CHEMICAL CONSTITUENTS ISOLATED FROM ORİGANUM SOLYMICUM WITH ANTIOXIDANT ACTIVITITES

Yıl 2017, Sayı: 1, 139 - 145, 09.11.2017

Ramazan Erenler Tugba Adak Tunay Karan Mahfuz Elmastas İlyas Yildiz Huseyin Aksit Gulacti Topcu Murat Aydin Sanda

Öz

Origanum genus includes 43 species and 18 hybrids. Sixteen
species are endemic for Turkey. Due to the spicy fragrance, Origanum has been widely used in
food products as flavoring agents. These species are well known for their essential oils
which have been applied in food and cosmetic industries. Origanum Solymicum P.H. Davis was collected from Kemer,
Antalya. The aerial part of plant materials were dried and powdered then
boiled in water. After filtration, water phase was partitioned with ethyl acetate and n-butanol sequentially. After
removal of the solvent by rotary evaporator, the chromatographic methods were
applied for ethyl acetate extract to isolate the bioactive compounds.
3,4-dihdroxy benzoic acid (protocatechuic acid) (1), 3,4-dihydroxy benzaldehyde (protocatechuic
aldehyde) (2), 2-O-ß-D-
glycopyronozyl-4,6-dihydroxyacetophenone
(myrciaphenone) (3), caffeic
acid (4), rosmarinic acid (5), lithospermic acid B (6) were isolated by
chromatographic techniques (column
chromatography, preparative HPLC) and spectroscopic methods (1D, 2D NMR,
LC-TOF/MS) were used for elucidation of isolated compounds. All isolated
natural products revealed the outstanding activities on antioxidant assays
including DPPH^• free radical scavenging, ABTS^•+ radical
cation scavenging, and reducing power (FRAP).

Anahtar Kelimeler

Origanum Solymicum

Kaynakça

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