Yvon Y, Raoelison EG, Razafindrazaka R, Randriantsoa A, Romdhane M, Chabir N, Mkaddem MG, Bouajila J
Journal of Food Science, 2012
Six essential oils (EOs), Juniperus phoenicea (leaves and berries), Thymus capitatus, Lauris nobilis, Melaleuca armillaris, and Eucalyptus gracilis, were screened for their antioxidant and antihypertensive activity as well as their chemical compositions. We identified and quantified 24 compounds (representing 99.8% of total oil) for J. phoenicea leaves, 14 compounds (representing 98.8% of total oil) forJ. phoenicea berries, 11 compounds (representing 99.6% of total oil) for T. capitatus, 32 compounds (representing 98.9% of total oil) for L. nobilis, 32 compounds (representing 98.7% of total oil) for M. armillaris, and 26 compounds (representing 99.3% of total oil) for E. gracilis. In the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, the antioxidant activity was in the range of 0.59 to 2183.6 mg/L, whereas T. capitatus(1.24 ± 0.05 mg/L) gave the best activity in the 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonate assay. Antihypertensive activity was evaluated by testing the vasorelaxing capacity of EOs on rat aorta precontracted by phenylephrine (10−6 M). T. capitatus and L. nobilis were most active for an antihypertensive activity (29 ± 3 and 59 ± 2 mg/L, respectively). Correlations between chemical composition or antioxidant activity and/or antihypertensive activity were studied. Significant correlation has been found for antihypertensive activity and p-cymene (R2= 0.86), β-elemene (R2= 0.90), and β-myrcene (R2= 0.76). A good correlation has been found between antihypertensive activity and antioxidant activity by DPPH assay (R2= 0.98). Antioxidant activity can contribute to the prevention of the increase of the blood pressure. According to the literature, no study has been reported until now of correlation between antihypertensive activity and antioxidant activity. Natural EOs can find its interest and application in a medicinal area.
Yvon Y, Raoelison EG, Razafindrazaka R, Et Al. Relation between chemical composition or antioxidant activity and antihypertensive activity for six essential oils. J Food Sci. 2012;77(8):H184-191.