Chemical characterization of the essential oil compositions from Iranian populations of Hypericum perforatum L.

Morshedloo, Mohammad Reza; Ebadi, A.; Maggi, Filippo; Fattahi, Reza; Yazdani, D; Jafari, Maryam

doi:10.1016/j.indcrop.2015.07.033

Cited by 52 publications

(21 citation statements)

References 38 publications

(55 reference statements)

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“…In addition, the coherence of linear retention indices (determined by reference to a homologous series of n ‐alkanes, C 8 –C 40 ; (Sigma, USA) with respect to those reported in literature (Adams, ; NIST 05, 2005) was used as well. Quantification of essential oil components was made by GC‐FID peak area normalization considering an equal response factor for the different chemical classes occurring in the essential oils (Morshedloo et al, ).…”

Section: Methodsmentioning

confidence: 99%

Chemical composition and antioxidant activity of essential oils in Origanum vulgare subsp. gracile at different phenological stages and plant parts

Morshedloo

Mumivand

Craker³

et al. 2017

J Food Process Preserv

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Origanum vulgare, a popular flavoring herb, is valued for several biological properties. The present study focused on the chemical composition and antioxidant activity of the essential oils of Origanum vulgare subsp. gracile in different plant parts and at different phenological stages. Qualitative and quantitative analyses of the essential oil identified 41 constituents that varied with plant age and organ. The phenolic monoterpenoid carvacrol (18.1–79.2%) was predominant in all the essential oil samples. Other major constituents were p‐cymene (3.9–18.0%), γ‐terpinene (0.9–15.8%), carvacrol methyl ether (0.8–9.9%), and (Z)‐α‐bisabolene (0.5–8.7%). Among the different plant parts and phenological growth stages, the highest levels of carvacrol were identified in the essential oils from flowers (79.2%), roots (70%), and the early vegetative growth (67.34%). All the essential oils exhibited high radical‐scavenging properties as shown in the DPPH* assay. The essential oils from flowers, however, exhibited the highest antioxidant activity and could be used as a preservative agent on an industrial scale. Practical applications Results suggest that yield and quality of oregano essential oil can be scaled‐up by optimizing plant development and harvesting time. Also, the essential oils from flowers exhibited the highest antioxidant activity and could be used on an industrial level to reduce oxidation in food products.

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Section: Methodsmentioning

confidence: 99%

Chemical composition and antioxidant activity of essential oils in Origanum vulgare subsp. gracile at different phenological stages and plant parts

Morshedloo

Mumivand

Craker³

et al. 2017

J Food Process Preserv

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“…Currently, Hyp is mainly extracted from H. perforatum [ 8 ]. In order to improve the Hyp production, many approaches that have been investigated include dissecting the Hyp biosynthetic pathway [ 9 , 10 , 11 ], screening germplasm resources [ 12 , 13 , 14 ], evaluating harvest stages [ 8 , 12 , 15 ], finding out the optimization of environmental factors such as nutrients [ 16 ], drought stress [ 17 ], UV-B radiation [ 18 , 19 , 20 ], light [ 21 ] and temperature [ 12 , 20 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Physiological and Transcriptomic Analysis Provide Insight into Low Temperature Enhancing Hypericin Biosynthesis in Hypericum perforatum

Chen

et al. 2021

Molecules

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Hypericin (Hyp), well-known as an antidepressant, is mainly extracted from Hypericum perforatum. Although Hyp accumulation and biomass are greater at lower compared to higher temperature, the regulation mechanism has not been reported. Here, the physiological characteristics and transcriptome of H. perforatum grown at 15 and 22 °C were determined and analyzed by HPLC and de novo sequencing. The results showed that the stomatal density and opening percentages were 1.1- and 1.4-fold more, and the Hyp content was 4.5-fold greater at 15 °C compared to 22 °C. A total of 1584 differentially expressed genes (DEGs) were observed at 15 versus 22 °C, with 749 characterized genes, 421 upregulated (UR) and 328 downregulated (DR). Based on biological functions, 150 genes were associated with Hyp biosynthesis, plant growth and the stress response, including photosynthesis, carbohydrate metabolism, fatty acids metabolism, cytochrome P450 (CYPs), morpho-physiological traits, heat shock proteins (HSPs), cold-responsive proteins (CRPs) and transcription factors (TFs). The differential expression levels of the master genes were confirmed by qRT-PCR and almost consistent with their Reads Per kb per Million (RPKM) values. This physiological and transcriptomic analyses provided insight into the regulation mechanisms of low temperature enhancing Hyp biosynthesis in H. perforatum.

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“…Main aroma compounds include nonanal, limonene, 2-decenal, p-anisaldehyde ( Giovanelli et al, 2017 ; Kurucu et al, 1993 ), ( E )-caryophyllene ( Bahar & Altug, 2009 ; Brunke et al, 1993 ; Gharaei et al, 2013 ) and the diterpene cembrene ( Gharaei et al, 2013 ; Giovanelli et al, 2017 ). Volatile composition in plants is known to be affected by various factors such as geographical origin, harvesting time, processing and agricultural practices ( Morshedloo et al, 2015 ). Previous studies have revealed differences in sumac volatile composition as affected by its origin i.e., Turkey, Italy and Iran.…”

Section: Introductionmentioning

confidence: 99%

Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction

Farag

Fayek

Reidah

2018

PeerJ

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Rhus coriaria (sumac) is a fruit grown worldwide for its culinary use as a flavoring agent and for its health benefits. Despite several studies on R. coriaria non-volatile metabolites, much less is recognized concerning volatile composition within that genus. In an effort to expand on flavor profile sumac and its food products, we report on volatile profiling from three accessions of different origins including Palestine, Jordan and Egypt in addition to its cold tea and post roasting via headspace solid-phase microextraction (SPME). Under optimized conditions, 74 volatile components were identified belonging to alcohols, aromatics, esters, ethers, furan/aldehyde, hydrocarbons, ketones, monoterpenes, oxides and sesquiterpene hydrocarbons. Major identified components included α-pinene, naphthalene and o-cymene in Palestinian, Jordanian and Egyptian sumac, respectively. Whereas sesquiterpenes amounted for the major volatile class in fresh R. coriaria at ca. 40–58%, furan/aldehydes were the predominant classes in roasted fruits (58%). Volatile abundance data was further subjected to multivariate data analyses revealing furfural and nonanal enrichment in roasted compared to fresh fruits and their cold tea preparation. Seeds exhibited no aroma components which justified their removal in R. coriaria prior to its use as a food flavor. Such knowledge is expected to be the key for understanding the olfactory and taste properties of R. coriaria and its several food products.

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Chemical characterization of the essential oil compositions from Iranian populations of Hypericum perforatum L.

Cited by 52 publications

References 38 publications

Chemical composition and antioxidant activity of essential oils in Origanum vulgare subsp. gracile at different phenological stages and plant parts

Chemical composition and antioxidant activity of essential oils in Origanum vulgare subsp. gracile at different phenological stages and plant parts

Physiological and Transcriptomic Analysis Provide Insight into Low Temperature Enhancing Hypericin Biosynthesis in Hypericum perforatum

Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction

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