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

Ignjatovic, 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. (C) 2007 Elsevier Ltd. All rights reserved.
Keywords:
Allium ursinum / volatile oil / antioxidant capacity / nitroxide radicals / liposomes / EPR / membrane fluiditySource:
Food Chemistry, 2008, 107, 4, 1692-1700Publisher:
- Elsevier Sci Ltd, Oxford
Funding / 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
WoS: 000252004300043
Scopus: 2-s2.0-36448978506
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Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Gođevac, Dejan AU - Vujisić, Ljubodrag V. AU - Mojović, Miloš AU - Ignjatovic, Aleksandar AU - Spasojević, Ivan AU - Vajs, Vlatka PY - 2008 UR - https://cherry.chem.bg.ac.rs/handle/123456789/897 AB - 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. (C) 2007 Elsevier Ltd. All rights reserved. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity VL - 107 IS - 4 SP - 1692 EP - 1700 DO - 10.1016/j.foodchem.2007.10.017 ER -
@article{ author = "Gođevac, Dejan and Vujisić, Ljubodrag V. and Mojović, Miloš and Ignjatovic, Aleksandar and Spasojević, Ivan and Vajs, Vlatka", year = "2008", abstract = "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. (C) 2007 Elsevier Ltd. All rights reserved.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity", volume = "107", number = "4", pages = "1692-1700", doi = "10.1016/j.foodchem.2007.10.017" }
Gođevac, D., Vujisić, L. V., Mojović, M., Ignjatovic, A., Spasojević, I.,& Vajs, V.. (2008). Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity. in Food Chemistry Elsevier Sci Ltd, Oxford., 107(4), 1692-1700. https://doi.org/10.1016/j.foodchem.2007.10.017
Gođevac D, Vujisić LV, Mojović M, Ignjatovic A, Spasojević I, Vajs V. Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity. in Food Chemistry. 2008;107(4):1692-1700. doi:10.1016/j.foodchem.2007.10.017 .
Gođevac, Dejan, Vujisić, Ljubodrag V., Mojović, Miloš, Ignjatovic, Aleksandar, Spasojević, Ivan, Vajs, Vlatka, "Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity" in Food Chemistry, 107, no. 4 (2008):1692-1700, https://doi.org/10.1016/j.foodchem.2007.10.017 . .