Isolation of some active compounds from Origanum vulgare L. ssp vulgare and determination of their genotoxic potentials


GÜLLÜCE M., KARADAYI M., GÜVENALP Z., ÖZBEK H., Arasoglu T., BARIŞ Ö.

FOOD CHEMISTRY, cilt.130, ss.248-253, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 130 Konu: 2
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.foodchem.2011.07.024
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayıları: ss.248-253

Özet

Origanum vulgare L (oregano) is a flavoring herb widely used around the world. In the present study, crude extract of O. vulgare L (oregano) and its petroleum ether, chloroform, ethyl acetate, n-butanol, water fractions were prepared in order to isolate and investigate antimutagenic compounds from the active extract through the bacterial genotoxicity assay guided fractionation procedures. The methanol extract and its n-butanol fraction showed significant antimutagenic activity. In the end of sub-fraction-ation process of the n-butanol extract, luteolin 7-O-glucuronide and luteolin 7-O-xyloside were isolated. These compounds showed significant antimutagenic activity against 9-Aminoacridine and N-Methyl-N'nitro-N-nitrosoguanidine mutagenicity. The inhibition rates ranged from 22.1% (luteolin 7-O-xyloside: Salmonella typhimurium TA1537 - 0.4 mM/plate) to 67.8% (luteolin 7-O-glucuronide: S. typhimurium TA1537 - 0.8 MM/plate). In conclusion, the results revealed that luteolin 7-O-glucuronide and luteolin 7-O-xyloside are two of the antimutagenic compounds of O. vulgare L ssp. vulgare. (C) 2011 Elsevier Ltd. All rights reserved.