Paper Titles in Periodical
International Letters of Chemistry, Physics and Astronomy
Volume 59

Subscribe

Subscribe to our Newsletter and get informed about new publication regulary and special discounts for subscribers!

ILCPA > Volume 59 > Chemical Composition, Antioxidant Activity of the...
< Back to Volume

Chemical Composition, Antioxidant Activity of the Essential Oil of Thymus algeriensis Boiss, North Algeria

Full Text PDF

Abstract:

The leaves of Thymus algeriensis Boiss. collected from middle-North of Algeria (Sidi Aissa, M'sila). Essential oil from the stem bark of Algerian species of Thymus algeriensis Boiss. of the family of Lamiaceae was obtained by hydro-distillation using Clavenger apparatus, possessed an essential oil in 1.3 % (v/w) yield. GC and GC/MS analysis were carried out on the essential oil and was found to contain Seventy-one compounds, representing 95.99 % (area percent) of the total oil composition. Oil was rich in Oxygenated Monoterpenes (45.14 %), exhibited higher percentage of Camphor (22.60 %) followed by Camphene (12.78 %), Borneol (11.16 %), 1,8-Cineole (5.94 %), Acorenone (5.84 %) and α-Pinene (5.01 %). The principal constituents are hydrocarbons, ketones, alcohols, esters and aldehydes. The antioxidant activity of essential oil was investigated by measuring the decrease in absorption at 517 nm of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) in a UV/visible spectrophotometer. The oil exhibited weak antioxidant activity by DPPH free radical scavenging bioassay (IC50 = 83.8 mg/ml).

Info:

Periodical:
International Letters of Chemistry, Physics and Astronomy (Volume 59)
Pages:
72-80
DOI:
https://doi.org/10.18052/www.scipress.com/ILCPA.59.72
Citation:
O. Hamza et al., "Chemical Composition, Antioxidant Activity of the Essential Oil of Thymus algeriensis Boiss, North Algeria", International Letters of Chemistry, Physics and Astronomy, Vol. 59, pp. 72-80, 2015
Online since:
Sep 2015
Authors:
Ouakouak Hamza, Abdellatif Fahima, Aicha Hassani
Keywords:
Antioxidant Activity, Camphor, DPPH, Essential Oil, GC/GC-MS, Lamiaceae, Thymus algeriensis Boiss
Export:
RIS, BibTeX, Text
Distribution:
Open Access

Creative Commons License
This work is licensed under a
Creative Commons Attribution 4.0 International License

References:

[1] F. Naghibi, M. Mosaddegh, S. Motamed, and A. Ghorbani, Labiatae Family in folk Medicine in Iran: from Ethnobotany to Pharmacology, Iran. J. Pharm. Res., no. 2, p.63–79, (2005).

[2] A. A. Giweli, A. M. Džamić, M. D. Soković, M. S. Ristić, and P. D. Marin, Chemical composition, antioxidant and antimicrobial activities of essential oil of Thymus algeriensis wild-growing in Libya, Cent. Eur. J. Biol., vol. 8, no. 5, p.504–511, (2013).

DOI: https://doi.org/10.2478/s11535-013-0150-0

[3] M. Nikolić, J. Glamočlija, I. C. F. R. Ferreira, R. C. Calhelha, Â. Fernandes, T. Marković, D. Marković, A. Giweli, and M. Soković, Chemical composition, antimicrobial, antioxidant and antitumor activity of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus vulgaris L. essential oils, Ind. Crops Prod., vol. 52, p.183–190, Jan. (2014).

DOI: https://doi.org/10.1016/j.indcrop.2013.10.006

[4] J. F. Clevenger, Apparatus for the determination of volatile oil, J. Am. Pharm. Assoc., vol. 17, no. 4, p.345–349, (1928).

[5] R. P. Adams, Identification of Essential Oil Components By Gas Chromatography/Mass Spectrometry, 4th Edition, 4th edition. Carol Stream, Ill: Allured Pub Corp, (2007).

[6] B. -M. Lue, N. S. Nielsen, C. Jacobsen, L. Hellgren, Z. Guo, and X. Xu, Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays, Food Chem., vol. 123, no. 2, p.221–230, (2010).

DOI: https://doi.org/10.1016/j.foodchem.2010.04.009

[7] M. Abdelhadi, A. Meullemiestre, A. Gelicus, A. Hassani, and S. Rezzoug, Intensification of Hypericum perforatum L. oil isolation by solvent-free microwave extraction, Chem. Eng. Res. Des., vol. 93, p.621–631, Jan. (2015).

DOI: https://doi.org/10.1016/j.cherd.2014.04.012

[8] S. Bounatirou, S. Smiti, M. G. Miguel, L. Faleiro, M. N. Rejeb, M. Neffati, M. M. Costa, A. C. Figueiredo, J. G. Barroso, and L. G. Pedro, Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link., Food Chem., vol. 105, no. 1, p.146–155, (2007).

DOI: https://doi.org/10.1016/j.foodchem.2007.03.059

[9] B. Boulanouar, G. Abdelaziz, S. Aazza, C. Gago, and M. G. Miguel, Antioxidant activities of eight Algerian plant extracts and two essential oils, Ind. Crops Prod., vol. 46, p.85–96, (2013).

DOI: https://doi.org/10.1016/j.indcrop.2013.01.020

[10] J. P. El Mokhtar El Ouariachi, A. Bouyanzer, P. Tomi, B. Hammouti, R. Salghi, L. Majidi, and J. Costa, Chemical composition and antioxidant activity of essential oils and solvent extracts of Thymus capitatus (L. ) Hoffmanns and link from Morocco, J. Med. Plant Res., vol. 5, p.5773–5778, (2011).

DOI: https://doi.org/10.1016/j.fct.2010.11.019

[11] B. N. Ames, Dietary carcinogens and anticarcinogens oxygen radicals and degenerative diseases, Science, vol. 221, no. 4617, p.1256–1264, (1983).

DOI: https://doi.org/10.1126/science.6351251

[12] P. Baardseth, Effect of selected antioxidants on the stability of dehydrated mashed potatoes, Food Addit. Contam., vol. 6, no. 2, p.201–207, (1989).

DOI: https://doi.org/10.1080/02652038909373775

[13] D. W. Reische, D. A. Lillard, and R. R. Eitenmiller, Antioxidants, in food lipids. Chemistry, Nutrition and Biotechnology, New York: Marcel Dekker, 1998, p.423–448.

Show More Hide