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Chemical composition, antioxidant, and enzyme inhibitory activities of the essential oils of three Phlomis species as well as their fatty acid compositions

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Abstract

This study aimed to investigate the chemical composition, antioxidant, and enzyme inhibitory activities of the essential oils of Phlomis armeniaca WILLD., P. nissolii L., and P. pungens WILLD. var. pungens as well as their fatty acid contents. Germacrene D was found as the major compound in the oils (24.7, 15.1, and 7.2%, respectively). Additionally, n-hexadecanoic acid, hexahydrofarnesyl acetone, β-caryophyllene, and linalool were the other main compounds in the oils. Among the fatty acids, C18:3 ω3 and C18:2 ω6 were determined in high quantities in P. armeniaca (23.14 and 18.01%, respectively) and P. pungens var. pungens (24.64 and 17.51%, respectively). The essential oils of P. armeniaca and P. pungens var. pungens showed remarkable antioxidant and metal chelating activities as well as great reducing power potentials. These oils also showed a moderate scavenging effect on ABTS radicals. The oils also exhibited various degrees of inhibitory activities on AChE, BChE, α-amylase, α-glucosidase, and tyrosinase.

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Authors and Affiliations

  1. Atabey Vocational School, Department of Medicinal and Aromatic Plants, SüleymanDemirel University, Isparta, Turkey

    Mehmet Cemil Uren & Mehmet Sefa Kocak

  2. Faculty of Science and Literature, Department of Chemistry, Süleyman Demirel University, Isparta, Turkey

    Mustafa Cengiz

  3. Faculty of Science and Literature, Department of Molecular Biology and Genetics, Kilis 7 Aralık University, Kilis, Turkey

    Bektas Tepe

  4. Faculty of Pharmacy, Department of Analytical Chemistry, SüleymanDemirel University, Isparta, Turkey

    Cengiz Sarikurkcu

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  1. Cengiz Sarikurkcu
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  2. Mehmet Cemil Uren
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  3. Mehmet Sefa Kocak
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  4. Mustafa Cengiz
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Correspondence to Cengiz Sarikurkcu.

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Sarikurkcu, C., Uren, M.C., Kocak, M.S. et al. Chemical composition, antioxidant, and enzyme inhibitory activities of the essential oils of three Phlomis species as well as their fatty acid compositions. Food Sci Biotechnol 25, 687–693 (2016). https://doi.org/10.1007/s10068-016-0120-9

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  • DOI: https://doi.org/10.1007/s10068-016-0120-9

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