Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil
The antioxidant activities of a limonene biotransformation extract and of some standard monoterpenes present in the extract were assessed using four antioxidant assays: total antioxidant capacity, based on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay, lipid peroxidation by the t...
Gespeichert in:
| Veröffentlicht in: | Food chemistry 2009-09, Vol.116 (1), p.8-12 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 12 |
|---|---|
| container_issue | 1 |
| container_start_page | 8 |
| container_title | Food chemistry |
| container_volume | 116 |
| creator | Junior, Mário R. Maróstica Silva, Thomaz A.A. Rocha e Franchi, Gilberto C. Nowill, Alexandre Pastore, Gláucia M. Hyslop, Stephen |
| description | The antioxidant activities of a limonene biotransformation extract and of some standard monoterpenes present in the extract were assessed using four antioxidant assays: total antioxidant capacity, based on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay, lipid peroxidation by the thiobarbituric acid (TBA) assay, superoxide anion release by cultured leukemic cells and glutathione S-transferase (GSTs) activity. The limonene biotransformation extract had free radical-scavenging activity (EC
50
=
2.09%, v/v) and inhibited lipid peroxidation (IC
50
=
0.13%, v/v). The extract, perillyl alcohol and α-terpineol inhibited lipid peroxidation by ∼80% at a concentration of 0.02% (v/v). Perillyl alcohol and α-terpineol also reduced the release of superoxide anions by cultured leukemic cells, by 3- and 10-fold, respectively, at concentrations of |
| doi_str_mv | 10.1016/j.foodchem.2009.01.084 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_20640801</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814609001435</els_id><sourcerecordid>20640801</sourcerecordid><originalsourceid>FETCH-LOGICAL-c511t-a30bae1e7ea825b38ce8d9b69719a5959ac693e7f1039cabc0295ba34476a7933</originalsourceid><addsrcrecordid>eNqFkE2PFCEQhonRxHH1LygXvXVbQHcDNzcbv5JNPOieSTVdPTLphhF6jPvvZTK7Xj2RIs_7FjyMvRbQChDD-0M7pzT5n7S2EsC2IFow3RO2E0arRoOWT9kOFJjGiG54zl6UcgAACcLs2P46biH9CRPGjR_TRnXEhaeZY04rcp_WYzrFqfA0bhgiTXy850tYU6RIfAxpyxjLnPKKtSiek6ne7IlTKY9tYXnJns24FHr1cF6xu08ff9x8aW6_ff56c33b-F6IrUEFI5IgTWhkPyrjyUx2HKwWFnvbW_SDVaRnAcp6HD1I24-ouk4PqK1SV-zdpfeY068Tlc2toXhaFoyUTsVJGDowICo4XECfUymZZnfMYcV87wS4s1d3cI9e3dmrA-Gq1xp8-7ABi8dlrp_1ofxLS9H1RlhbuTcXbsbkcJ8rc_e9Sle1W0qhz8SHC0FVyO9A2RUfKHqaQia_uSmF_z3mL98VnRg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>20640801</pqid></control><display><type>article</type><title>Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil</title><source>Elsevier ScienceDirect Journals Complete</source><creator>Junior, Mário R. Maróstica ; Silva, Thomaz A.A. Rocha e ; Franchi, Gilberto C. ; Nowill, Alexandre ; Pastore, Gláucia M. ; Hyslop, Stephen</creator><creatorcontrib>Junior, Mário R. Maróstica ; Silva, Thomaz A.A. Rocha e ; Franchi, Gilberto C. ; Nowill, Alexandre ; Pastore, Gláucia M. ; Hyslop, Stephen</creatorcontrib><description>The antioxidant activities of a limonene biotransformation extract and of some standard monoterpenes present in the extract were assessed using four antioxidant assays: total antioxidant capacity, based on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay, lipid peroxidation by the thiobarbituric acid (TBA) assay, superoxide anion release by cultured leukemic cells and glutathione S-transferase (GSTs) activity. The limonene biotransformation extract had free radical-scavenging activity (EC
50
=
2.09%, v/v) and inhibited lipid peroxidation (IC
50
=
0.13%, v/v). The extract, perillyl alcohol and α-terpineol inhibited lipid peroxidation by ∼80% at a concentration of 0.02% (v/v). Perillyl alcohol and α-terpineol also reduced the release of superoxide anions by cultured leukemic cells, by 3- and 10-fold, respectively, at concentrations of <0.02% (v/v). The biotransformation extract inhibited the conversion of nitrophenyl acetate to
