Headspace solid-phase microextraction for characterization of fragrances of lemon verbena (Aloysia triphylla) by gas chromatography-mass spectrometry

Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage

Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control.

An overview of the genus Aloysia Paláu (Verbenaceae): Essential oil composition, ethnobotany and biological activities

Aloysia Paláu is an important herbal genus from the Verbenaceae family and possesses numerous remedial properties in the folk medicine of Asian, European, and, in particular, South American countries. Only a few reports have discussed some phytochemical characteristics associated with Aloysia species. Right the lack of an exhaustive report prompted us to organize this review article. Accordingly, besides the ethnobotanical knowledge of Aloysia species, their essential oil profiles, phytochemistry of the polar isolated fractions, and the relevant biological activities are discussed in detail.

Volatile Compounds of Lemon and Grapefruit IntegroPectin

An HS-SPME GC-MS analysis of the volatile compounds adsorbed at the outer surface of lemon and grapefruit pectins obtained via the hydrodynamic cavitation of industrial waste streams of lemon and grapefruit peels in water suggests important new findings en route to understanding the powerful and broad biological activity of these new pectic materials. In agreement with the ultralow degree of esterification of these pectins, the high amount of highly bioactive α-terpineol and terpinen-4-ol points to limonene (and linalool) decomposition catalyzed by residual citric acid in the citrus waste peel residue of the juice industrial production.

Functional Ingredients based on Nutritional Phenolics. A Case Study against Inflammation: Lippia Genus

Epidemiological studies have reported convincing evidence that natural dietary compounds may modify inflammation, it being an important event described in the pathophysiology of age-related infirmity. Among different dietary components, nutritional phenolics have demonstrated links to a lower risk of inflammation in the most common degenerative and chronic diseases. In this way, the healthy potential of phenolics against inflammation and the emergence of new functional ingredients have caused an enhancement of nutraceutical and functional food formulation. The present review focuses on: (a) nutritional phenolics and their effects on inflammation and (b) functional ingredients based on phenolic compounds with anti-inflammatory properties. Furthermore, the emerging interest in health-promoting products by consumers has caused an increase in the demand for functional products and nutraceuticals. Additionally, this review includes a case study of the Lippia genus, which has shown anti-inflammatory effects claiming to be a natural alternative for the management of this physiological disorder. This report is a practical tool for healthcare providers.

Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time

Herbal infusions are a new emerging trend among consumers, appearing in the market in many different forms. Due to intense competition, the commercial success of herbal infusions largely depends on flavour. The identification of the best combinations of steeping time and water temperature for the preparation of Aloysia triphylla infusions using a central composite design and response surface methodology was performed. The procedure aimed to maximize its antioxidant activity, phenolic and aromatic compounds, and consumers' liking of the infusions. The antioxidant activity and phenolic content were evaluated using the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical cation) method and the Folin-Ciocalteu procedure. The analysis of aromatic compounds was performed based on the method of terpenic compounds. Sensory evaluation encompassed overall liking using a 9-point hedonic scale. Antioxidant activity and extraction of most phenolic compounds was higher for longer steeping times and higher temperatures, with some presenting a contrasting effect due to degradation at higher temperatures for longer steeping times. Results for terpenic compounds showed similar contrasting patterns. Based on the quadratic response surface, it was possible to predict the maximum overall liking for lemon verbena infusions prepared by brewing for 6 min at 96 ℃. Under such conditions, extraction of bioactive compounds was kept at a high level, close to the maximum attainable, while reducing the extraction of bitter compounds. These results are considered of great importance for the development of premium infusions from organic lemon verbena leaves.

Aloysia citrodora Paláu (Lemon verbena): A review of phytochemistry and pharmacology

ETHNOPHARMACOLOGICAL RELEVANCE

Aloysia citrodora Paláu (Lippia citriodora Kunth), commonly known as "lemon verbena" is a medicinal plant native to South America, North Africa, and South of Europe which is used by native people for several indications such as diarrhea, flatulence, insomnia, and rheumatism.

AIM OF THE REVIEW

Despite the wide biological activities of lemon verbena, there is no current review summarizing medicinal properties of the plant; thus, this paper aims to discuss current state of the art regarding the phytochemistry, pharmacology, and therapeutic applications of A. citrodora considering in vitro, in vivo, and clinical studies.

MATERIALS AND METHODS

Electronic databases including PubMed, Scifinder, Cochrane library, Scopus, and Science direct were searched with the scientific name of the plant and its synonyms, as well as the common name. All studies on the ethnobotany, phytochemistry, pharmacology, and clinical application of the plant until October 2017 were included in this review.

