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Chemical Composition, Antifungal Activity and Toxicity of Essential Oils from the Leaves of Chimonanthus praecox Located at Two Different Geographical Origin
Corresponding Author(s) : Sheng-Xiang Yang
Asian Journal of Chemistry,
Vol. 26 No. 14 (2014): Vol 26 Issue 14
Abstract
The composition of the essential oils obtained by hydrodistillation of different geographical origin of Chimonanthus praecox, including Hangzhou and Wenzhou samples, were investigated by GC/MS. Forty three components comprising 93.05 % of the leave oils from Hangzhou plant, and 32 components comprising 94.26 % of the leave oils from Wenzhou plant were identified. The major components in the leaf oil from Hangzhou samples were (-)-alloisolongifolene (10.20 %), caryophyllene (9.31 %), elixene (8.52 %), germacrene D (7.30 %), germacrene B (7.44 %), d-cadinene (6.17 %) and b-elemen (4.67 %). While, the oil from Wenzhou samples contained furan, 3-(4,8-dimethyl-3,7-nonadienyl)-, (E)-(21.69 %), eucalyptol (19.02 %), terpilene (12.41 %), p-menth-1-en-8-ol (6.65 %) and geraniol (5.29 %) as the major components. The antifungal activity of the oils against 8 phytopathogenic fungi was tested by determining minimum inhibitory concentrations using the microdilution method. Both oils exhibited potent antifungal activities with MIC values of 8-32 μg/mL. Both oils were considered bioactive, showing an LC50 value of 30 and 22 μg/mL in the Artemia salina lethality test.
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- A.P. Longaray Delamare, I.T. Moschen-Pistorello, L. Artico, L. Atti-Serafini and S. Echeverrigaray, Food Chem., 100, 603 (2007); doi:10.1016/j.foodchem.2005.09.078.
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- P.G. Xiao, Modern Chinese Material Medica, Beijing, Chemical Industry Press, vol. 3, pp. 388-391 (2001).
- W.X. Wang, L. Cao, J. Xiong, G. Xia and J.F. Hu, Phytochem. Lett., 4, 271 (2011); doi:10.1016/j.phytol.2011.04.012.
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- J. Ming and H.Y. Liao, J. Beijing For. Univ., 3, 60 (2004).
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- H. Farsam, M. Amanlou, N. Taghi-Cheetsaz, G.R. Amin and M.H. Salehi-Sormaghi, Daru, 15, 129 (2007).
- Z.G. Li, M.C. Liu, W. Deng, X.Y. Wang, G.M. Wang and Y.W. Yang, Fine Chem., 25, 985 (2008).
- H.Q. Si, Q. Shen, X.L. Pang and X.L. Pang, Food Sci., 31, 134 (2010).
- Y. Zhao, Y. Zhang and Z.Z. Wang, Lishizhen Med. Mater. Med. Res., 21, 622 (2010).
- H. C. Li and B. Zhang, J. Baoji Univ. Arts Sci., 26, 43 (2006).
- M.J. Gonçalves, A.C. Tavares, C. Cavaleiro, M.T. Cruz, M.C. Lopes, J. Canhoto and L. Salgueiro, Ind. Crops Prod., 39, 204 (2012); doi:10.1016/j.indcrop.2012.02.025.
- B. Meyer, N. Ferrigni, J. Putnam, L. Jacobsen, D. Nichols and J. McLaughlin, Planta Med., 45, 31 (1982); doi:10.1055/s-2007-971236.
- A.C. Figueiredo, J.G. Barroso, L.G. Pedro and J.C. Scheffer, Flav. Fragr. J., 23, 213 (2008); doi:10.1002/ffj.1875.
- F. Bakkali, S. Averbeck, D. Averbeck and M. Idaomar, Food Chem. Toxicol., 46, 446 (2008); doi:10.1016/j.fct.2007.09.106.
References
A.P. Longaray Delamare, I.T. Moschen-Pistorello, L. Artico, L. Atti-Serafini and S. Echeverrigaray, Food Chem., 100, 603 (2007); doi:10.1016/j.foodchem.2005.09.078.
Y. Zaouali, T. Bouzaine and M. Boussaid, Food Chem. Toxicol., 48, 3144 (2010); doi:10.1016/j.fct.2010.08.010.
D.J. Daferera, B.N. Ziogas and M.G. Polissiou, J. Agric. Food Chem., 48, 2576 (2000); doi:10.1021/jf990835x.
P.G. Xiao, Modern Chinese Material Medica, Beijing, Chemical Industry Press, vol. 3, pp. 388-391 (2001).
W.X. Wang, L. Cao, J. Xiong, G. Xia and J.F. Hu, Phytochem. Lett., 4, 271 (2011); doi:10.1016/j.phytol.2011.04.012.
J.W. Zhang, J.M. Gao, T. Xu, Zhang, S. Ma, S. Jarussophon and Y. Konishi, Chem. Biodivers., 6, 838 (2009); doi:10.1002/cbdv.200800089.
M. Kitajima, I. Mori, K. Arai, N. Kogure and H. Takayama, Tetrahedron Lett., 47, 3199 (2006); doi:10.1016/j.tetlet.2006.03.047.
J. Ming and H.Y. Liao, J. Beijing For. Univ., 3, 60 (2004).
T. Jing, J.P. Yuan, C.G. Cheng, S.E. Li, X. Wang and L.Z. Chen, Chin. J. Spectrosc. Lab., 22, 1329 (2005).
H. Farsam, M. Amanlou, N. Taghi-Cheetsaz, G.R. Amin and M.H. Salehi-Sormaghi, Daru, 15, 129 (2007).
Z.G. Li, M.C. Liu, W. Deng, X.Y. Wang, G.M. Wang and Y.W. Yang, Fine Chem., 25, 985 (2008).
H.Q. Si, Q. Shen, X.L. Pang and X.L. Pang, Food Sci., 31, 134 (2010).
Y. Zhao, Y. Zhang and Z.Z. Wang, Lishizhen Med. Mater. Med. Res., 21, 622 (2010).
H. C. Li and B. Zhang, J. Baoji Univ. Arts Sci., 26, 43 (2006).
M.J. Gonçalves, A.C. Tavares, C. Cavaleiro, M.T. Cruz, M.C. Lopes, J. Canhoto and L. Salgueiro, Ind. Crops Prod., 39, 204 (2012); doi:10.1016/j.indcrop.2012.02.025.
B. Meyer, N. Ferrigni, J. Putnam, L. Jacobsen, D. Nichols and J. McLaughlin, Planta Med., 45, 31 (1982); doi:10.1055/s-2007-971236.
A.C. Figueiredo, J.G. Barroso, L.G. Pedro and J.C. Scheffer, Flav. Fragr. J., 23, 213 (2008); doi:10.1002/ffj.1875.
F. Bakkali, S. Averbeck, D. Averbeck and M. Idaomar, Food Chem. Toxicol., 46, 446 (2008); doi:10.1016/j.fct.2007.09.106.