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Zekri N, Elazzouzi H, Ailli A, Gouruch AA, Radi FZ, El Belghiti MA, Zair T, Nieto G, Centeno JA, Lorenzo JM. Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-Atlas. Foods 2023; 12:foods12040760. [PMID: 36832835 PMCID: PMC9955515 DOI: 10.3390/foods12040760] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/20/2023] [Accepted: 02/02/2023] [Indexed: 02/12/2023] Open
Abstract
The cosmetics and food fields are based on the use of synthetic substances to protect their products against oxidation. However, synthetic antioxidants were reported to have negative effects on human health. The interest to develop natural antioxidants from plants has been growing in recent decades. The aim of this study was to determine the antioxidant properties of three essential oils (EOs) of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from the Azrou and Ifrane regions. The organoleptic characteristics, yields and physical properties were determined for the selected EOs. Their chemical compositions were identified using GC-MS; then, their antioxidant activities were evaluated using the DPPH• free radical scavenging activity and were compared with the ascorbic acid standard. The determined physicochemical parameters of dry matter and EOs demonstrated their good quality. The analysis of the EOs showed the dominance of pulegone (68.86-70.92%) and piperitenone (24.81%), piperitenone oxide (74.69-60.3%), and carvone (71.56-54.79%) and limonene (10.5-9.69%) for M. pulegium, M. suaveolens and M. spicata, respectively, from Azrou and Ifrane. Additionally, the antiradical tests demonstrated the remarkable power of these EOs, especially M. pulegium EO (IC50 = 15.93 mg/mL), which recorded the best activity compared with ascorbic acid (IC50 = 8.849 mg/mL). The obtained results indicated that these EOs could be applied as natural antioxidants in the food industry.
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Affiliation(s)
- Nadia Zekri
- Laboratory of Spectroscopy, Molecular Modeling, Materials and Nanomaterials, Water and Environment, Department of Chemistry, Faculty of Sciences, University Mohammed V, 4- Avenue Ibn Battouta, Rabat 1014 PR, Morocco
- Research Team of Chemistry, Bioactive Molecules and Environment, Laboratoire des Matériaux Innovants et Biotechnologie des Ressources Naturelles, Department of Chemistry, Faculty of Sciences, University Moulay Ismail, Zitoune, Meknes 11201, Morocco
- Correspondence: (N.Z.); (J.M.L.)
| | - Hanane Elazzouzi
- Laboratory of Spectroscopy, Molecular Modeling, Materials and Nanomaterials, Water and Environment, Department of Chemistry, Faculty of Sciences, University Mohammed V, 4- Avenue Ibn Battouta, Rabat 1014 PR, Morocco
- Research Team of Chemistry, Bioactive Molecules and Environment, Laboratoire des Matériaux Innovants et Biotechnologie des Ressources Naturelles, Department of Chemistry, Faculty of Sciences, University Moulay Ismail, Zitoune, Meknes 11201, Morocco
| | - Atika Ailli
- Research Team of Chemistry, Bioactive Molecules and Environment, Laboratoire des Matériaux Innovants et Biotechnologie des Ressources Naturelles, Department of Chemistry, Faculty of Sciences, University Moulay Ismail, Zitoune, Meknes 11201, Morocco
| | - Aman Allah Gouruch
- Research Team of Chemistry, Bioactive Molecules and Environment, Laboratoire des Matériaux Innovants et Biotechnologie des Ressources Naturelles, Department of Chemistry, Faculty of Sciences, University Moulay Ismail, Zitoune, Meknes 11201, Morocco
| | - Fatima Zahrae Radi
- Research Team of Chemistry, Bioactive Molecules and Environment, Laboratoire des Matériaux Innovants et Biotechnologie des Ressources Naturelles, Department of Chemistry, Faculty of Sciences, University Moulay Ismail, Zitoune, Meknes 11201, Morocco
| | - Mohammed Alaoui El Belghiti
- Laboratory of Spectroscopy, Molecular Modeling, Materials and Nanomaterials, Water and Environment, Department of Chemistry, Faculty of Sciences, University Mohammed V, 4- Avenue Ibn Battouta, Rabat 1014 PR, Morocco
| | - Touriya Zair
- Research Team of Chemistry, Bioactive Molecules and Environment, Laboratoire des Matériaux Innovants et Biotechnologie des Ressources Naturelles, Department of Chemistry, Faculty of Sciences, University Moulay Ismail, Zitoune, Meknes 11201, Morocco
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30071 Espinardo, Spain
| | - Juan A. Centeno
- Area de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
| | - José M. Lorenzo
- Area de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Correspondence: (N.Z.); (J.M.L.)
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Ulbricht C, Costa D, M Grimes Serrano J, Guilford J, Isaac R, Seamon E, Varghese M. An evidence-based systematic review of spearmint by the natural standard research collaboration. J Diet Suppl 2012; 7:179-215. [PMID: 22435615 DOI: 10.3109/19390211.2010.486702] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
An evidence-based systematic review of spearmint (Mentha spicata, Mentha viridis) including written and statistical analysis of scientific literature, expert opinion, folkloric precedent, history, pharmacology, kinetics/dynamics, interactions, adverse effects, toxicology, and dosing.
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Affiliation(s)
- Catherine Ulbricht
- Catherine Ulbricht is affiliated with the Massachusetts General Hospital, Boston, Massachusetts, USA.
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Chauhan SS, Prakash O, Padalia RC, Vivekanand, Pant AK, Mathela CS. Chemical Diversity in Mentha spicata: Antioxidant and Potato Sprout Inhibition Activity of its Essential Oils. Nat Prod Commun 2011. [DOI: 10.1177/1934578x1100600938] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The essential oils from fresh aerial parts of Mentha spicata L. collected from ten different natural habitats of Uttarakhand, India were analyzed by a combination of GC, GC/MS and NMR spectroscopy. The analysis revealed that monoterpenoids (46.1%-91.6%), mainly carvone (15.3%-68.5%), piperetenone oxide (24.0%-79.2%) and α-humulene (0.1%-29.9%), were the major constituents of the essential oils, but with significant qualitative and quantitative differences among the other constituents. Cluster analysis of the oil composition was carried out in order to discern the differences and similarities within different accessions collected from different natural habitats. The essential oils were also screened for their antioxidant activities by chelating properties of Fe2+, DPPH radical-scavenging activity, and their reducing power. The essential oils of two chemo variants (viz. carvone and piperetenone oxide types) were also tested for potato ( Solanum tuberosum L.) sprout suppressant activity. The results showed that these oils exhibit good sprout inhibition activity in comparison to CIPC and iodine, the standard sprout suppressant.
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Affiliation(s)
- Shailendra S. Chauhan
- Department of Chemistry, College of Basic Sciences & Humanities, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, Uttarakhand, India
| | - Om Prakash
- Department of Chemistry, College of Basic Sciences & Humanities, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, Uttarakhand, India
| | - Rajendra C. Padalia
- Central Institute of Medicinal and Aromatic Plants (CIMAP), Resource Center, Pantnagar- 263 149, Uttarakhand, India
| | - Vivekanand
- Department of Chemistry, College of Basic Sciences & Humanities, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, Uttarakhand, India
| | - Anil K. Pant
- Department of Chemistry, College of Basic Sciences & Humanities, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, Uttarakhand, India
| | - Chandra S. Mathela
- Department of Chemistry, Kumaun University, Nainital-263 002, Uttarakhand, India
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