p-nitrophenol in the glutathione assay by ∼50%. These results indicate that, in addition to monoterpenes, other non-volatile compounds may contribute to the antioxidant activity of the biotransformation extract.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2009.01.084</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>2,2-diphenyl-1-picrylhydrazyl ; Antioxidant activity ; Aroma and flavouring agent industries ; Bioconversions. Hemisynthesis ; Biological and medical sciences ; Biotechnology ; biotransformation ; cell lines ; essential oils ; Food industries ; free radical scavengers ; Fundamental and applied biological sciences. Psychology ; Glutathione S-transferase ; glutathione transferase ; leukemia ; limonene ; lipid peroxidation ; Methods. Procedures. Technologies ; Monoterepenes ; monoterpenoids ; odor compounds ; orange essential oil ; orange peels ; Superoxide release ; Thiobarbituric acid</subject><ispartof>Food chemistry, 2009-09, Vol.116 (1), p.8-12</ispartof><rights>2009 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c511t-a30bae1e7ea825b38ce8d9b69719a5959ac693e7f1039cabc0295ba34476a7933</citedby><cites>FETCH-LOGICAL-c511t-a30bae1e7ea825b38ce8d9b69719a5959ac693e7f1039cabc0295ba34476a7933</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814609001435$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21458199$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Junior, Mário R. Maróstica</creatorcontrib><creatorcontrib>Silva, Thomaz A.A. Rocha e</creatorcontrib><creatorcontrib>Franchi, Gilberto C.</creatorcontrib><creatorcontrib>Nowill, Alexandre</creatorcontrib><creatorcontrib>Pastore, Gláucia M.</creatorcontrib><creatorcontrib>Hyslop, Stephen</creatorcontrib><title>Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil</title><title>Food chemistry</title><description>The antioxidant activities of a limonene biotransformation extract and of some standard monoterpenes present in the extract were assessed using four antioxidant assays: total antioxidant capacity, based on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay, lipid peroxidation by the thiobarbituric acid (TBA) assay, superoxide anion release by cultured leukemic cells and glutathione S-transferase (GSTs) activity. The limonene biotransformation extract had free radical-scavenging activity (EC
50
=
2.09%, v/v) and inhibited lipid peroxidation (IC
50
=
0.13%, v/v). The extract, perillyl alcohol and α-terpineol inhibited lipid peroxidation by ∼80% at a concentration of 0.02% (v/v). Perillyl alcohol and α-terpineol also reduced the release of superoxide anions by cultured leukemic cells, by 3- and 10-fold, respectively, at concentrations of <0.02% (v/v). The biotransformation extract inhibited the conversion of nitrophenyl acetate to
p-nitrophenol in the glutathione assay by ∼50%. These results indicate that, in addition to monoterpenes, other non-volatile compounds may contribute to the antioxidant activity of the biotransformation extract.</description><subject>2,2-diphenyl-1-picrylhydrazyl</subject><subject>Antioxidant activity</subject><subject>Aroma and flavouring agent industries</subject><subject>Bioconversions. Hemisynthesis</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>biotransformation</subject><subject>cell lines</subject><subject>essential oils</subject><subject>Food industries</subject><subject>free radical scavengers</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glutathione S-transferase</subject><subject>glutathione transferase</subject><subject>leukemia</subject><subject>limonene</subject><subject>lipid peroxidation</subject><subject>Methods. Procedures. Technologies</subject><subject>Monoterepenes</subject><subject>monoterpenoids</subject><subject>odor compounds</subject><subject>orange essential oil</subject><subject>orange peels</subject><subject>Superoxide release</subject><subject>Thiobarbituric acid</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkE2PFCEQhonRxHH1LygXvXVbQHcDNzcbv5JNPOieSTVdPTLphhF6jPvvZTK7Xj2RIs_7FjyMvRbQChDD-0M7pzT5n7S2EsC2IFow3RO2E0arRoOWT9kOFJjGiG54zl6UcgAACcLs2P46biH9CRPGjR_TRnXEhaeZY04rcp_WYzrFqfA0bhgiTXy850tYU6RIfAxpyxjLnPKKtSiek6ne7IlTKY9tYXnJns24FHr1cF6xu08ff9x8aW6_ff56c33b-F6IrUEFI5IgTWhkPyrjyUx2HKwWFnvbW_SDVaRnAcp6HD1I24-ouk4PqK1SV-zdpfeY068Tlc2toXhaFoyUTsVJGDowICo4XECfUymZZnfMYcV87wS4s1d3cI9e3dmrA-Gq1xp8-7ABi8dlrp_1ofxLS9H1RlhbuTcXbsbkcJ8rc_e9Sle1W0qhz8SHC0FVyO9A2RUfKHqaQia_uSmF_z3mL98VnRg</recordid><startdate>20090901</startdate><enddate>20090901</enddate><creator>Junior, Mário R. Maróstica</creator><creator>Silva, Thomaz A.A. Rocha e</creator><creator>Franchi, Gilberto C.</creator><creator>Nowill, Alexandre</creator><creator>Pastore, Gláucia M.