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Start Over Author "Stoilova I" Journal natural product communications
3 results on '"Stoilova I"'

1. Chemical composition, olfactory evaluation and antioxidant effects of essential oil from Mentha canadensis

Author

Jirovetz, L., Wlcek, K., Buchbauer, G., Stoilova, I., Atanasova, T., Stoyanova, A., Albert Krastanov, and Schmidt, E.

Subjects
Pharmacology, Hydroxyl Radical, Biphenyl Compounds, Plant Science, General Medicine, Iron Chelating Agents, Oxidants, Thiobarbituric Acid Reactive Substances, Antioxidants, Gas Chromatography-Mass Spectrometry, Linoleic Acid, Plant Leaves, Complementary and alternative medicine, Picrates, Drug Discovery, Odorants, Oils, Volatile, Quercetin, Mentha
Abstract

The chemical composition of the essential oil from cornmint ( Mentha canadensis L.) was analyzed by GC/FID and GCMS. The main constituents were menthol (41.2%) and menthone (20.4%). It was established that cornmint oil had antiradical activity with respect to the DPPH and hydroxyl (OH•) radicals. The concentrations necessary for 50% neutralization of the respective radicals (IC50) were 365.0 μg/mL for DPPH and 0.3 μg/mL for OH•, which was indicative that the antioxidant activity in terms of OH• was higher than that of quercetin. Cornmint oil chelated the Fe3+ ions present in the solution. The oil demonstrated antioxidant activity in a linoleic acid emulsion model system, where at 0.1% concentration it inhibited the formation of conjugated dienes by 57.1% and the generation of secondary oxidized products of linoleic acid by 76.1%.

Published
2009

2. Composition and Comprehensive Antioxidant Activity of Ginger (Zingiber officinale) Essential Oil from Ecuador.

Author

Höferl M, Stoilova I, Wanner J, Schmidt E, Jirovetz L, Trifonova D, Stanchev V, and Krastanov A

Subjects
Antioxidants isolation & purification, Catalase metabolism, Ecuador, Oils, Volatile isolation & purification, Plant Extracts isolation & purification, Saccharomyces cerevisiae drug effects, Saccharomyces cerevisiae enzymology, Saccharomyces cerevisiae Proteins metabolism, Superoxide Dismutase metabolism, Antioxidants chemistry, Zingiber officinale chemistry, Oils, Volatile chemistry, Plant Extracts chemistry
Abstract

In the present study, the chemical composition and antioxidant potential of an essential oil of ginger rhizomes from Ecuador was elucidated. The analysis of the essential oil by GC/FID/MS resulted in identification of 71 compounds, of which the main are citral (geranial 10.5% and neral 9.1%), α-zingiberene (17.4%), camphene (7.8%), α-farnesene (6.8%) and β-sesquiphellandrene (6.7%). The in vitro antioxidant activity of the essential oil expressed by IC50 in descending order is: hydroxyl radical (OH*) scavenging (0.0065 μg/mL) > chelating capacity (0.822 μg/mL) > 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical cation (ABTS*+) scavenging (3.94 μg/mL) > xanthine oxidase inhibition (138.0 μg/mL) > oxygen radical (O2*) scavenging (404.0 μg/mL) > 2,2- diphenyl-1-picrylhydrazyl radical (DPPH*) scavenging (675 μg/mL). Lipid peroxidation inhibition of the essential oil was less efficient than butylhydroxytoluol (BHT) in both stages, i.e. hydroperoxide and malondialdehyde formation. In vivo studies in Saccharomyces cerevisiae demonstrated a significant dose-dependent increase in antioxidant marker enzymes, superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx), blocking the oxidation processes in yeast cells. Moreover, ginger essential oil in concentrations of 1.6 mg/mL increases the viability of cells to oxidative stress induced by H2O2.

Published
2015

3. Chemical composition, olfactory evaluation and antioxidant effects of essential oil from Mentha x piperita.

Author

Schmidt E, Bail S, Buchbauer G, Stoilova I, Atanasova T, Stoyanova A, Krastanov A, and Jirovetz L

Subjects
Biphenyl Compounds chemistry, Biphenyl Compounds isolation & purification, Deoxyribose, Free Radicals isolation & purification, Humans, Menthol isolation & purification, Picrates chemistry, Picrates isolation & purification, Quercetin, Thiobarbituric Acid Reactive Substances analysis, Antioxidants isolation & purification, Antioxidants pharmacology, Mentha piperita chemistry, Odorants, Oils, Volatile isolation & purification
Abstract

The chemical composition of the essential oil from peppermint (Mentha x piperita L.) was analyzed by GC/FID and GC-MS. The main constituents were menthol (40.7%) and menthone (23.4%). Further components were (+/-)-menthyl acetate, 1,8-cineole, limonene, beta-pinene and beta-caryophyllene. Peppermint oil possessed antiradical activity with respect to DPPH (diphenyl picryl hydrazyl) and hydroxyl (OH*) radicals, exercising stronger antioxidant impact on the OH* radical. The concentrations required for 50% inhibition of the respective radical (IC50) were 860 microg/mL for DPPH and 0.26 microg/mL for OH*. Peppermint essential oil demonstrated antioxidant activity in a model linoleic acid emulsion system in terms of inhibiting conjugated dienes formation by 52.4% and linoleic acid secondary oxidized products generation by 76.9% (at 0.1% concentration).

Published
2009

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