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Chemical Composition, Antibacterial and Antioxidative Activities of Essential Oil from Ligularia pleurocaulis
Corresponding Author(s) : Guang-Bo Xie
Asian Journal of Chemistry,
Vol. 26 No. 15 (2014): Vol 26 Issue 15
Abstract
The genus Ligularia is known as folk medicine for their antibiotic, antiphlogistic and antitumor activities. The essential oil from the whole plant of Ligularia pleurocaulis was obtained by steam distillation and its chemical constituents were separated and identified by GC/MS. Antibacterial activities were evaluated by MTT colorimetric assay and antioxidative activity was screened spectrophotometrically through DPPH scavenging. Twenty seven compounds were identified from the essential oil, making up 81.94 % of the total contents. The essential oil showed moderate antibacterial activities against Escherichia coli and Staphylococcus aureus and weaker antibacterial activities against Bacillus subtilis. Meanwhile, its scavenging rate against DPPH was observed as 86.45 % in 40 mg/mL.
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References
Jiangsu College of New Medicine, A Dictionary of the Traditional Chinese Medicine, Shanghai Science and Technology Press, Shanghai, p. 7, 154, 549, 1152, 2349 (1977).
H. Zhu, X.L. Hu and P.F. Tu, Chin. Tradit. Herbal Drugs, 35, 261 (2004).
Y.Q. Tu, R.P. Yang, H.L. Zhu, B.H. Wang and T. Peng, J. Southwest Univ. (Nat. Sci. Ed.), 31, 26 (2009).
Y.L. Tang, Y.R. Deng and H.Q. Wang, J. China Chinese Mater. Med., 7, 627 (2003).
Editorial Committee of Flora of China, Chinese Academy of Science, Flora of China, Science Press, Beijing, p. 112 (1989).
M. Kazemi, G.R. Nagafi and A. Azad, Asian J. Chem., 25, 3215 (2013); doi:10.14233/ajchem.2013.13595.
H.J. Zhang, X. Qin, K. Liu, D.D. Zhu, X.M. Wang and H.L. Zhu, Bioorg. Med. Chem., 19, 5708 (2011); doi:10.1016/j.bmc.2011.06.077.
J. Tang, M.L. Tan, J.L. Zhao, Y. Wang and L.G. Zhou, Nat. Prod. Res. Dev., 20, 949 (2008).
Y. Chen, H. Zhang, X. Tian, C. Zhao, L. Cai, Y. Liu, L. Jia, H.X. Yin and C. Chen, Food Chem., 109, 484 (2008); doi:10.1016/j.foodchem.2007.09.080.
A.Y. Loo, K. Jain and I. Darah, Food Chem., 104, 300 (2007); doi:10.1016/j.foodchem.2006.11.048.