Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity
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2008
Authors
Gođevac, Dejan
Vujisić, Ljubodrag V.

Mojović, Miloš

Ignjatović, Aleksandar
Spasojević, Ivan

Vajs, Vlatka
Article (Published version)

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A total of 20 components were identified in Allium ursinum volatile oil (AUVO) by GC-MS, and 10 of them are found for the first time in this plant species. The antioxidant capacity of AUVO was examined by beta-carotene-linoleic acid bleaching, lipid peroxidation by Fenton reaction, EPR spin-probing assay using stable nitroxide radicals, DPPH., and ABTS(.+) scavenging assays. Reaction mechanism of the volatile oil components with nitroxide radicals, based on IR spectra analysis, is proposed. AUVO demonstrated poor scavenging ability against DPPH, and ABTS(.+) comparing to synthetic antioxidants BHT and trolox, while in beta-carotene-linoleic acid system AUVO showed an effect comparable to those for BHT. AUVO was also capable to scavenge stable nitroxide radicals such as water-soluble Tempone, and 7-DS and 12-DS, incorporated into the liposome membrane. Finally, AUVO increased membrane fluidity, which could be an important feature for further in vivo investigation of some disorders, such... as hypertension and atherosclerosis.
Keywords:
Allium ursinum / volatile oil / antioxidant capacity / nitroxide radicals / liposomes / EPR / membrane fluiditySource:
Food Chemistry, 2008, 107, 4, 1692-1700Publisher:
- Elsevier Sci Ltd, Oxford
Projects:
- Sekundarni metaboliti samoniklih, lekovitih biljaka: izolovanje, karakterizacija i biloška aktivnost (RS-142053)
- Biofizička istraživanja membranskih procesa: interakcija membranskih receptora i kanala sa spoljašnjim faktorima i intracelularna regulacija (RS-143016)
DOI: 10.1016/j.foodchem.2007.10.017
ISSN: 0308-8146