Chemical Composition and Antioxidant Properties of Juniper Berry - Juniperus communis L. Essential Oil
2014
Stoilova, S., University of Food Technology, Plovdiv (Bulgaria) | Trifonova, D., University of Food Technology, Plovdiv (Bulgaria) | Krastev, L., University of Food Technology, Plovdiv (Bulgaria) | Stoyanova, A., University of Food Technology, Plovdiv (Bulgaria) | Krastanov, A., University of Food Technology, Plovdiv (Bulgaria)
The chemical composition of essential oils of juniper berries - Juniperus communis L. were analyzed using GC/FID and GC/MS. Antioxidant properties were defined by 7 different in vitro models. The antioxidant activity attributable to electron transfer made juniper berry essential oil a strong antioxidant. IC50 for hydroxyl radical - OH scavenging and for chelating capacity were 0.0235 ig./cm3/-1 and 0.0246 ig./cm3/-1 respectively. The essential oil exhibited hydrogen peroxide scavenging activity and azinobis- 3-thylbenzothiazoline-6-sulfonic acid ABTS+ radical cation scavenging activity – the activity of 10 mg of juniper berry oil is equivalent to 4.77 mM Trolox. The antioxidant activity of the oil attributable to hydrogen atom transfer was lower. IC50 for 2,2-Diphenyl-1-picrylhydrazyl radical scavenging - DPPH was found to be 944 ig./cm3/-1. Lipid peroxidation inhibition by the essential oil in both stages, i.e. hydroperoxide formation and malondialdehyde formation, was less efficient than the inhibition by BHT. Through in vivo analyses with Saccharomyces cerevisiae yeast, the essential oil effect on the levels of the antioxidant enzymes SOD, catalase, and glutathione peroxidase was established.
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