</creator><creator>Hyslop, Stephen</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20090901</creationdate><title>Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil</title><author>Junior, Mário R. Maróstica ; Silva, Thomaz A.A. Rocha e ; Franchi, Gilberto C. ; Nowill, Alexandre ; Pastore, Gláucia M. ; Hyslop, Stephen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c511t-a30bae1e7ea825b38ce8d9b69719a5959ac693e7f1039cabc0295ba34476a7933</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>2,2-diphenyl-1-picrylhydrazyl</topic><topic>Antioxidant activity</topic><topic>Aroma and flavouring agent industries</topic><topic>Bioconversions. Hemisynthesis</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>biotransformation</topic><topic>cell lines</topic><topic>essential oils</topic><topic>Food industries</topic><topic>free radical scavengers</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glutathione S-transferase</topic><topic>glutathione transferase</topic><topic>leukemia</topic><topic>limonene</topic><topic>lipid peroxidation</topic><topic>Methods. Procedures. Technologies</topic><topic>Monoterepenes</topic><topic>monoterpenoids</topic><topic>odor compounds</topic><topic>orange essential oil</topic><topic>orange peels</topic><topic>Superoxide release</topic><topic>Thiobarbituric acid</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Junior, Mário R. Maróstica</creatorcontrib><creatorcontrib>Silva, Thomaz A.A. Rocha e</creatorcontrib><creatorcontrib>Franchi, Gilberto C.</creatorcontrib><creatorcontrib>Nowill, Alexandre</creatorcontrib><creatorcontrib>Pastore, Gláucia M.</creatorcontrib><creatorcontrib>Hyslop, Stephen</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Junior, Mário R. Maróstica</au><au>Silva, Thomaz A.A. Rocha e</au><au>Franchi, Gilberto C.</au><au>Nowill, Alexandre</au><au>Pastore, Gláucia M.</au><au>Hyslop, Stephen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil</atitle><jtitle>Food chemistry</jtitle><date>2009-09-01</date><risdate>2009</risdate><volume>116</volume><issue>1</issue><spage>8</spage><epage>12</epage><pages>8-12</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>The antioxidant activities of a limonene biotransformation extract and of some standard monoterpenes present in the extract were assessed using four antioxidant assays: total antioxidant capacity, based on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay, lipid peroxidation by the thiobarbituric acid (TBA) assay, superoxide anion release by cultured leukemic cells and glutathione S-transferase (GSTs) activity. The limonene biotransformation extract had free radical-scavenging activity (EC
50
=
2.09%, v/v) and inhibited lipid peroxidation (IC
50
=
0.13%, v/v). The extract, perillyl alcohol and α-terpineol inhibited lipid peroxidation by ∼80% at a concentration of 0.02% (v/v). Perillyl alcohol and α-terpineol also reduced the release of superoxide anions by cultured leukemic cells, by 3- and 10-fold, respectively, at concentrations of <0.02% (v/v). The biotransformation extract inhibited the conversion of nitrophenyl acetate to
p-nitrophenol in the glutathione assay by ∼50%. These results indicate that, in addition to monoterpenes, other non-volatile compounds may contribute to the antioxidant activity of the biotransformation extract.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2009.01.084</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2009-09, Vol.116 (1), p.8-12 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_20640801 |
| source | Elsevier ScienceDirect Journals Complete |
| subjects | 2,2-diphenyl-1-picrylhydrazyl Antioxidant activity Aroma and flavouring agent industries Bioconversions. Hemisynthesis Biological and medical sciences Biotechnology biotransformation cell lines essential oils Food industries free radical scavengers Fundamental and applied biological sciences. Psychology Glutathione S-transferase glutathione transferase leukemia limonene lipid peroxidation Methods. Procedures. Technologies Monoterepenes monoterpenoids odor compounds orange essential oil orange peels Superoxide release Thiobarbituric acid |
| title | Antioxidant potential of aroma compounds obtained by limonene biotransformation of orange essential oil |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-20T20%3A11%3A50IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Antioxidant%20potential%20of%20aroma%20compounds%20obtained%20by%20limonene%20biotransformation%20of%20orange%20essential%20oil&rft.jtitle=Food%20chemistry&rft.au=Junior,%20M%C3%A1rio%20R.%20Mar%C3%B3stica&rft.date=2009-09-01&rft.volume=116&rft.issue=1&rft.spage=8&rft.epage=12&rft.pages=8-12&rft.issn=0308-8146&rft.eissn=1873-7072&rft.coden=FOCHDJ&rft_id=info:doi/10.1016/j.foodchem.2009.01.084&rft_dat=%3Cproquest_cross%3E20640801%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=20640801&rft_id=info:pmid/&rft_els_id=S0308814609001435&rfr_iscdi=true |