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Verfasser:Khadir, Abdelmounaim [VerfasserIn]   i
 Sobeh, Mansour [VerfasserIn]   i
 Peixoto, Herbenya [VerfasserIn]   i
 Sporer, Frank [VerfasserIn]   i
 Ashour, Mohamed L. [VerfasserIn]   i
 Wink, Michael [VerfasserIn]   i
Titel:Chemical composition and biological activity of the essential oil from Thymus lanceolatus
Verf.angabe:Abdelmounaim Khadir, Mansour Sobeh, Haidy A. Gad, Fethi Benbelaid, Mourad Bendahou, Herbenya Peixoto, Frank Sporer, Mohamed L. Ashour, Michael Wink
Umfang:9 S.
Fussnoten:Gesehen am 01.02.2017
Titel Quelle:Enthalten in: Zeitschrift für Naturforschung / C
Jahr Quelle:2016
Band/Heft Quelle:71(2016), 5/6, S. 155-163
ISSN Quelle:1865-7125
 0939-5075
Abstract:Thymus lanceolatus is a rare species, which grows wild in Algeria and Tunis. It is used traditionally as a drink and to flavor and preserve meat and poultry. The composition of the essential oil was determined by GLC/FID and GLC/MS. Forty-nine components were identified and quantified, accounting for 96.75% of the total detected components in the oil. The oxygenated monoterpenes (74.85%) constitute the major class of volatile secondary metabolites in the oil. Thymol was the most abundant constituent (69.61%) followed by γ-terpinene (8.38%). The antioxidant activity was evaluated using both diphenylpicrylhydrazyl (DPPH˙) reduction and 2-deoxyribose (2-DR) degradation prevention methods. The oil showed a very potent antioxidant activity with IC50 values of 0.20 ± 0.07 and 4.96 ± 0.39 μg/mL for the DPPH˙ and 2-DR methods, respectively. The antimicrobial activity of the oil was assessed using the agar diffusion method, and the in vitro cytotoxicity on five different cancer cells was examined using the MTT assay. The oil revealed promising inhibitory activity against Gram positive bacteria, especially Bacillus subtilis and Streptococcus pyogenes with an MIC value of 62.5 μg/mL. Additionally, the highest cytotoxic activity was observed against the HL-60 cells with an IC50 of 113.5 μg/mL. These results validate some of their traditional uses in food preservation.
DOI:doi:10.1515/znc-2016-0005
URL:Bitte beachten Sie: Dies ist ein Bibliographieeintrag. Ein Volltextzugriff für Mitglieder der Universität besteht hier nur, falls für die entsprechende Zeitschrift/den entsprechenden Sammelband ein Abonnement besteht oder es sich um einen OpenAccess-Titel handelt.

Kostenfrei: Verlag: http://dx.doi.org/10.1515/znc-2016-0005
 Kostenfrei: Verlag: https://www.degruyter.com/view/j/znc.2016.71.issue-5-6/znc-2016-0005/znc-2016-0005.xml
 DOI: 10.1515/znc-2016-0005
Datenträger:Online-Ressource
Sprache:eng
K10plus-PPN:1553024109
Verknüpfungen:→ Zeitschrift

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