Chemical Composition and Biological Activity of the Essential Oil from Leaves of Moringa oleifera Lam. Cultivated in Mozambique

被引：103
|
作者：
Marrufo, Tatiana [1 ]
Nazzaro, Filomena [2 ]
Mancini, Emilia [3 ]
Fratianni, Florinda [2 ]
Coppola, Raffaele [2 ]
De Martino, Laura [3 ]
Agostinho, Adelaide Bela [1 ]
De Feo, Vincenzo [3 ]
机构：
[1] Ctr Res & Dev Ethnobot CIDE, Vila Namaacha, Maputo Province, Mozambique
[2] CNR ISA, Inst Food Sci, I-83100 Avellino, Italy
[3] Univ Salerno, Dept Pharm, I-84084 Salerno, Italy
来源：
MOLECULES | 2013年 / 18卷 / 09期
关键词：
Moringa oleifera; essential oil; antimicrobial activity; antioxidant activity; ANTIMICROBIAL ACTIVITIES; ANTIOXIDANT; ANTIBACTERIAL; QUERCETIN; EXTRACTS; CONSTITUENTS; RESVERATROL; MECHANISMS; COMPONENTS; TOXICITY;
D O I：
10.3390/molecules180910989
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The antioxidant capacity and antimicrobial activity of the essential oil of Moringa oleifera (Moringaceae) grown in Mozambique was investigated. The chemical composition was studied by means of GC and GC-MS analysis. Hexacosane (13.9%), pentacosane (13.3%) and heptacosane (11.4%) were the main components. Ultra High Performance Chromatography-DAD analysis detected the flavonoids quercetin (126 mu g/g) and luteolin (6.2 mu g/g). The essential oil exhibited a relatively low free radical scavenging capacity. The antimicrobial activity of the essential oil was assayed against two Gram-positive strains (Bacillus cereus, Staphylococcus aureus), two Gram-negative strains (Escherichia coli, Pseudomonas aeruginosa), and five fungal strains of agro-food interest (Penicillium aurantiogriseum, Penicillium expansum, Penicillium citrinum, Penicillium digitatum, and Aspergillus niger spp.). B. cereus and P. aeruginosa, as well as the fungal strains were sensitive to the essential oil.
引用
收藏
页码：10989 / 11000
页数：12
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