Enzyme inhibitory, antioxidant activity and phytochemical analysis of essential oil from cultivated Rosmarinus officinalis

Ouknin, Mohamed; Aghraz, Abdellah; Chibane, Mohamed; Boumezzourh, A.; Costa, Jean; Majidi, L.

doi:10.1007/s11694-021-00952-4

Cited by 13 publications

(6 citation statements)

References 52 publications

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“…[9] Additionally, we identified camphor, αpinene, and 1,8-cineole as the primary constituents of R. officinalis EO in our study, with percentages of 34.1 %, 18 %, and 10.8 %, respectively. Our findings align with the research conducted by Ouknin and colleagues, [29] where 1,8-cineole, αpinene, and camphor were identified as the primary components in R. officinalis EO extracted from Rosmarinus officinalis L. However, there are slight variations in the percentages compared to our present study. Specifically, they reported 1,8cineole at 27.6 %, α-pinene at 26.6 %, and camphor at 4.5 %.…”

Section: Chemical Profiles Of Eossupporting

confidence: 92%

Combining the Pharmaceutical and Toxicological Properties of Selected Essential Oils with their Chemical Components by GC‐MS Analysis

Nilofar,

Ahmed,

Zengin

et al. 2024

Chemistry & Biodiversity

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In the current investigation, a comprehensive analysis was carried out on essential oils (Eos) extracted from six aromatic plant species, namely Rosmarinus officinalis, Pelargonium graveolens, Thymus vulgaris, Origanum vulgare, Laurus nobilis, and Aloysia citrodora. An exploration was conducted into the chemical composition using Gas Chromatography‐Mass Spectrometry (GC/MS), antioxidant properties assessed through DPPH, ABTS, CUPRAC, FRAP, MCA, and PBD assays, ecotoxicological impacts evaluated via allelopathy and the Daphnia magna heartbeat test, as well as bio‐pharmacological effects including anticancer activity and gene expression analysis. Results revealed strong antioxidant activity in all essential oils, with T. vulgaris EO (2748.00 mg TE/g) and O. vulgare EO (2609.29 mg TE/g) leading in CUPRAC assay. R. officinalis EO showed the highest α‐amylase inhibition at 1.58 mmol ACAE/g, while O. vulgare EO excelled in α‐glucosidase inhibition at 1.57 mmol ACAE/g. Additionally, cytotoxic effects were evaluated on human colorectal cancer (HCT116) cells. A. citrodora, O. vulgare, and R. officinalis EOs were found the most potent anticancer, as also witnessed by their higher modulatory effects on the gene expression of BAX and Bcl‐2. Collectively, the present data highlight the importance to implement the knowledge and to valorise the chain of aromatic plants.

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Section: Chemical Profiles Of Eossupporting

confidence: 92%

Combining the Pharmaceutical and Toxicological Properties of Selected Essential Oils with their Chemical Components by GC‐MS Analysis

Nilofar,

Ahmed,

Zengin

et al. 2024

Chemistry & Biodiversity

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“…Pre-flowering resulted in the highest essential oil content (1.68%) which was 16% and 20% higher than mid-flowering and post-flowering, respectively (Figure 2). When comparing these essential oil content findings with the earlier studies, diverse results were found, such as 2.73%-3.30% (Dzięcioł, 2021), 0.72%-1.73% (Afshar et al, 2021), 1.25%-1.38% (Oualdi et al, 2021), 1.5% (Aouadi et al, 2021), 2.8% (Ouknin et al, 2021), 0.5% (Karadağ et al, 2022), 1.35% (Elyemni et al, 2022), 1.35%-1.60% (Xylia et al, 2022). In Southern Iran, Afshar et al (2021) reported that rosemary essential oil content began to increase in August and peaked (1.73%) at the beginning of the cold season (November), and following that the accumulation of essential oil production gradually decreased, reaching its lowest point in February (0.72%).…”

Section: Chemical Composition Of Essential Oilmentioning

confidence: 62%

Variation in Essential Oil Content and Chemical Composition of Rosemary (Rosmarinus officinalis L.) at Various Growth Stages in the Mediterranean Region

Barut

Cavdar

Tansı

et al. 2022

Turkish JAF Sci.Tech.

