Phenolic content and antioxidant activities of burr parsley (Caucalis platycarpos L.)

Design Methodology for the Development of a New Cosmetic Active Based on Prunus domestica L. Leaves Extract

When it comes to the development of new active ingredients for cosmetics, biodiversity is a rich source for inspiration that must be tapped in a sustainable manner to cause no social nor ecological damage. Agri-food by-products are therefore more and more considered as available biomass that can be reused to extract their maximum value to produce new cosmetic ingredients before returning to the biosphere. The process to transform plant waste materials into powerful cosmetic actives is thoroughly described in the present paper via the example of the design of a liquid anti-aging ingredient based on a Prunus domestica L. extract obtained by maceration of plums’ dried leaves in propylene glycol. The subsequent development of an SPE (solid-phase extraction) methodology used to remove the propylene glycol to get access to the extracted molecules is thoroughly described as a means to follow the stability of the ingredient over time once formulated into a finished product.

Essential oils chemical composition, antioxidant activities and total phenols of Astrodaucus persicus

OBJECTIVES

Astrodaucus persicus, Apiaceae, is used as vegetable or food additive in some parts of Iran. The essential oils of different parts of Astrodaucus persicus from Kordestan province were analyzed for the first time and compared with other regions. In this study, antioxidant activities and total phenols determination of aerial parts essential oils and root fractions of A. persicus were investigated.

MATERIALS AND METHODS

The essential oils were obtained by hydro-distillation from flowers/fruits, leaves/stems, ripe fruits and roots of plant and analyzed by GC-MS. Crude root extract was fractionated with hexane, chloroform, ethyl acetate and methanol. Antioxidant activities by DPPH and FRAP methods and total phenols by Folin-ciocalteu assay were measured.

RESULTS

The abundant compounds of flowers/fruits blue essential oil were α-thujene, β-pinene and α-pinene. The predominant components of blue leaves/stems essential oil were α-thujene, α-pinene and α-fenchene. The major volatiles of ripe fruits blue essential oil were β-pinene, α-thujene and α-pinene. The chief compounds of root yellow essential oil were trans-caryophyllene, bicycogermacrene and germacrene-D. Total root extract and ethyl acetate fraction showed potent antioxidant activities and high amount of total phenols in comparison to other samples. Among volatile oils, the flowers/fruits essential oil showed potent reducing capacity.

CONCLUSION

The major compounds of aerial parts essential oils were hydrocarbon monoterpenes while the chief percentage of roots essential oil constituents were hydrocarbon sesquiterpenes. α-Eudesmol and β-eudesmol were identified as responsible for creation of blue color in aerial parts essential oils. A. persicus was known as a potent antioxidant among Apiaceae.