Essential Oils from Four Species of Aromatic Plants Cultivated in Xinjiang: A Comparative Study of Antioxidant Effect

doi:10.7506/spkx1002-6630-201023009

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 36-39.doi: 10.7506/spkx1002-6630-201023009

• Basic Research • Previous Articles Next Articles

Essential Oils from Four Species of Aromatic Plants Cultivated in Xinjiang: A Comparative Study of Antioxidant Effect

GAN Lu，LIU Ting，SHE Wen-bo，ZHANG Hong-cui，ZHENG Qiu-sheng，WANG Zhen-hua*

Key Laboratory of Xinjiang Endemic Phytomedicine Resources, Ministry of Education, School of Pharmacy, Shihezi University,
Shihezi 832002, China

Received:2010-03-23 Online:2010-12-15 Published:2010-12-29
Contact: WANG Zhen-hua E-mail:zhenhuawang@tom.com

Abstract

Abstract:

The antioxidant effects of the essential oils from four species of aromatic plants cultivated in Xinjiang, Rose rugosa Thumb., Rosmarinus officinalis L., Mentha piperita L. and Chamaemelum nobile L., were assessed and compared by measuring their DPPH, hydroxyl and superoxide anion free radical scavenging capacities and their inhibitory effect on lipid peroxidation in a triobarbituric acid (TBA) reaction system. The four essential oils were all able to scavenge DPPH, hydroxyl and superoxide anion free radicals and inhibit the peroxidation of unsaturated fatty acids in egg yolk in a positive concentration-dependent fashion. Rose oil had the most excellent antioxidant activity, followed by rosemary oil, peppermint oil and roman chamomile oil.

Key words: Xinjiang；Rose rugosa Thumb., Rosmarinus officinalis L., Mentha piperita L., Chamaemelum nobile L., volatile oil, antioxidant

CLC Number:

R962

GAN Lu，LIU Ting，SHE Wen-bo，ZHANG Hong-cui，ZHENG Qiu-sheng，WANG Zhen-hua*. Essential Oils from Four Species of Aromatic Plants Cultivated in Xinjiang: A Comparative Study of Antioxidant Effect[J]. FOOD SCIENCE, 2010, 31(23): 36-39.

[1]	YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi. Biological Activity and Structural Characterization of Riboflavin-Binding Peptide [J]. FOOD SCIENCE, 2021, 42(9): 137-144.
[2]	BAI Haijun, LI Zhijiang. Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats [J]. FOOD SCIENCE, 2021, 42(9): 145-150.
[3]	GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun. Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk [J]. FOOD SCIENCE, 2021, 42(7): 74-82.
[4]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[5]	XIAO Ying, XU Haojie, YANG Changming, SONG Xiaoqiu, ZHOU Xiaoli. Regulatory Effect of Cinnamon Essential Oil on Antioxidant Capacity of Liver and Intestine Tissues and Gut Microbiota in Mice [J]. FOOD SCIENCE, 2021, 42(7): 198-206.
[6]	MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing. Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside [J]. FOOD SCIENCE, 2021, 42(5): 1-8.
[7]	MEI Xing, WANG Guang, TIAN Rui, LIU Yu, XIA Lanxin, TIAN Cheng, LI Wei, CHENG Chao. Antioxidant Properties of Five Phycocyanins with Different Purities [J]. FOOD SCIENCE, 2021, 42(5): 17-23.
[8]	ZHANG Xuejiao, LIU Dengyong, Huimin David WANG. Antioxidant Activity in Vitro of Hydroxyproline Peptides [J]. FOOD SCIENCE, 2021, 42(5): 55-60.
[9]	LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong. Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo [J]. FOOD SCIENCE, 2021, 42(5): 160-168.
[10]	LI Mingliang, JIANG Sheng, GUO Ying, CHEN Liang, WANG Yuchen, CAI Muyi, GU Ruizeng, WEI Ying. Ameliorative Effect of Perilla Seed Peptide on Cyclophosphamide-Induced Sexual Function Impairment of Rats [J]. FOOD SCIENCE, 2021, 42(5): 177-186.
[11]	CHONG Fengting, HUANG Zizhen, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning. Antioxidant Effect of Passion Fruit Peel and Its Effect on Inhibiting Glucose Absorption in Vitro and Regulating Intestinal Microflora Structure in Hyperglycemic Rats [J]. FOOD SCIENCE, 2021, 42(5): 193-200.
[12]	FAN Sanhong, WANG Jiaojiao, LI Jiani, BAI Baoqing. In Vivo Antioxidant Activity and Hypolipidemic Effect of Capsanthin and Capsaicin [J]. FOOD SCIENCE, 2021, 42(5): 201-207.
[13]	LI Yang, SU Yanyu, LI Guohao, LI Qi, WANG Yuxiang, DING Yusong. Antagonistic Effect of Quercetin against Oxidative Pancreatic Injury in Diabetic Rats via Nrf2 Pathway [J]. FOOD SCIENCE, 2021, 42(5): 208-214.
[14]	XIE Wen, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin. Recent Progress in Understanding the Bioactivity and Mechanism of Action of Lycium barbarum Polysaccharide [J]. FOOD SCIENCE, 2021, 42(5): 349-359.
[15]	GAO Haoxiang, CHEN Nan, XU Qianda, HE Qiang, ZENG Weicai. Effects of Tea Polyphenols on the Quality of Oil during Deep Frying [J]. FOOD SCIENCE, 2021, 42(4): 1-7.

Essential Oils from Four Species of Aromatic Plants Cultivated in Xinjiang: A Comparative Study of Antioxidant Effect

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments