Fatty acids and phenolic compounds composition of anise seed

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F22%3A10175344" target="_blank" >RIV/00027006:_____/22:10175344 - isvavai.cz</a>

Výsledek na webu

<a href="https://ifst.onlinelibrary.wiley.com/toc/17454549/2022/46/10" target="_blank" >https://ifst.onlinelibrary.wiley.com/toc/17454549/2022/46/10</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfpp.15872" target="_blank" >10.1111/jfpp.15872</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Fatty acids and phenolic compounds composition of anise seed

Popis výsledku v původním jazyce

Quantification of fatty acids, phenolic acids, and flavonoids, antioxidant and enzyme inhibition activity of anise (Pimpinella anisum L.) seeds was the subject of this study. In fixed oil were found two saturated and four unsaturated fatty acids and linoleic acid were majors. Successive extraction of seed with 80% methanol was used to prepare four different fractions of phenolic compounds that is, free phenolics (PA-M1), esters (PA-M2), phenolic glycosides (PA-M3), and bounded phenolics (PA-M4). Six phenolic acids (5-hydroxyferulic, 3-hydroxybenzoic, ferulic, sinapinic, salicylic, and trans-cinnamic acid) were found in four different fractions. Apigenin was the only identified flavonoid. The antioxidant capacity of anise seed extracts was evaluated by four methods. Total phenolic content showed a correlation with antioxidant activity. Determination of butyrylcholinesterase inhibition was performed by modified Ellman&apos;s assay, while monitoring of hydrogen peroxide consumption was used for catalase inhibition assessment. Seed extracts showed potent inhibition of both enzymes. Novelty impact statement This study was evaluated chemical profile and biological activities of imported Pimpinella anisum L. seed, where linoleic acid was found as a major fatty acids, and ferulic acid and sinapinic acid as major phenolic compounds. Also, were demonstrated butyrylcholinesterase and catalase inhibition activities, as well as antioxidant activities. Furthermore, this is the first study describing the catalase inhibitory activity of anise seed extracts.

Název v anglickém jazyce

Fatty acids and phenolic compounds composition of anise seed

Popis výsledku anglicky

Quantification of fatty acids, phenolic acids, and flavonoids, antioxidant and enzyme inhibition activity of anise (Pimpinella anisum L.) seeds was the subject of this study. In fixed oil were found two saturated and four unsaturated fatty acids and linoleic acid were majors. Successive extraction of seed with 80% methanol was used to prepare four different fractions of phenolic compounds that is, free phenolics (PA-M1), esters (PA-M2), phenolic glycosides (PA-M3), and bounded phenolics (PA-M4). Six phenolic acids (5-hydroxyferulic, 3-hydroxybenzoic, ferulic, sinapinic, salicylic, and trans-cinnamic acid) were found in four different fractions. Apigenin was the only identified flavonoid. The antioxidant capacity of anise seed extracts was evaluated by four methods. Total phenolic content showed a correlation with antioxidant activity. Determination of butyrylcholinesterase inhibition was performed by modified Ellman&apos;s assay, while monitoring of hydrogen peroxide consumption was used for catalase inhibition assessment. Seed extracts showed potent inhibition of both enzymes. Novelty impact statement This study was evaluated chemical profile and biological activities of imported Pimpinella anisum L. seed, where linoleic acid was found as a major fatty acids, and ferulic acid and sinapinic acid as major phenolic compounds. Also, were demonstrated butyrylcholinesterase and catalase inhibition activities, as well as antioxidant activities. Furthermore, this is the first study describing the catalase inhibitory activity of anise seed extracts.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Processing and Preservation

ISSN

0145-8892

e-ISSN

—

Svazek periodika

46

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

e15872

Kód UT WoS článku

000685465000001

EID výsledku v databázi Scopus

2-s2.0-85112518821