Przejdź do głównego menu Przejdź do sekcji głównej Przejdź do stopki
ASPHC Baner

Tom 19 Nr 4 (2020)

Artykuły

BIOLOGICAL VALUE AND ESSENTIAL OIL COMPOSITION OF TWO Monarda SPECIES FLOWERS

DOI: https://doi.org/10.24326/asphc.2020.4.10
Przesłane: 28 sierpnia 2020
Opublikowane: 2020-08-28

Abstrakt

In this study the quantity of the main nutritional and bioactive compounds, as well as the antioxidant activity (DPPH, FRAP and ABTS methods) and essential oil composition of Monarda fistulosa L. and Monarda citriodora subsp. austromontana Cerv. ex Lag. ‘Bees’ Favourite’ flowers were investigated. The field experiment was carried out for three years (2014–2016) and the laboratory analyses in the years 2015–2016. The obtained results showed that M. citriodora flowers were characterized by a dry matter (22.42%), total ash (1.86% FW), crude fibre (4.89% FW), sucrose (0.31% FW), total flavonoids (0.795% DW) and antioxidant activity in FRAP test (7.96 mg TE g–1 FW), while M. fistulosa showed the highest values of total sugars/titratable acidity ratio (4.05), antioxidant activity in DPPH test (7.35 mg TE g–1 FW) and contents of reducing sugars (1.46% FW), total chlorophyll (401.10 μg g–1 FW), chlorophyll a (271.74 μg g–1 FW) and b (92.07 μg g–1 FW), L-ascorbic acid (48.99 mg 100 g–1 FW) and total polyphenols (7.64 mg GAE g–1 FW). The essential oils were obtained by hydrodistillation and analyzed by gas chromatography-mass spectrometry (GC-MS). The main compounds of M. fistulosa oil were carvacrol (28.16 and 23.66% in 2015, and 2016, respectively), p-cymene (20.10 and 17.94%), thymoquinone (12.60 and 16.30%) and γ-terpinene (8.72 and 4.07%), whereas linalool (34.86 and 26.96%), thymol (17.83 and 37.34%), β-thujene (6.12 and 2.00%) and camphene (5.80 and 5.64%) were the major constituents of M. citriodora Cerv. ex Lag. ssp. austromontana ‘Bees’ Favourite’ oil.

