Determination of chemical composition, antioxidant and antifungal properties of pomegranate (Punica granatum L.) and Parsley (Petroselinum crispum) seed oil produced in industrial scale

Abstract

In this study, essential oil and oil acid content, antioxidant and antifungal properties of oils obtained from pomegranate (Punica granatum L.) and parsley seeds (Petroselinium crispum) produced on an industrial scale were investigated. Pomegranate seed oil was obtained cold pressed in an industrial scale, while parsley seed oil was obtained industrial steam distillation. As a result of pomegranate seed oil GC-MS analysis, fifteen components were determined. Parsley seed oil was twelve compounds was identified. Punicic acid (61.19 %) was found as the dominant compound in pomegranate seed oil while apiole (14.21 %) was determined as the dominant compound in parsley seed oil. When the antioxidant capacity of the oils were examined, it was determined that the oils obtained from pomegranate seeds have a moderate antioxidant activity, the oils obtained from parsley seeds have high antioxidant activity. Antifungal activity of pomegranate (Punica granatum L.) and parsley (Petroselinium crispum) seed oil against five different plant pathogens, Fusarium. oxysporum f. sp. lycopersici, Botrytis cinerea, Sclerotinia sclerotiorum, Alternaria. solani and Rhizoctonia solani were also determined. Özet Bu çalışmada endüstriyel ölçekte üretilmiş olan nar (Punica granatum L.) çekirdeği ve maydanoz (Petroselinium crispum) tohumundan elde edilen uçucu yağların ve yağ asitlerinin, antioksidan ve antifungal özellikleri incelenmiştir. Nar çekirdeği yağı endüstriyel soğuk press yöntemi ile üretilmiş iken, maydanoz tohumu yağı da endüstriyel buhar destilasyonu yöntemi ile elde edilmiştir. Nar çekirdeği yağında GC-MS analizi sonucunda 15 bileşen tespit edilmiştir. Maydanoz tohumu yağı içinde 12 bileşen tespit edilmiştir. Nar çekirdeği yağında pukinik asit (% 61.19) ana bileşen olarak bulunmuş iken, maydanoz çekirdeği yağında apiyol (% 14.21) ana bileşen olarak tespit edilmiştir. Yağların antioksidan aktivitesi incelendiğinde nar çekirdeğinden elde edilen yağlarda orta miktarda, maydanoz tohumlarından elde edilen yağlarda ise yüksek miktarda antioksidan aktiviteye sahip oldukları tespit edilmiştir. Ayrıca nar (Punica granatum L.) ve maydanoz (Petroselinium crispum) tohumu yağının beş farklı bitki patojenine Fusarium. oxysporum f. sp. lycopersici, Botrytis cinerea, Sclerotinia. sclerotiorum, Alternaria. solani ve Rhizoctonia solani antifungal aktivitesi olduğu tespit edilmiştir.

The comparative perspective of phytochemistry and biological properties of the Apiaceae family plants

“…1-octyl acetate, n-octanol, and octyl-2-methylbutyrate were the main components of H. persicum essential oil, which made up 63.44, 8.38, and 6.03% of the essential oil of the fruit of this plant, respectively (Table 3 ). In general, the main compounds and the range of essential oils amounts current study are in line with previous evaluating of F. gummosa 38 , P. crispum 39 , 40 , A. graveolens 41 , 42 , C. Cyminum 18 , B. persicum 43 , H. persicum 44 , P. anisum 45 , K. odoratissima 4 and F. vulgare 24 composition.…”

Antioxidant Potential of Parsley Leaf (Petroselinum crispum) Essential Oil on Hypothyroidism and Testicular Injury in Mice Intoxicated by Carbon Tetrachloride

“…The chemical compositions of parsley oil are previously evaluated in many studies from different plant varieties and seasonal variations by different extraction methods that could affect the content percentage of the identified compounds. The main separated components in the present results were 1,3,8-mentha triene, myristicin, and apiole, that monoterpene and phenylpropene compounds are consistent with previous studies as main compounds with antioxidant activities [ 53 – 56 ]. The compounds making the greatest contributions to characteristic parsley odor are 1,3,8-mentha triene and apiole.…”

Petroselinum crispum L., essential oil as promising source of bioactive compounds, antioxidant, antimicrobial activities: In vitro and in silico predictions

“…According to β-carotene bleaching test, it was determined to be 2.09 ± 0.017 mg/mL. Considering the previous study, our results were determined strongly when compared with Okan et al, with a RAA of 78.21 % [ 46 ].…”