，研究人员越来越关注天然来源，特别是精油（EOs）。由于化学多样性增加，将精油混合可能会增强抗氧化活性。本研究首次使用增强单纯形设计方法，研究了来自[具体植物1]、[具体植物2]和[具体植物3]的精油单独及混合后的抗氧化性能。使用DPPH和ABTS自由基清除试验对其抗氧化活性进行体外评估。气相色谱-质谱联用（CG-MS）分析表明，1,8-桉叶素（37.27%）和松油醇（12.67%）是[具体植物1]的主要成分；马鞭草酮（16.90%）、樟脑（15.00%）和莰烯（11.03%）在[具体植物2]中占主导地位；而桉叶素（43.32%）是[具体植物3]的主要成分。这些精油对ABTS和DPPH自由基表现出不同的清除活性，DPPH试验值范围为194.10±3.01至541.19±3.72μg/mL，ABTS试验值范围为134.07±1.70至663.42±2.99μg/mL。当精油混合时，这些活性会增强。DPPH的最佳抗氧化剂混合物由20%的[具体植物1]、50%的[具体植物2]和30%的[具体植物3]组成。对于最高的ABTS自由基清除活性，最佳组合是18%的[具体植物1]、43%的[具体植物2]和40%的[具体植物3]。这些结果突出了精油组合作为用于药妆、食品和制药领域的新型天然配方的潜力。