Bibliografia

  1. Adebayo, O., Belanger, A., Khanizadeh, S. (2013). Variable inhibitory activities of essential oils of three Monarda species on the growth of Botrytis cinerea. Can. J. Plant Sci., 93, 987–995. DOI: 10.4141/cjps2013-044
  2. Andrys, D., Kulpa, D., Grzeszczuk, M., Bihun, M., Dobrowolska, A. (2017). Antioxidant and antimicrobial activities of Lavandula angustifolia Mill. field-grown and propagated in vitro. Folia Hort., 29(2), 161–180. DOI: 10.1515/fhort-2017-0016
  3. Brown, K. (2011). Edible flowers: 25 recipes and an A-Z pictorial directory of culinary flora. Anness Publishing Limited, Wigston, 116–117.
  4. Carović-Stanko, K., Petek, M., Grdiša, M., Pintar, J., Bedeković, D., Herak Ćustić, M., Satovic, Z. (2016). Medicinal plants of the family Lamiaceae as functional foods – a review. Czech J. Food Sci., 34(5), 377–390. DOI: 10.17221/504/2015-CJFS
  5. Chew, K.K., Khoo, M.Z., Ng, S.Y., Thoo, Y.Y., Wan Aida, W.M., Ho, C.W. (2011). Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Orthosiphon stamineus extracts. Int. Food Res. J., 18, 1427–1435.
  6. Ciurușniuc, A.-M., Robu, T. (2012). Study of the behaviour of cultivated species of the genus Monarda L. in Vaslui county, to introduce them in cultivation as medicinal, aromatic and decorative plants. Lucrări Ştiinţifice, ser. Agronomie, 55(2), 309–312.
  7. Collins, J.E., Bishop, C.D., Deans, S.G., Svoboda, K.P. (1994). Composition of the essential oil from the leaves and flowers of Monarda citriodora var. citriodora grown in the United Kingdom. J. Essent. Oil Res., 6, 27–29. DOI: 10.1080/10412905.1994.9698320
  8. Davidson, C.G. (2007). Monarda, bee-balm. In: Flower Breeding and Genetics, N.O. Anderson (ed.), Springer, 757–779.
  9. Davies, A.J., Mazza, G. (1992). Separation and characterization of anthocyanins of Monarda fistulosa by high-performance liquid chromatography. J. Agric. Food Chem., 40, 1341–1345. DOI: 10.1021/jf00020a009
  10. Dorman, H.J.D., Deans, S.G. (2004). Chemical composition, antimicrobial and in vitro antioxidant properties of Monarda citriodora var. citriodora, Myristica fragrans, Origanum vulgare spp. hirtum, Pelargonium sp. and Thymus zygis oils. J. Essent. Oil Res., 16, 145–150. DOI: 10.1080/10412905.2004.9698679
  11. Dragland, S., Senoo, H., Wake, K., Holte, K., Blomhoff, R. (2003). Several culinary and medicinal herbs are important sources of dietary antioxidants. J. Nutr., 133, 1286–1290. DOI: 10.1093/jn/133.5.1286
  12. Duletić-Laušević, S., Alimpić, A., Pavlović, D., Marin, P.D., Lakušić, D. (2016). Salvia officinalis of different origins. Antioxidant activity, phenolic and flavonoid content of extracts. Agro FOOD Ind. Hi Tec., 27(1), 52–55.
  13. European Pharmacopoeia, 7th ed., Council of Europe publishing, Strasbourg (France), 2010. Vol. 1, 241–242.
  14. Farmakopea Polska VI (2002). Oznaczanie zawartości flawonoidów.
  15. Fernandes, L., Casal, S., Pereira, J.A., Saraiva, J.A., Ramalhosa, E. (2017). Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health. J. Food Compost. Anal., 60, 38–50. DOI: 10.1016/j.jfca.2017.03.017
  16. Filipiak, K., Wilkos, S. (1995). Statistical calculations. Des- cription of system AWAR. IUNG Puławy, R324, 1–52.
  17. Grzeszczuk, M., Stefaniak, A., Meller, E., Wysocka, G. (2018). Mineral composition of some edible flowers. J. Elementol., 23(1): 151–162. DOI: 10.5601/jelem.2017.22.2.1352
  18. Grzeszczuk, M., Stefaniak, A., Pachlowska, A. (2016). Biological value of various edible flower species. Acta Sci. Pol., Hortorum Cultus, 15(2), 109–119.
  19. Grzeszczuk, M., Wesolowska, A., Jadczak, D., Jakubowska, B. (2011). Nutritional value of chive edible flowers. Acta Sci. Pol., Hortorum Cultus, 10(2), 85–94.
