9 research outputs found
KatalitiÄka oksidacija i antioksidacijska svojstva eteriÄnih ulja timijana (Thymus vulgaris L.)
The antioxidant properties of two chemotypes of thyme essential oils were examined in relation to their catalytic transformation. Catalytic oxidations were performed with potassium hydrogentrioxoperoxosulfate(VI) and the FeIII meso-tetraphenylporphyrin catalytic system, after which the chemical compositions of essential oils were changed. The antioxidant activity was investigated by two different methods: the 2,2\u27-diphenyl-1-picrylhydrazyl radical scavenging method and the Ferric Reducing / Antioxidant Power assay. Both methods have shown that the phenolic chemotype possesses stronger antioxidant properties than the non-phenolic one. After catalytic oxidation, the essential oils of both chemotypes showed stronger antioxidant effects than before oxidation.Ispitana su antioksidacijska svojstva eteriÄnih ulja dvaju kemotipova timijana ovisno o njihovoj katalitiÄkoj transformaciji. KatalitiÄka transformacija je provedena s kalijevim hidrogentrioksoperoksosulfatom(VI) i FeIII mezo-tetrafenilporfirin katalitiÄkim sustavom, poslije Äega je kemijski sastav eteriÄnih ulja izmijenjen. Antioksidacijska aktivnost ispitana je s dvije razliÄite metode (2,2\u27-diphenyl-1-picrylhydrazyl radical scavenging i Ferric Reducing / Antioxidant Power). Obje su metode pokazale da fenolni kemotip posjeduje jaÄa antioksidacijska svojstva od nefenolnoga tipa. Poslije katalitiÄke oksidacije, eteriÄna ulja obaju kemotipova timijana pokazivala su jaÄi antioksidacijski uÄinak
Chemical Composition and Antioxidant Effect of Free Volatile Aglycones from Nutmeg (Myristica fragrans Houtt.) Compared to Its Essential Oil
The paper reports on the isolation of glycosidically bound volatiles from nutmeg, identification of free aglycones, and determination of the antioxidative power of free aglycones in comparison with nutmeg essential oil. Comparison of the chemical composition of free volatiles with the chemical composition of free volatile compounds found in the essential oil reveals only two common compounds (eugenol, terpinen-4-ol). To measure the antioxidative activities of the essential oil and enzymatically released aglycones from nutmeg, two different assays were performed: the 2,2\u27-diphenyl-1-picrylhydrazyl radical scavenging method (DPPH) and the ferric reducing / antioxidant power assay (FRAP). Both methods showed that the aglycone fraction
possesses stronger antioxidant properties than free volatiles from the oil
Chemical Composition and Antioxidant Effect of Free Volatile Aglycones from Nutmeg (Myristica fragrans Houtt.) Compared to Its Essential Oil
The paper reports on the isolation of glycosidically bound volatiles from nutmeg, identification of free aglycones, and determination of the antioxidative power of free aglycones in comparison with nutmeg essential oil. Comparison of the chemical composition of free volatiles with the chemical composition of free volatile compounds found in the essential oil reveals only two common compounds (eugenol, terpinen-4-ol). To measure the antioxidative activities of the essential oil and enzymatically released aglycones from nutmeg, two different assays were performed: the 2,2\u27-diphenyl-1-picrylhydrazyl radical scavenging method (DPPH) and the ferric reducing / antioxidant power assay (FRAP). Both methods showed that the aglycone fraction
possesses stronger antioxidant properties than free volatiles from the oil
Chemical Composition and Antioxidant Activity of Essential Oils of Twelve Spice Plants
