The essential oil of different parts of Senecio graciliflorus DC was obtained by hydrodistillation and analysed by GC-FID and GC-MS for the first time. A total of 17, 20, 19 and 17 constituents were identified comprising 99.90, 95.50, 98.93 and 95.96% of the essential oil of flower, leaf, stem and root parts of Senecio graciliflorus respectively. Monoterpene hydrocarbons predominated in the essential oil with 85.28% in flower, 57.53% in leaf, 67.74% in stem and 64.98% in root oil. α-pinene, cis-ocimene, 1,2,3-trimethylcyclohexane and β-pinene were the major constituents of the essential oil. The flower essential oil exhibited a strong antioxidant potential displaying IC50 values of 21.6±0.6 and 26.0±1.0μg/ml in DPPH and hydroxyl radical assays respectively. On the other hand the essential oil of flower and root displayed highest cytotoxicity against lung (A-549) cancer cell lines (IC50=19.1±0.9 and 21.3±1.1μg/ml respectively. This study which represents the first report of the essential oil composition and bioevaluation of Senecio graciliflorus, can serve as a new source of cytotoxic and antioxidant activity.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.phymed.2014.01.012DOI Listing

Publication Analysis

Top Keywords

essential oil
32
senecio graciliflorus
16
oil flower
12
essential
8
oil composition
8
oil
8
parts senecio
8
senecio
4
composition senecio
4
graciliflorus
4

Similar Publications

Efficient Extraction, Chemical Characterization, and Bioactivity of Essential Oil From Pine Needles.

Phytochem Anal

March 2025

Jiangsu Co-Innovation Centre of Efficient Processing and Utilization of Forest Resources, Jiangsu Key Lab for the Chemistry and Utilization of Agro-Forest Biomass, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China.

Introduction: Pine needles are a rich source of bioactive compounds, and there are few reports on the extraction and identification of active substances in various types of pine needles.

Objectives: The objective of this study is to enhance the efficiency and yield of pine needle essential oil extraction by employing an innovative ultrasonic-assisted salt-out hydrodistillation technology. It also aims to establish a correlation between gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) to distinguish essential oils from Cedrus deodara, Pinus thunbergii, Pinus massoniana, and Pinus koraiensis.

View Article and Find Full Text PDF

: This research aimed to investigate phospholipid fatty acid (PLFA) distribution in the brain, kidneys, and white adipose tissue (WAT) and lipid profiles in response to high-fat diets. : Adult female C57BL/6 mice were fed high-fat diets containing 25% linseed, palm, or sunflower oil for 100 days. The fatty acid composition of dietary oils and tissue PL were analyzed using gas-liquid chromatography.

View Article and Find Full Text PDF

The food industry is increasingly turning to healthy and eco-friendly alternatives for meat preservation, with recent attention focused on chitosan (CH) and essential oils (EOs). Here, we propose two liquid formulations of CH enriched with or EOs to preserve beef patties stored for 4 days at 4 °C from colour changes, secondary lipid oxidation, and alteration in volatile organic compound emissions while also preventing oviposition by on beef loaves hung for the same time at around 13 °C in a netted polytunnel. Overall, the EO-enriched CH solution increased the meat colour lightness compared to the control (+7.

View Article and Find Full Text PDF

The olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in the diets of Bísaro pigs, focusing on the chemical compositions and fatty acid profiles of three fresh ham muscles- (BF), (SM), and (ST).

View Article and Find Full Text PDF

Sustainable Fortification of Corn Tortillas with Broccoli By-Products.

Foods

February 2025

Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.

Fortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to enhance a food's nutritional profile and contribute to public health. A promising approach to fortification involves the use of plant by-products which are rich in bioactive compounds. This study evaluates the effects of incorporating broccoli by-product powder into corn-flour tortillas.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!