  20. Guimarães, R., Barros, L., Carvalho, A.M., Ferreira, I.C.F.R. (2010). Studies on chemical constituents and bioactivity of Rosa micrantha, an alternative antioxidants source for food, pharmaceutical, or cosmetic applications. J. Agric. Food Chem., 58(10), 6277–6284. DOI: 10.1021/jf101394w
  21. ISO 750 (1998). Fruit and vegetable products – Determination of titratable acidity.
  22. Kaisoon, O., Siriamornpun, S., Weerapreeyakul, N., Meeso, N. (2011). Phenolic compounds and antioxidant activities of edible flowers from Thailand. J. Funct. Foods, 3, 88–99. DOI: 10.1016/j.jff.2011.03.002
  23. Klepacka, M. (1996). Analiza żywności. Fundacja Rozwój SGGW, Warszawa.
  24. Kumaran, A., Karunakaran, R.J. (2007). In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT, 40, 344–352. DOI: 10.1016/j.lwt.2005.09.011
  25. Lawrence, B.M. (1980). The existence of intraspecific differences in specific genera in Labiatae family. Paper presented at the 8th International Essential Oil Congress, Cannes.
  26. Lawrence, B.M. (1985). Uncommon essential oils as source of common natural aroma chemicals. Perf. & Flav., 10(5), 45–58.
  27. Lichtenthaler, H.K., Wellburn, A.R. (1983). Determination of total carotenoids and chlorophylls a and b of leaf extracts in different solvents. Biochem. Soc. Trans., 603, 591–592. DOI: 10.1042/bst0110591
  28. Loizzo, M.R., Pugliese, A., Bonesi, M., Tenuta, M.C., Menichini, F., Xiao, J., Tundis, R. (2016). Edible flowers: A rich source of phytochemicals with antioxidant and hypoglycemic properties. J. Agric. Food Chem., 64, 2467–2474. DOI: 10.1021/acs.jafc.5b03092
  29. Lu, Z.G., Li, X.H., Li, W. (2011). Chemical composition of antibacterial activity of essential oil from Monarda citriodora flowers. Adv. Mat Res., 183–185, 920–923. DOI: 10.4028/www.scientific.net/AMR.183-185.920
  30. Luximon-Ramma, A., Bahorun, T., Soobrattee, M.A., Aruoma, O.I. (2002). Antioxidant activities of phenolic, proanthocyanidin, and flavonoid components in extracts of Cassia fistula. J. Agric. Food Chem., 50, 5042–5047. DOI: 10.1021/jf0201172
  31. Malinowska, P. (2013). Effect of flavonoids content on antioxidant activity of commercial cosmetic plant extracts. Herba Pol., 59(3), 63–75. DOI: 10.2478/hepo-2013-0017
  32. Mattarelli, P., Epifano, F., Minardi, P., di Vito, M., Modesto, M., Barbanti, L., Bellardi, M.G. (2017). Chemical composition and antimicrobial activity of essential oils from aerial parts of Monarda didyma and Monarda fistulosa cultivated in Italy. TEOP, 20(1), 76–86. DOI: 10.1080/0972060X.2016.1278184
  33. Mazza, G., Marshall, H.H. (1992). Geraniol, linalool, thymol and carvacrol-rich essential oils from Monarda hybrids. J. Essent. Oil Res., 4, 395–400. DOI: 10.1080/10412905.1992.9698091
  34. Meena, S.R., Aga, F.A., Chandra, S., Gochar, R., Koli, B., Khan, M.H., Rasool, S. (2017). Studies on the phytochemical traits and their correlation with quantitative characters of Monarda citriodora Cerv. ex Lag. Ann. Phytomed., 6(1), 88–94. DOI: 10.21276/ap.2017.6.1.13
  35. Navarro-González, I., González-Barrio, R., García-Valverde, V., Bautista-Ortín, A.B., Periago, M.J. (2015). Nutritional composition and antioxidant capacity in edible flowers: characterisation of phenolic compounds by HPLC-DAD-ESI/MSn. Int. J. Mol. Sci., 16, 805–822. DOI: 10.3390/ijms16010805
  36. Newerli-Guz, J. (2016). The cultivation of herbal plants in Poland. Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu, 18(3), 268–274.
  37. Pathania, A.S., Guru, S.K., Verma, M.K., Sharma, C., Abdullah, S.T., Malik, F., Chandra, S., Katoch, M., Bhushan, S. (2013). Disruption of the PI3K/AKT/mTOR signaling cascade and induction of apoptosis in HL-60 cells by an essential oil from Monarda citriodora. Food Chem Toxicol., 62, 246–254. DOI: 10.1016/j.fct.2013.08.037
  38. Petrova, I., Petkova, N., Ivanov, I. (2016). Five edible flowers – valuable source of antioxidants in human nutrition. IJPPR, 8(4), 604–610.
  39. Priori, R.L., Wu, X., Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem., 53, 4290–4302. DOI: 10.1021/jf0502698
  40. Randhawa, M.A., Alghamdi, M.S. (2011). Anticancer activity of Nigella sativa (black seed) – a review. Am. J. Chin. Med., 39(6), 1075–1091. DOI: 10.1142/S0192415X1100941X
  41. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 26(9/10), 1231–1237. DOI: 10.1016/s0891-5849(98)00315-3
  42. Rohlfsen, W.G. (2016). Methods and uses of high thymoquinone and thymohydroquinone essential oil of Monarda. U.S. Pat. Appl. Publ. US 20160213727 A1, 28 July 2016.
  43. Rop, O., Mlcek, J., Jurikova, T., Neugebauerova, J., Vabkova, J. (2012). Edible flowers – A new promising source of mineral elements in human nutrition. Molecules, 17, 6672–6683. DOI: 10.3390/molecules17066672
  44. Salama, A., Sabry, R.M., Eldin, M.S. (2016). Response of the newly introduced plant species Monarda citriodora in Egypt to nitrogen fertilization and plant density. Int. J. Pharm. Tech. Res., 9(7), 67–77.
  45. Salehi, B., Mishra, A.P., Shukla, I., Sharifi‐Rad, M., Contreras, M.M., Segura-Carretero, A., Fathi, H., Nasrabadi, N.N., Kobarfard, F., Sharifi-Rad, J. (2018). Thymol, thyme, and other plant sources: Health and potential uses. Phytother. Res., 1–19, DOI: 10.1002/ptr.6109
  46. Sotelo, A., López-García, S., Basurto-Peña, F. (2007). Content of nutrient and antinutrient in edible flowers of wild plants in Mexico. Plant Foods Hum. Nutr., 62(3), 133–138. DOI: 10.1007/s11130-007-0053-9
  47. Stefaniak, A., Grzeszczuk, M. (2019). Nutritional and biological value of five edible flower species. Not. Bot. Horti. Agrobo., 47(1), 128–134. DOI: 10.15835/nbha47111136
  48. Tabanca, N., Bernier, U.R., Ali, A., Wang, M., Demirci, B., Blythe, E.K., Khan, S.I., Baser, K.H.C., Khan, I.A. (2013). Bioassay-guided investigation of two Monarda essential oils as repellents of yellow fever mosquito Aedes aegypti. J. Agric. Food Chem., 61, 8573–8580. DOI: g/10.1021/jf402182h
  49. Taborsky, J., Kunt, M., Kloucek, P., Lachman, J., Zeleny, V., Kokoska, L. (2012). Identification of potential sources of thymoquinone and related compounds in Asteraceae, Cupressaceae, Lamiaceae, and Ranunculaceae families. Cent. Eur. J. Chem., 10(6), 1899–1906. DOI: 10.2478/s11532-012-0114-2
  50. Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal., 19, 669–675. DOI: 10.1016/j.jfca.2006.01.003
  51. Wojdyło, A., Oszmiański, J., Czemerys, R. (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem., 105, 940–949. DOI: 10.1016/j.foodchem.2007.04.038
  52. Zamureenko, V.A., Klyuev, N.A., Bocharov, B.V., Kabanov, V.S., Zakharov, A.M. (1989). An investigation of the component composition of the essential oil of Monarda fistulosa. Chem. Nat. Comp., 25, 549–551. DOI: 10.1007/BF00598073
  53. Zhan-Guo, L., Xiu-Huib, L., Wei, L. (2011). Chemical composition of antibacterial activity of essential oil from Monarda citriodora flowers. Advanced Materials Research, Vol. 183–185, 920–923. DOI: 10.4028/www.scientific.net/AMR.183-185.920
  54. Zhilyakova, E.T., Novikov, O.O., Naumenko, E.N., Krichkovskaya, L.V., Kiseleva, T.S., Timoshenko, E. Yu., Novikova, M. Yu., Litvinov, S.A. (2009). Study of Monarda fistulosa essential oil as a prospective antiseborrheic agent. Bull. Exp. Biol. Med., 148(4), 612–614. DOI: 10.1007/s10517-010-0777-7
  55. Zhou, C., Sun, C., Chen, K., Li, X. (2011). Flavonoids, phenolics, and antioxidant capacity in the flower of Eriobotrya japonica Lindl. Int. J. Mol. Sci., 12(5), 2935–2945. DOI: 10.3390/ijms12052935

Downloads

Download data is not yet available.

Podobne artykuły

<< < 4 5 6 7 8 9 10 11 12 13 > >> 

Możesz również Rozpocznij zaawansowane wyszukiwanie podobieństw dla tego artykułu.