Constituents of Essential Oils of Apium graveolens L., Allium cepa L., and Voacanga africana Staph. from Nigeria

Ehiabhi, O.S.; Edet, U.U.; Walker, Tameka M.; Schmidt, Jennifer M.; Setzer, William N.; Ogunwande, Isiaka A.; Essien, Emmanuel E.; Ekundayo, Olusegun

doi:10.1080/0972060x.2006.10643483

Cited by 19 publications

(9 citation statements)

References 20 publications

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“…These results corroborate those reported by [35] from Cuba and [24] from Tunisie. However, the majors compounds obtained A. graveolens oils from Senegal differ from those reported by [36] from Nigeria, [16] from South Korea and [25] from Tunisia. In addition, α-phellandrene content obtained in the oils is higher than the rate reported by [8] from India.…”

Section: Essential Oils Compositioncontrasting

confidence: 64%

“…However, several authors have reported that limonene and β-selinene are the main constituents of A graveolens. Among them, we can cite [8], which obtained 72.1% of limonene and 12.1% of β-selinene, [36] identified 40.5% limonene and 16.3% β-selinene. This work disagrees with our own where limonene and β-selinene levels were relatively low (9.8-0.1% in leaves and 9.5%-(tr) in stems), respectively.…”

Section: Essential Oils Compositionmentioning

confidence: 99%

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Chemical Composition and Anti-inflammatory Activity of <i>Apium graveolens</i> var. dulce Essential Oils from Senegal

Thiam¹,

Guèye²,

Sanghare³

et al. 2020

AJFST

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Apium graveolens var. dulce commonly known as celery, belongs to the Apiaceae family. It is used especially as a vegetable and medicinal plant. In Senegal, A. graveolens is used as a food condiment. The aim of this work is to study the chemical composition of A. graveolens stems (S), leaves (L) essential oils and antiinflammatory activity. GC/FID and GC/MS analyzes carried out on essential oils obtained by steam distillation showed that oils from both stems and leaves were characterized by the same major constituents α-pinene, the prominent compound of oils represented 69.3 and 68.4% for stems (S) and leaves (L), respectively. It is followed by limonene (9.5 and 9.8%), α-phellandrene (5.5 and 5.9%) and β-pinene (4.8 and 4.3%). These compounds represented 89.1% (S) and 88.4% (L) of the total essential oils content. Anti-inflammatory activity was measured by the inhibition of 5-lipoxygenase (5-LOX) by A. graveolens essential oil anti-inflammatory assays revealed an IC 50 of 29.5±2.0 µg/mL for A. graveolens oils and 23.7±0.5 µg/mL for quercetine used as a reference. This study showed that essential oils of A. graveolens was an important source of α-pinene who is probably responsible of its antiinflammatory properties.

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Section: Essential Oils Compositioncontrasting

confidence: 64%

Section: Essential Oils Compositionmentioning

confidence: 99%

Chemical Composition and Anti-inflammatory Activity of <i>Apium graveolens</i> var. dulce Essential Oils from Senegal

Thiam¹,

Guèye²,

Sanghare³

et al. 2020

AJFST

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“…The important group of agricultural vendible is the spices which are used all over the world for gastronomic purposes, that is, as an ingredient to flavor different types of prepared food items or drinks, as ingredients of medicine, perfumes, and incense, and as a condiment. They are good not only for our taste but also for our health [ 21 ]. Their contamination with fungus is one of the major problems that can affect the human well-being and also degrade the quality and taste of the spices [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Quantitative Scrutinization of Aflatoxins in Different Spices from Pakistan

Naz

Kashif

Kanwal

et al. 2016

International Journal of Analytical Chemistry

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The current research work aimed to access the contamination level of aflatoxins B1, B2, G1, and G2 in the household spices that are widely consumed in huge amounts. 200 different spice samples, 100 packed and 100 unpacked, were analyzed for the aflatoxins profile by HPLC with an incidence of 61.5% contamination out of which 53.66% samples exceed the EU limit. The results disclosed that the unpacked samples are more contaminated as compared to the packed samples except for white cumin seeds. Among packed and unpacked samples of spices, the maximum value of aflatoxins was detected in fennel, that is, 27.93 μg/kg and 67.04 μg/kg, respectively. The lowest concentration of aflatoxin was detected in cinnamon in packed form (0.79 μg/kg) and in the unpacked samples of white cumin seeds which is 1.75 μg/kg. Caraway seeds and coriander in its unpacked form showed positive results whereas black pepper (packed and unpacked) was found free from aflatoxins. This is the first report on the occurrence of aflatoxins in packed and unpacked samples of spices from Pakistan. To ensure safe consumption of spices, there should be constant monitoring of aflatoxin and more studies need to be executed with the intention of preventing mycotoxin accretion in this commodity.

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“…It has been reported to have insecticidal, bactericidal [80], and chemostatic effects [81]. The principal volatile constituents of celery are limonene, β-selinene, β-caryophyllene, sedanolde, cis-ocimene, apiole, 3-butylphthalide, myrcene and 3-butyl-4,5dihydrophthalide, [82,83]. Jawad, Suvarnalatha, Sankar, and Suresh [84] reported that sesquiterpene lactones from A. graveolens exhibited antimicrobial activity against Bacillus subtilis, Proteus vulgaris, and tested fungi, while Siapailene, Venskutonis, Sarkinas, and Cypiene [85] showed that root extracts which composed more of trans-ocimene, 3-methyl-4-ethylhexane and β-pinene [86] have high activity against B.cereus and Enterococcus faecalis.…”

Section: Stem Part Of Vegetablesmentioning

confidence: 99%

Chemo-preventive Activities of Common Vegetables? Volatile Organic Compounds (VOCs)

Lasekan

Azeez²

2014

Pharm Anal Acta

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In recent years, common vegetables have become very attractive for consumers because of their potentially beneficial volatile compounds contained in them. However, the role played by volatile organic compounds in disease prevention has not received the same attention. Radishes, turnips, carrots, and beets are classified as root vegetables. Leafy vegetables include the cruciferous kale, endives, and lettuce. The flowery parts of vegetables are the broccoli, cauliflower, leeks, artichoke and the Allium genera. The fruits are structures usually containing seeds which develop after fertilization or pollination [1]. Thus, eggplants, cucumber, beans, squash, bell peppers, corn and tomatoes fall into this category. Flavor compounds in vegetables are contained in the intact tissues as non-volatile precursors which become volatile by enzymatic actions once the tissue is disrupted by crushing, cutting or shredding. Vegetable volatiles are nitrogen and sulphur compounds, and carbonyls [2]. Vegetables are not only nutrient-dense food sources, but they are also rich sources of bioactive volatile organic compounds (VOCs). VOCs are organic compounds with high vapor pressure at room temperature. VOCs are many, ubiquitous and include naturally occurring chemicals. Most scents or odors are regarded as VOCs. Literature sources have shown that a multitude of bioactive compounds in vegetables have anticarcinogenic properties [3,4]. These nutrient-dense and bioactive volatile foods have the potential to protect against chronic and degenerative diseases including diabetes and cardiovascular diseases [5,6]. The aim of the study is to review the bioactivities of volatile organic constituents of common vegetables in human health.

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Constituents of Essential Oils of Apium graveolens L., Allium cepa L., and Voacanga africana Staph. from Nigeria

Cited by 19 publications

References 20 publications

Chemical Composition and Anti-inflammatory Activity of <i>Apium graveolens</i> var. dulce Essential Oils from Senegal

Chemical Composition and Anti-inflammatory Activity of <i>Apium graveolens</i> var. dulce Essential Oils from Senegal

Quantitative Scrutinization of Aflatoxins in Different Spices from Pakistan

Chemo-preventive Activities of Common Vegetables? Volatile Organic Compounds (VOCs)

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