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Rosemary is an aromatic shrub native to the coasts of the Mediterranean region. Understanding the changes of chemical composition of essential oil is critical for more targeted rosemary harvesting, which can lead to higher-quality essential oils for agro-food, medicinal, and cosmetics uses. Therefore, rosemary plants were harvested at pre-flowering, full-flowering, and post-flowering stage grown in the experimental area of the Department of Field Crops at Çukurova University in order to determine the most suitable harvest time for the highest amount of essential oils and their important compounds. Essential oil content decreased slightly from the pre-flowering to post-flowering. The highest essential oil content (1.68%) was determined at the pre-flowering stage. Twenty-eight compounds were found representing 95.74%-96.74% of the total essential oil. The major compounds for rosemary were camphor (28.43%-32.74%), 1,8-cineol (20.80%-22.61%), isoborneol (6.05%-7.28%), verbenol (5.17%-6.98%), and limonene (5.71%-6.23%), respectively. Consequently, the optimal harvest time in terms of essential oil content, as well as camphor, 1,8-cineole and limonene content, may be considered as pre-flowering stage.

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“…The higher concentrations of K, Ca, Mg, Fe, and Na in rosemary make it a highly suitable choice for human health and animal feed, serving as a naturally safe food material to prevent micronutrient deficiency (Ali et al, 2021;Tahri et al, 2013). Furthermore, Ouknin's study did not only verify the existence of the above minerals but also successfully analyzed the mineral compositions of three parts of cultivated R. officinalis, and the informative results unambiguously disclosed the significant differences in mineral contents in various parts of R. officinalis (Ouknin et al, 2021), which may be attributed to the nutrient absorption pathway and capability of different rosemary parts.…”

Section: Mineralsmentioning

confidence: 96%

Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review

Qiu,

Wang,

Duan

et al. 2024

Comp Rev Food Sci Food Safe

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Rosemary (Rosmarinus officinalis L.) is one of the most famous spice plants belonging to the Lamiaceae family as a remarkably beautiful horticultural plant and economically agricultural crop. The essential oil of rosemary has been enthusiastically welcome in the whole world for hundreds of years. Now, it is wildly prevailing as a promising functional food additive for human health. More importantly, due to its significant aroma, food, and nutritional value, rosemary also plays an essential role in the food/feed additive and food packaging industries. Modern industrial development and fundamental scientific research have extensively revealed its unique phytochemical constituents with biologically meaningful activities, which closely related to diverse human health functions. In this review, we provide a comprehensively systematic perspective on rosemary by summarizing the structures of various pharmacological and nutritional components, biologically functional activities and their molecular regulatory networks required in food developments, and the recent advances in their applications in the food industry. Finally, the temporary limitations and future research trends regarding the development of rosemary components are also discussed and prospected. Hence, the review covering the fundamental research advances and developing prospects of rosemary is a desirable demand to facilitate their better understanding, and it will also serve as a reference to provide many insights for the future promotion of the research and development of functional foods related to rosemary.

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Enzyme inhibitory, antioxidant activity and phytochemical analysis of essential oil from cultivated Rosmarinus officinalis

Cited by 13 publications

References 52 publications

Combining the Pharmaceutical and Toxicological Properties of Selected Essential Oils with their Chemical Components by GC‐MS Analysis

Combining the Pharmaceutical and Toxicological Properties of Selected Essential Oils with their Chemical Components by GC‐MS Analysis

Variation in Essential Oil Content and Chemical Composition of Rosemary (Rosmarinus officinalis L.) at Various Growth Stages in the Mediterranean Region

Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review

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