Evaluation of the antioxidant and anti-inflammatory activity of the Anacyclus valentinus L. essential oil and its oxygenated fraction.

AIM AND OBJECTIVE: Synthetic antioxidants and anti-inflammatories are widely used by the food and pharmaceutical industries. Like any synthetic product, these are toxic and represent a significant health risk. The objective of this study was to determine the chemical composition of Anacyclus valentinus essential oil and its oxygenated fraction, as well as their in-vitro antioxidant and anti-inflammatory properties. MATERIALS AND METHODS: The essential oil was hydrodistilled using a Clevenger-type device and the oxygenated fraction was obtained by column chromatography using diethyl ether. The essential oil and its oxygenated fraction were analysed by GC and GC/MS. The antioxidant activities were performed using three different methods Radical scavenging activity (DPPH), ß-carotene bleaching test, and the Ferric-Reducing Antioxidant Power (FRAP), using BHT as a positive control. The activity of anti-inflammatory of essential oil and its oxygenated fraction was assessed by the protein denaturation method using the diclofenac sodium as a positive control. RESULTS: The essential oil of Anacyclus valentinus was represented mainly by oxygenated sesquiterpene compounds (37.7%), hydrocarbon sesquiterpenes (14.7%), oxygenated monoterpenes (18.4%) and non-terpenic compounds (15.6%). The oxygenated fraction was composed mainly of oxygenated sesquiterpenes (40.6%), oxygenated monoterpenes (38.5%), and non-terpene compounds (19.4%). Essential oil and hydrosol extract showed antioxidant activity. The most potent activity was observed by the oxygenated fraction in the DPPH (IC50 = 8.2 mL/L) and ß-carotene bleaching (IC50 = 5.6 mL/L) tests. While the essential oil of A. valentinus showed very good anti-inflammatory activity with an IC50 of 0.3 g/L higher than that of diclofenac (IC50= 0.53 g/L). CONCLUSION: The results showed that the essential oil and the oxygenated fraction of A. valentinus are rich in sesquiterpene compounds and possess interesting antioxidant and anti-inflammatory properties. However, other studies are necessary to be able to offer these extracts to the pharmaceutical and food industries.

Chemical Variability and Antioxidant Activities of the Essential Oils of the Aerial Parts of Ammoides verticillata and the Roots of Carthamus caeruleus and their Synergistic Effect in Combination.

AIM AND OBJECTIVE: Oxidative stress is implicated in the development and progression of many diseases. Some of the appropriate actions that could taken to resolve the problem of these diseases are search for new antioxidant substances isolated from plants. The aims of this study were to research the intraspecies variations of A. verticillata and C. caeruleus essential oils from 8 locations using statistical analysis, the in vitro antioxidant properties of collective essential oils and in combinations. MATERIALS AND METHODS: The essential oils were analyzed by GC and GC-MS. The intraspecies variations of the essential oil compositions were discussed using principal component analysis (PCA) and cluster analysis (CA). The antioxidant properties were evaluated DPPH-radical scavenging activity and ß-carotene bleaching test. RESULTS: The main components of Ammoides verticillata collective essential oil (Coll EO) were thymol (30.5%), carvacrol (23.2%), p-cymene (13.1%), limonene (12.5%) and terpinene-4-ol (12.3%). While roots of Carthamus caeruleus essential oil were dominated by carline oxide (86.2%). The chemical variability allowed the discrimination of two main Groups for both Coll EOs. A direct correlation between the altitudes, climate and the chemical compositions was evidenced. Ammoides verticulata and Carthamus caeruleus Coll Eos showed good antioxidant activity. In binary mixture, the interaction between both Coll Eos and between oils rich of thymol and/or carvacrol with carlina oxide produced the best synergistic effects compared to individual essential oils and the synthetic antioxidant (BHT). CONCLUSION: Ammoides verticillata and Carthamus caeruleus essential oil blends can be used as a natural food preservative and alternative to chemical antioxidants.

Hemisyntheses and In-silico Study of New Analogues of Carlina Oxide from Carthamus Caeruleus Roots.

AIM AND OBJECTIVE: Nowadays, developing effective antibiotics for bacterial control has become difficult due to increased resistance to the available medicines in the market. Essential oils possess interesting biological properties as some of their components have very powerful antiviral and antibacterial properties. Carthamus caeruleus is a plant that has antibacterial and antioxidant activity due to the presence of an acetylenic compound, Carlina oxide. The aim of this work was to provide, for the first time, the chemical modifications to the structure of Carlina oxide and the insilico study of these analogues. MATERIALS AND METHODS: The essential oil of Carthamus caeruleus was extracted by steam distillation in a Clevenger-type apparatus. Carlina oxide component was separated by column chromatography. Five new analogues were synthetized and identified by spectroscopic analyses (RMN, IR and SM). Molecular docking simulation study was performed using Molecular Operating Environment software (MOE) on three enzymes of bacterial origin (Streptococcus pyogenesis and Enterococcus faecalis). RESULTS: Five new compounds derived from Carlina oxide were synthesized (IM8-IM12), and their structures were characterized by infrared (IR), 1H and 13C nuclear magnetic resonance (NMR). The new synthesized compounds were evaluated as mSpeB, DHFR from Enterococcus faecalis and DNA gyrase inhibitors by a docking analysis using MOE. These results show interesting ligand interactions with the three enzymes, and the best result was attributed to the complexes formed with IM9, which had the lowest score. CONCLUSION: In fact, these new compounds could lead to powerful approaches for the research and development of new antibiotics.