Chemical compositions and related total antioxidant capacities of twelve spice essential oils were analyzed. To enable a comparison of their relative antioxidant potentials, essential oils were extracted by hydrodistillation from selected spice plants and their chemical compositions were determined by the GC-MS system on two fused-silica capillary columns of different polarity. Antioxidant effectiveness was examined by four different methods: the 2,2\u27-diphenyl- 1-picrylhydrazyl (DPPH) radical scavenging method, determination of ferric reducing antioxidant power (FRAP), determination of antioxidant activity with thiobarbituric acid reactive species (TBARS) and automatic determination of the oxidative stability of fat (RANCIMAT). Based on their antioxidant capacity, twelve spice essential oils can be sorted in descending order: Clove (Syzygium aromaticum L.) > Basil (Ocimum basilicum L.) > Laurel (Laurus nobilis L.) > Coriander (Coriandrum sativum L.) > Nutmeg (Myristica fragrans Houtt.) > Black Pepper (Piper nigrum L.) > Everlast (Helichrysum italicum G. (Roth) Don) > Mint (Mentha piperita L.) > Marjoram (Marjorana hortensis Moench.) > Cinnamon (Cinnamomum zeylanicum Nees) > Sage (Salvia officinalis L.) > Fennel (Foeniculum vulgare Muller)
Chemical Composition and Antioxidant Activity of Free Volatile Aglycones from Laurel (Laurus nobilis L.) Compared to Its Essential Oil
The paper examines the chemical composition and antioxidant activity of free volatile aglycones
from laurel (Laurus nobilis L.) as compared to its essential oil. Comparison of the chemical
composition of volatile aglycones with the chemical composition of essential oil showed there
was no similarity between the free compounds found in the essential oil and the corresponding
volatile aglycones. Only eugenol was found to be identical. To evaluate the said antioxidant
activities, two different methods were applied: 2,2ā-diphenyl-1-picrylhydrazyl radical scavenging
method (DPPH) and ferric reducing/antioxidant power assay (FRAP). The results obtained
in vitro with both methods showed that volatile aglycones from laurel possess lower reducing
power and free radical scavenging ability compared to essential oil as well as the well-known
synthetic antioxidant butilated hydroxytoluene (BHT)
Chemical Composition and Antioxidant Activity of Essential Oils of Twelve Spice Plants
Chemical compositions and related total antioxidant capacities of twelve spice essential oils were analyzed. To enable a comparison of their relative antioxidant potentials, essential oils were extracted by hydrodistillation from selected spice plants and their chemical compositions were determined by the GC-MS system on two fused-silica capillary columns of different polarity. Antioxidant effectiveness was examined by four different methods: the 2,2\u27-diphenyl- 1-picrylhydrazyl (DPPH) radical scavenging method, determination of ferric reducing antioxidant power (FRAP), determination of antioxidant activity with thiobarbituric acid reactive species (TBARS) and automatic determination of the oxidative stability of fat (RANCIMAT). Based on their antioxidant capacity, twelve spice essential oils can be sorted in descending order: Clove (Syzygium aromaticum L.) > Basil (Ocimum basilicum L.) > Laurel (Laurus nobilis L.) > Coriander (Coriandrum sativum L.) > Nutmeg (Myristica fragrans Houtt.) > Black Pepper (Piper nigrum L.) > Everlast (Helichrysum italicum G. (Roth) Don) > Mint (Mentha piperita L.) > Marjoram (Marjorana hortensis Moench.) > Cinnamon (Cinnamomum zeylanicum Nees) > Sage (Salvia officinalis L.) > Fennel (Foeniculum vulgare Muller)
Pseudophakic Cystoid Macular Oedema (PCME) Prevention in Patients with Non-Proliferative Diabetic Retinopathy (NPDR)—Randomized Controlled Trial
