Skip to main content

Advertisement

SpringerLink
Log in

Chemical Constituents, Total Phenolic Content, Antimicrobial, Antioxidant and Radical Scavenging Properties, Chelating Ability, Tyrosinase Inhibition and In Vitro Cytotoxic Effects of Artemisia Aucheri Herbs

  • Published:
Pharmaceutical Chemistry Journal Aims and scope

The aim of this study was to investigate the chemical constituents, chelating ability, tyrosinase inhibition, antimicrobial, antioxidant, cytotoxic, and radical scavenging activities of the essential oil of Artemisia aucheri Boiss., an endemic Asteraceae herb growing wild in Iran. Water-distilled essential oil of A. aucheri was analyzed by GC and GC/MS. The antibacterial activity of the oil was evaluated by determination of inhibition zones, minimum inhibitory concentration, minimum bactericidal concentration, and decimal reduction time. Phenolic content of the oil was determined using the Folin – Ciocalteu assay. Antioxidant properties of the oil of A. aucheri were determined by three methods: the ferric reducing antioxidant power, bleaching of DPPH, and a-carotene–linoleic acid assay. Cytotoxicity was measured using a modified MTT assay. Radical scavenging activities, chelating ability, and tyrosinase inhibitory effect were determined by spectrophotometric techniques. Camphor (25.15%), 1,8-cineole (18.26%), and verbenone (16.63%) were the major components in this oil. Bactericidal kinetics of the oil indicates that C. albicans is the most vulnerable strain (MIC = 0.04 mg/mL). Total phenolic content of the oil was found to be 133.87 ± 6.50 ig GAE/mg. The A. aucheri oil exhibited a dose-dependent scavenging of DPPH, nitric oxide, and superoxide anion radicals with IC50 values of 15.75 mg/mL, 21.73 μg and 44.31 μg, respectively. Ferrous-ion chelating activity of the oil (IC50 = 452.35 μg) was lower than that of EDTA. IC50 values for HeLa and lymphocyte cells were found to be 7.11 and 6322.85 μg/mL, respectively. The results suggest application of A. aucheri oil as a natural antioxidant and anticancer agent.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. K. H. Rechinger, Artemisia, in: Flora Iranica, No. 158, K. H. Rechinger and I. C. Hedge (eds.), Akademische Druck und Verlagsanstalt, Gras, Austria (1986).

  2. V. A. Mozaffarian, Dictionary of Iranian Plant Names, Farhang Moaser, Tehran, Iran (1996).

    Google Scholar 

  3. A. Rustaiyan and S. Masoudi, Phytochem. Lett., 4(4), 440 – 447 (2011).

    Article  CAS  Google Scholar 

  4. R. P. Adams, Identification of Essential Oil Components by Gas Chromatography/Quadrupole Mass Spectroscopy, Allured Publ. Corp., Carol Stream, IL (2001).

  5. H. Van Den Dool and P. D. Kratz, J. Chromatogr., 11, 463 – 471 (1963).

    Article  Google Scholar 

  6. S. Khorsand Mohammadpoor, M. Yari, A. Rustaiyan and S. Masoudi, J. Essent. Oil Res., 14(2), 122 – 123 (2002).

    Article  Google Scholar 

  7. G. Asghari, M. Jalali, and E. Sadoughi, Jundishapur J. Nat. Pharm. Prod., 7(1), 11 – 15 (2012).

    Article  PubMed  PubMed Central  Google Scholar 

  8. M. Farzaneh, M. Ahmadzadeh, J. Hadian and A. S. Tehrani, Commun. Agric. Appl. Biol. Sci., 71(3/pt B), 1327 – 1333 (2006).

  9. R. Dehghani Bidgoli, A. H. Ebrahimabadi, G. A. Heshmati and M. Pessarakli, Curr. Res. Chem., 5(1), 1 – 10 (2013).

    Article  Google Scholar 

  10. F. Sefidkon, A. Jalili, and T. Mirhaji, Flavour Frag. J., 17(2), 150 – 152 (2002).

    Article  CAS  Google Scholar 

  11. I. Rasooli and S. A. Mirmostafa, J. Agric. Food Chem., 51(8), 2200 – 2205 (2003).

    Article  CAS  Google Scholar 

  12. M. P. Kahkonen, A. I. Hopia, H. J. Vuorela, et al., J. Agric. Food Chem., 47(10), 3954 – 3962 (1999).

    Article  CAS  PubMed  Google Scholar 

  13. T. Y. Lim, Y. Y. Lim, and C. M. Yule, Food Chem. 114(2), 594 – 599 (2009).

    Article  CAS  Google Scholar 

  14. D. Yadegarinia, L. Gachkar, M. B. Rezaei, et al., Phytochemistry, 67(12), 1249 – 1255 (2006).

    Article  CAS  PubMed  Google Scholar 

  15. M. S. Taga, E. E. Miller and D. E. Pratt, J. Am. Oil Chem. Soc., 61(5), 928 – 931 (1984).

    Article  CAS  Google Scholar 

  16. L. Marcocci, J. J. Maguire, M. T. Droy-Lefaix and L. Packer, Biochem. Biophys. Res. Commun., 201(2), 748 – 755 (1994).

