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Chemical Composition and Acetylcholinesterase Inhibition Activity of Volatile Oil from Leaves of Arbutus unedo L. from Croatia
Corresponding Author(s) : O. Politeo
Asian Journal of Chemistry,
Vol. 31 No. 5 (2019): Vol 31 Issue 5
Abstract
The volatile oil from leaves of Arbutus unedo L. from Croatia was subjected to chemical composition and acetylcholinesterase inhibition activity. The tested volatile oil was dominated by nonterpene compounds, with (E)-2-decenal, nonanal, nonanoic acid and octanol as main compounds. Terpene compounds were identified in lower quantity, with linalool and α-terpineol as main ones. Results showed low to moderate acetylcholinesterase (AChE) inhibition potential of tested oil, for tested concentration of 1 mg/mL.
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- S. Morgado, M. Morgado, A.I. Placido, F. Roque and A.P. Duarte, J. Ethnopharmacol., 225, 90 (2018); https://doi.org/10.1016/j.jep.2018.07.004.
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References
S. Morgado, M. Morgado, A.I. Placido, F. Roque and A.P. Duarte, J. Ethnopharmacol., 225, 90 (2018); https://doi.org/10.1016/j.jep.2018.07.004.
I. Oliveira, P. Baptista, A. Bento and J.A. Pereira, J. Food Nutr. Res., 50, 73 (2011).
R. Bessah and E.-H. Benyoussef, J. Essent. Oil Bear. Plants, 15, 678 (2012); https://doi.org/10.1080/0972060X.2012.10644105.
B. Kivcak, T. Mert, B. Demirci and K.H.C. Baser, Chem. Nat. Compd., 37, 445 (2001); https://doi.org/10.1023/A:1014419309885.
R.P. Adams, Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry, Allured Publ Corp Carol Stream: IL, USA, edn 4 (2005).
P.J. Linstrom and W.G. Mallard, NIST Chemistry WebBook, NIST Standard Reference Database, Number 69 (2014).
G.L. Ellman, K.D. Courtney, V. Andres and R.M. Featherstone, Biochem. Pharmacol., 88, 7 (1961).
N.S.L. Perry, P.J. Houghton, A. Theobald, P. Jenner and E.K. Perry, J. Pharm. Pharmacol., 52, 895 (2000); https://doi.org/10.1211/0022357001774598.
M.D. López, F.J. Campoy, M.J. Pascual-Villalobos, E. Muñoz-Delgado and C.J. Vidal, Chem. Biol. Interact., 229, 36 (2015); https://doi.org/10.1016/j.cbi.2015.01.006.
S. Dohi, M. Terasaki and M. Makino, J. Agric. Food Chem., 57, 4313 (2009); https://doi.org/10.1021/jf804013j.
A.T. Mata, C. Proença, A.R. Ferreira, M.L.M. Serralheiro, J.M.F. Nogueira and M.E.M. Araújo, Food Chem., 103, 778 (2007); https://doi.org/10.1016/j.foodchem.2006.09.017.
M. Miyazawa, A. Kakiuchi, H. Watanabe and H. Kameoka, Nat. Prod. Lett., 12, 131 (1998); https://doi.org/10.1080/10575639808048281.
F. Burcul, I. Blazevic, M. Radan and O. Politeo, Curr. Med. Chem., 25, (2018) (in press); https://doi.org/10.2174/0929867325666180330092607.