Background and Objectives: The purpose of this study was to compare the effect of topical bromfenac and dexamethasone on the intraocular concentration of interleukin 6 (IL-6) and incidence of pseudophakic cystoid macular oedema (PCME) after cataract surgery in patients with non-proliferative diabetic retinopathy (NPDR). Materials and Methods: Ninety eyes of patients with mild-to-moderate NPDR that underwent phacoemulsification cataract surgery were divided into three groups. A detailed description of the clinical study protocol is described later in paper. In short, Group 1 received topical bromfenac (0.9 mg/mL), Group 2 dexamethasone (1 mg/mL), and Group 3 placebo, both preoperatively and postoperatively. Additionally, all patients received combined topical steroid and antibiotic drops (dexamethasone, neomycin and polymyxin B) 3 weeks postoperatively. On the day of the surgery, aqueous humour samples (0.1–0.2 mL) were obtained and IL-6 concentrations were analysed. Central foveal subfield thickness (CFT) measured using spectral-domain optical coherence tomography (SD-OCT) was analysed preoperatively and postoperatively. Results: There was no significant difference in IL-6 concentrations between groups. Postoperative CFT was significantly lower in the dexamethasone group compared to the placebo group. In addition, the correlation between IL-6 and CFT was statistically significant in the dexamethasone group. No patient developed PCME in any of the three groups. No adverse events were reported during the study. Conclusion: Topical bromfenac and dexamethasone have no significant effect on intraocular IL-6 concentration in patients with NPDR. Topical bromfenac is not more effective than topical dexamethasone in reducing postoperative CFT in patients with NPDR
Spojevi s antioksidacijskim djelovanjem iz vodenih infuzija razliÄitih biljaka kao potencijalni inhibitori enzima acetilkolinesteraze
A study of antioxidant activity and acetylcholineste ase (AChE) inhibitory activity of aqueous tea infusions prepared from walnut (Juglans regia L.), peppermint (MenthaĆpiperita L.), strawberry (FragariaĆananassa L.), lemon balm (Melissa officinalis L.), sage (Salvia officinalis L.), and immortelle (Helichrysum arenarium (L.) Moench.) is presented here. Chemical composition of selected aqueous tea infusions was determined by high-performance liquid chromatography with photodiode-array method (HPLC-PDA), and the following phenolic compounds were identified as dominant: rosmarinic acid, gallic acid (not identified in walnut and sage), caffeic acid (in sage and peppermint), neochlorogenic acid, 3-p-coumaroylquinic acid and quercetin 3-galactoside (in walnut) and luteolin 7-O-glucoside (in sage). Antioxidant activity of the selected aqueous tea infusions was measured using low-density lipoprotein (LDL) oxidation method, 2,2\u27-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging test, Ī²-carotene bleaching method, and Rancimat method (induction period of lard oxidation). Strawberry and lemon balm aqueous infusions completely inhibited LDL oxidation at the concentration of 0.005 g/L in the reacting system. Very long prolongation of the lag phase was achieved with peppermint and sage aqueous infusions. All tested infusions in the concentration range of 0.05ā2.85 g/L showed very pronounced effect of DPPH scavenging activity (90ā100 %) as well as the inhibition of Ī²-carotene bleaching (89ā100 %). In pure lipid medium, used in Rancimat method, sage and immortelle at the concentration of 0.16 % (by mass) had the highest ability to inhibit lipid peroxidation process. Screening of the AChE inhibitory activity by EllmanĀ“s method showed that the strongest inhibition was obtained with walnut and strawberry aqueous infusions at the concentration of 1.36 g/L in the reacting system. The presented results suggest that natural antioxidants could be useful and merit further investigations in the treatment and prevention of Alzheimerās disease.Svrha je istraživanja bila odrediti antioksidacijsko djelovanje i sposobnost inhibicije enzima acetilkolinesteraze u vodenim infuzijama