    Article  CAS  PubMed  Google Scholar 

  17. J. C. Lee, H. R. Kim, J. Kim and Y. S. Jang, J. Agric. Food Chem., 50(22), 6490 – 6496 (2002).

    Article  CAS  Google Scholar 

  18. E. W. C. Chan, Y. Y. Lim, L. F. Wong, et al., Food Chem., 109(3), 477 – 483 (2008).

    Article  CAS  Google Scholar 

  19. C. B. Lau, C. Y. Ho, C. F. Kim, et. al., Life Sci., 75(7), 797 –808 (2004).

  20. M. Sylvestre, J. Legault, D. Dufour and A. Pichette, Phytomedicine, 12(4), 299 – 304 (2005).

    Article  CAS  PubMed  Google Scholar 

  21. J. Torel, J. Cillard and P. Cillard, Phytochemistry, 25(2), 383 –385 (1986).

    Article  CAS  Google Scholar 

  22. D. Huang, B. Ou and R. L. Prior, J. Agric. Food Chem., 53(6), 1841 – 1856 (2005).

    Article  CAS  Google Scholar 

  23. T. Yamaguchi, H. Takamura, T. Matoba and J. Terao, Biosci. Biotechnol. Biochem., 62(6), 1201 – 1204 (1998).

    Article  CAS  PubMed  Google Scholar 

  24. S. C. Ho, T. H. Tsai, P. J. Tsai and C. C. Lin, Food Chem. Toxicol., 46(3), 920 – 928 (2008).

    Article  CAS  PubMed  Google Scholar 

  25. B. Shan, Y. Z. Cai, M. Sun and H. Corke, J. Agric. Food Chem.,53(20), 7749 – 7759 (2005).

  26. G. Miliauskas, T. A. van Beek, P. de Waard, et al., J. Nat. Prod.,68(2), 168 – 172 (2005).

  27. K. Ashutosh, Curr. Opin. Pulm. Med., 6(1), 21 – 25 (2000).

    Article  CAS  PubMed  Google Scholar 

  28. S. M. Nabavi, M. A. Ebrahimzadeh, S. F. Nabavi, et al.,Pharmacol. Online, 2, 560 – 567 (2008).

    Google Scholar 

  29. H. Haraguchi, H. Ishikawa, K. Mizutani, Y. Tamura and T. Kinoshita, Bioorg. Med. Chem., 6(3), 339 – 347 (1998).

    Article  CAS  PubMed  Google Scholar 

  30. I. Gulcin, M. T. Uguz, M. Oktay, et al., Turk. J. Agric. Forest.,28, 25 – 33 (2004).

  31. Y. Y. Lim, T. T. Lim, and J. J. Tee, Sunway Acad. J., 3, 9 – 20 (2006).

    Google Scholar 

  32. R. V. Lloyd, P. M. Hanna, and R. P. Mason, Free Radic. Biol. Med., 22(5), 885 – 888 (1997).

    Article  CAS  PubMed  Google Scholar 

  33. S. F. Che Othman, S. Z. Idid, M. Suleiman Koya, et al., Pertanika J. Trop. Agric. Sci., 34(2), 253 – 261 (2011).

    Google Scholar 

  34. A. Perez-Bernal, M. A. Munoz-Perez and F. Camacho, Am. J. Clin. Dermatol., 1(5), 261 – 268 (2000).

    Article  CAS  PubMed  Google Scholar 

  35. E. Amin, A. A. Saboury, H. Mansuri-Torshizi and A. A. Moosavi-Movahedi, J. Enzyme Inhib. Med. Chem., 25(2), 272 – 281 (2010).

    CAS  Google Scholar 

  36. S. Momtaz, B. M. Mapunya, P. J. Houghton, el al., J. Ethnopharmacol., 119(3), 507 – 512 (2008).

  37. A. Slominski, D. J. Tobin, S. Shibahara, and J. Wortsman, Physiol. Rev., 84(4), 1155 – 1228 (2004).

    Article  CAS  PubMed  Google Scholar 

  38. S. M. Sharafi, I. Rasooli, P. Owlia, et al., Pharmacogn. Mag., 6(23), 147 – 153 (2010).

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  39. R. M. Samarth, M. Panwar, M. Kumar, and A. Kumar, Mutagenesis, 21(1), 61 – 66 (2006).

    Article  CAS  PubMed  Google Scholar 

  40. J. R. Lazutka, J. Mierauskiene, G. Slapsyte, and V. Dedonyte, Food Chem. Toxicol., 39(5), 485 – 492 (2001).

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgments

The authors wish to thank the Islamic Azad University’s (Takestan Branch) research deputy office for the sanction of research grant to conduct the current research (Grant No. TIAU: 50155). The authors would like to thank sincerely Dr. Iraj Rasooli in the medicinal plant research center of Shahed University for scientific assistance. The authors would also like to thank Dr. Mozaffarian for his help in identifying plant material.

Author information

Authors and Affiliations

  1. Department of Chemistry, College of Science, Takestan Branch, Islamic Azad University, Takestan, Iran

    M. Taherkhani

Authors
  1. M. Taherkhani
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. Taherkhani.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Taherkhani, M. Chemical Constituents, Total Phenolic Content, Antimicrobial, Antioxidant and Radical Scavenging Properties, Chelating Ability, Tyrosinase Inhibition and In Vitro Cytotoxic Effects of Artemisia Aucheri Herbs. Pharm Chem J 50, 736–745 (2017). https://doi.org/10.1007/s11094-017-1523-5

Download citation

  • Received:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11094-017-1523-5

Keywords

Search

Navigation