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Phytochemical profile, antioxidant activity and wound healing properties of Artemisia absinthium essential oil

Asian Pacific Journal of Tropical Biomedicine 2020年第11期10卷 496-504页

作者： a.benkhaled A.Boudjelal E.Napoli F.Baali G.Ruberto Department of Microbiology and Biochemistry Faculty of SciencesUniversity of M'silaAlgeria Istituto del CNR di Chimica Biomolecolare CataniaItaly Department of Biological Sciences Faculty of Nature and Life SciencesUniversity of BBAAlgeria

Objective: To evaluate chemical compositions, antioxidant and wound healing properties of Algerian Artemisia absinthium essential ***: The chemical composition of the essential oil from Artemisia absinthium was analyzed by a combination of GC-FID and GC/MS. The antioxidant capacities including the total antioxidant capacity, DPPH· and ABTS+· scavenging capacities were measured. The wound healing potential was assessed by the excision wound model of rats. The wounds were treated daily with an ointment prepared with two concentrations(5% and 10%) of Artemisia absinthium essential oil. The percentage of wound contraction was determined and wound healing was also evaluated by histological examination of the healed skin. Results: The main component of Artemisia absinthium essential oil was camphor(48%) followed by chamazulene(10%) that was responsible for the dark blue color of the oil. Artemisia absinthium essential oil exhibited moderate antioxidant activity compared with BHT and Trolox. All preparations showed significant effects on wound contraction and the ointment prepared with 10% of essential oil was effective as the reference drug ***: The essential oil of Artemisia absinthium shows moderate antioxidant activity. The 10% ointment enhances skin wound re-epithelialization and speeds up the healing process. The essential oil of Artemisia absinthium may be used as an alternative drug for wound healing.

关键词： healing wound assessed

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Phenolic and flavonoid contents, antioxidant and antimicrobial activities of leaf extracts from ten Algerian Ficus carica L. varieties

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Asian Pacific Journal of Tropical Biomedicine 2016年第3期6卷 239-245页

作者： Souhila Mahmoudi Mustapha Khali Abderahim benkhaled Karima Benamirouche Imen Baiti Department of Food Sciences University "Saad Dahleb" of Blida Department of Microbiology and Biochemistry University of M'sila Scientific and Technical Research Center in Physicochemical Analyses

Objective: To determine the total phenolic and flavonoid contents, antioxidant and antimicrobial activities of methanolic leaf extracts of ten Algerian fig(Ficus carica L.)varieties(uniferous, biferous and caprifig tree).Methods: Phenolics were extracted by Soxhlet method and analyzed by the Folin–Ciocalteu colorimetric method. Flavonoids were determined by aluminum trichloride assay and the antioxidant capacity was determined by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay. The antimicrobial activity was studied with the disc diffusion method and a macrodilution broth method was used to determine the minimal inhibitory concentrations and minimal lethal ***: The mean extract yield was 14.10% ± 0.66%(n = 10). Leaf extract of biferous followed by uniferous varieties had the highest total phenolic contents [(52.296 ± 5.232)and(48.973 ± 2.015) mg gallic acid equivalent/g of dry plant extract respectively], flavonoids [(14.388 ± 0.333) and(14.136 ± 1.082) mg quercetin equivalent/g of dry plant extract] and antioxidant capacity [IC50(798.754 ± 108.590) and(825.004 ± 110.835) mg/m L]. Antioxidant capacity of fig leaves was significantly correlated with phenolic contents(r = 0.748). These extracts showed bactericidal activity and moderate antifungal activity, and the minimal inhibitory concentrations and minimal lethal concentrations were determined on Bacillus cereus and Staphylococcus ***: All tested extracts contain phenolic compounds and exhibited an antioxidant activity and an antimicrobial effect against Gram-positive and Gram-negative bacteria. Further researches on identification and purification of phenolic compounds are required.

关键词： Fig leaves Phenolics Flavonoids Antioxidant activity Antimicrobial activity

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