oraha (Juglans regia L.), paprene metvice (Mentha Ć piperita L.), jagode (Fragaria Ć ananassa L.), matiÄnjaka (Melissa officinalis L.), kadulje (Salvia officinalis L.) i smilja (Helichrysum arenarium (L.) Moench.). HPLC-PDA analizom utvrÄeno je da u vodenim infuzijama odabranih biljaka najviÅ”e ima fenolnih kiselina (ružmarinske, galne, kafeinske, neoklorogenske i 3-p-kumaroil-kinske kiseline), te flavonola (kvercetin-3-galaktozid i luteolin-7-glukozid). Antioksidacijsko djelovanje vodenih infuzija odreÄeno je LDL metodom (sprjeÄavanje oksidacije lipoproteina male gustoÄe), DPPH metodom, metodom izbjeljivanja Ć-karotena i Rancimat metodom (produženi proces oksidacije masti). UtvrÄeno je da vodene infuzije jagode i matiÄnjaka potpuno sprjeÄavaju oksidaciju LDL-a pri koncentraciji od 0,005 g/L u sustavu, te da je izrazito produžena lag faza tijekom oksidacije LDL-a uzrokovana djelovanjem vodenih infuzija paprene metvice i kadulje. Nadalje, testirane infuzije u rasponu koncentracija od 0,05 do 2,85 g/L pokazale su jako visoki stupanj uklanjanja DPPH radikala (90-100 %) i sprjeÄavanja izbjeljivanja Ć-karotena (89-100 %). Rancimat metodom utvrÄeno je da vodene infuzije kadulje i smilja (masenog udjela od 0,16 %) najviÅ”e utjeÄu na odgaÄanje procesa oksidacije masti. Inhibicija enzima acetilkolinesteraze pomoÄu testiranih vodenih infuzija odreÄena je Ellmanovom metodom, pri Äemu su vodene infuzije oraha i jagode (u koncentraciji od 1,36 g/L u sustavu) pokazale najveÄi stupanj inhibicije acetilkolinesteraze. Dobiveni rezultati upuÄuju na to da prirodni antioksidansi svojim djelovanjem mogu pridonijeti poboljÅ”anju terapije i prevenciji Alzheimerove bolesti
Antioxidant and Acetylcholinesterase Inhibiting Activity of Several Aqueous Tea Infusions in vitro
A study of antioxidant activity and acetylcholineste ase (AChE) inhibitory activity of aqueous tea infusions prepared from walnut (Juglans regia L.), peppermint (MenthaĆpiperita L.), strawberry (FragariaĆananassa L.), lemon balm (Melissa officinalis L.), sage (Salvia officinalis L.), and immortelle (Helichrysum arenarium (L.) Moench.) is presented here. Chemical composition of selected aqueous tea infusions was determined by high-performance liquid chromatography with photodiode-array method (HPLC-PDA), and the following phenolic compounds were identified as dominant: rosmarinic acid, gallic acid (not identified in walnut and sage), caffeic acid (in sage and peppermint), neochlorogenic acid, 3-p-coumaroylquinic acid and quercetin 3-galactoside (in walnut) and luteolin 7-O-glucoside (in sage). Antioxidant activity of the selected aqueous tea infusions was measured using low-density lipoprotein (LDL) oxidation method, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging test, Ī²-carotene bleaching method, and Rancimat method (induction period of lard oxidation). Strawberry and lemon balm aqueous infusions completely inhibited LDL oxidation at the concentration of 0.005 g/L in the reacting system. Very long prolongation of the lag phase was achieved with peppermint and sage aqueous infusions. All tested infusions in the concentration range of 0.05ā2.85 g/L showed very pronounced effect of DPPH scavenging activity (90ā100 %) as well as the inhibition of Ī²-carotene bleaching (89ā100 %). In pure lipid medium, used in Rancimat method, sage and immortelle at the concentration of 0.16 % (by mass) had the highest ability to inhibit lipid peroxidation process. Screening of the AChE inhibitory activity by EllmanĀ“s method showed that the strongest inhibition was obtained with walnut and strawberry aqueous infusions at the concentration of 1.36 g/L in the reacting system. The presented results suggest that natural antioxidants could be useful and merit further investigations in the treatment and prevention of Alzheimerās disease