RESULTS

Despite the few number of studies on the ethnopharmacology of the plant, A. citrodora is widely assessed regarding its phytochemistry and biological activities. Neral and geranial are the main ingredients of the essential oil; whereas verbascoside is the most significant component of the extract. Biological activities such as antioxidant, anxiolytic, neuroprotective, anticancer, anesthetic, antimicrobial, and sedative effects are proved in cell cultures, as well as animal studies.

CONCLUSIONS

Several pharmacological activities have been reported for A. citrodora; however, the plant is not fully assessed regarding its safety and efficacy in human. Future well-designed human studies are essential to confirm the therapeutic benefits of this plant in clinical settings.

Pharmacological and neuroprotective profile of an essential oil derived from leaves of Aloysia citrodora Palau

OBJECTIVES

The Jordanian 'Melissa', (Aloysia citrodora) has been poorly studied both pharmacologically and in the clinic. Essential oils (EO) derived from leaves of A. citrodora were obtained by hydrodistillation, analysed by gas chromatography-mass spectrometry (GC-MS) and were investigated for a range of neurobiological and pharmacological properties, as a basis for potential future use in drug discovery.

METHODS

A selection of central nervous system (CNS) receptor-binding profiles was carried out. Antioxidant activity and ferrous iron-chelating assays were adopted, and the neuroprotective properties of A. citrodora EO assessed using hydrogen peroxide-induced and β-amyloid-induced neurotoxicity with the CAD (Cath.-a-differentiated) neuroblastoma cell line.

KEY FINDINGS

The major chemical components detected in the A. citrodora EOs, derived from dried and fresh leaves, included limonene, geranial, neral, 1, 8-cineole, curcumene, spathulenol and caryophyllene oxide, respectively. A. citrodora leaf EO inhibited [(3) H] nicotine binding to well washed rat forebrain membranes, and increased iron-chelation in vitro. A. citrodora EO displays effective antioxidant, radical-scavenging activities and significant protective properties vs both hydrogen peroxide- and β-amyloid-induced neurotoxicity.

CONCLUSIONS

A. citrodora EO displays a range of pharmacological properties worthy of further investigation to isolate the compounds responsible for the observed neuroactivities, to further analyse their mode of action and determine their clinical potential in neurodegenerative diseases.

Antibacterial Activity ofDaucus crinitusEssential Oils along the Vegetative Life of the Plant

The essential oils from the aerial parts ofDaucus crinitusDesf. were analyzed at three developmental stages (early vegetative, early flowering, and full flowering). Oil yield was found to vary depending on the stage of development, and the highest content of oil (0.15% w/w) was obtained at full flowering. The chemical composition of essential oils studied by GC and GC-MS showed a total of 71 compounds: 27 aliphatic compounds, 18 sesquiterpene hydrocarbons, 9 hydrocarbons monoterpene, 5 oxygenated monoterpenes, 5 phenolic compounds, 4 oxygenated sesquiterpenes, 2 oxygenated diterpenes, and 01 diterpene hydrocarbons. Whatever the analyzed stage, phenolic compounds were the most abundant group. Their level significantly increased during ripening and varied from 36.4 to 82.1%. Antimicrobial activities of oils were tested on four different microorganisms. The oils of various phenological stages showed high activity againstCandida albicans(30 mm) andStaphylococcus aureus(11–28 mm) bacteria strains which are deemed very dangerous and very difficult to eliminate. Thus, they represent an inexpensive source of natural antibacterial substances that may potentially be used in pathogenic systems.

Chemical composition and analgesic activity of Senecio rufinervis essential oil

CONTEXT

Senecio rufinervis D.C (Asteraceae) is a tall aromatic herb, commonly found in Uttarakhand, India. No investigations on the biological activity of this plant have been published so far. Hence, this plant species became a subject of our scientific interest.

OBJECTIVE

The aim of the study was to investigate the chemical composition and analgesic activity of Senecio rufinervis essential oil in mice using both thermal and chemical models of pain.

MATERIALS AND METHODS

Essential oil from dried leaves of Senecio rufinervis was extracted by steam distillation and then subjected to GC-MS analysis. Varying doses of essential oil were given to mice, 30 min prior to the induction of abdominal constrictions and determination of mean reaction time in hot-plate maintained at 55° ± 0.5°C.

RESULTS

The main component detected in the essential oil of Senecio rufinervis was germacrene D (40.19%) followed by β-pinene (12.23%), β-caryophyllene (6.21%) and β-longipinene (4.15%). Essential oil exhibited significant and dose-dependent analgesic activity against acetic acid-induced writhing in mice. The percentage inhibition in number of writhes produced by 25, 50 and 75 mg/kg doses was, respectively, 69, 80 and 85%. The oil, at doses 50 and 75 mg/kg, significantly increased the mean latency in the hot-plate after 15 and 30 min of drug administration as compared to the control group.

DISCUSSION AND CONCLUSION

The results depicted both central and peripheral analgesic activity of S. rufinervis essential oil which was attributed to the presence of terpenes.