Isolation of some active compounds from Origanum vulgare L. ssp vulgare and determination of their genotoxic potentials

GÜLLÜCE, Medine; Karadayı, Mehmet; Güvenalp, Zühal; Özbek, Hilal; ARASOGLU, Tulin; Barış, Özlem

doi:10.1016/j.foodchem.2011.07.024

Makale Tam Makale Uluslararası 2012

Isolation of some active compounds from Origanum vulgare L. ssp vulgare and determination of their genotoxic potentials

Medine GÜLLÜCE, Mehmet Karadayı, Zühal Güvenalp, Hilal Özbek, Tulin ARASOGLU, Özlem Barış

FOOD CHEMISTRY Cilt 130 · Sayı 2 · ss. 248–253 · 15.01.2012

DOI ile aç

Özet

Origanum vulgare L (oregano) is a flavoring herb widely used around the world. In the present study, crude extract of O. vulgare L (oregano) and its petroleum ether, chloroform, ethyl acetate, n-butanol, water fractions were prepared in order to isolate and investigate antimutagenic compounds from the active extract through the bacterial genotoxicity assay guided fractionation procedures. The methanol extract and its n-butanol fraction showed significant antimutagenic activity. In the end of sub-fraction-ation process of the n-butanol extract, luteolin 7-O-glucuronide and luteolin 7-O-xyloside were isolated. These compounds showed significant antimutagenic activity against 9-Aminoacridine and N-Methyl-N'nitro-N-nitrosoguanidine mutagenicity. The inhibition rates ranged from 22.1% (luteolin 7-O-xyloside: Salmonella typhimurium TA1537 - 0.4 mM/plate) to 67.8% (luteolin 7-O-glucuronide: S. typhimurium TA1537 - 0.8 MM/plate). In conclusion, the results revealed that luteolin 7-O-glucuronide and luteolin 7-O-xyloside are two of the antimutagenic compounds of O. vulgare L ssp. vulgare. (C) 2011 Elsevier Ltd. All rights reserved.

Anahtar kelimeler

ASSAY Flavonoids Origanum vulgare L. ssp vulgare Luteolin Antimutagenicity Ames test Escherichia coli WP2 test EASTERN ANATOLIA REGION ESCHERICHIA-COLI MUTAGENICITY EXTRACT PLANTS

Sürdürülebilir Kalkınma Amaçları

SKA 12: Sorumlu Üretim ve Tüketim

Atıf için künye

GÜLLÜCE, M., Karadayı, M., Güvenalp, Z., Özbek, H., ARASOGLU, T., & Barış, Ö. (2012). Isolation of some active compounds from Origanum vulgare L. ssp vulgare and determination of their genotoxic potentials. FOOD CHEMISTRY, 130(2), 248–253. https://doi.org/10.1016/j.foodchem.2011.07.024

BibTeX

@article{gulluce2012-18952,
  author = {GÜLLÜCE, Medine and Karadayı, Mehmet and Güvenalp, Zühal and Özbek, Hilal and ARASOGLU, Tulin and Barış, Özlem},
  title = {Isolation of some active compounds from Origanum vulgare L. ssp vulgare and determination of their genotoxic potentials},
  journal = {FOOD CHEMISTRY},
  year = {2012},
  volume = {130},
  number = {2},
  pages = {248--253},
  issn = {0308-8146},
  doi = {10.1016/j.foodchem.2011.07.024},
  url = {https://akademik.atauni.edu.tr/yayinlar/18952-isolation-of-some-active-compounds-from-origanum-vulgare-l-ssp-vulgare-and}
}