Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model Organism
The essential oil of juniper berries (Juniperus communis L., Cupressaceae) is traditionally used for medicinal and flavoring purposes. As elucidated by gas chromatography/flame ionization detector (GC/FID) and gas chromatography/mass spectrometry (GC/MS methods), the juniper berry oil from Bulgaria...
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| Format: | Article |
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MDPI AG
2014-02-01
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| Series: | Antioxidants |
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| Online Access: | http://www.mdpi.com/2076-3921/3/1/81 |
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| author | Martina Höferl Ivanka Stoilova Erich Schmidt Jürgen Wanner Leopold Jirovetz Dora Trifonova Lutsian Krastev Albert Krastanov |
| author_facet | Martina Höferl Ivanka Stoilova Erich Schmidt Jürgen Wanner Leopold Jirovetz Dora Trifonova Lutsian Krastev Albert Krastanov |
| author_sort | Martina Höferl |
| collection | DOAJ |
| description | The essential oil of juniper berries (Juniperus communis L., Cupressaceae) is traditionally used for medicinal and flavoring purposes. As elucidated by gas chromatography/flame ionization detector (GC/FID) and gas chromatography/mass spectrometry (GC/MS methods), the juniper berry oil from Bulgaria is largely comprised of monoterpene hydrocarbons such as α-pinene (51.4%), myrcene (8.3%), sabinene (5.8%), limonene (5.1%) and β-pinene (5.0%). The antioxidant capacity of the essential oil was evaluated in vitro by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging, 2,2-azino-bis-3-ethylbenzothiazoline-6 sulfonic acid (ABTS) radical cation scavenging, hydroxyl radical (ОН•) scavenging and chelating capacity, superoxide radical (•O2−) scavenging and xanthine oxidase inhibitory effects, hydrogen peroxide scavenging. The antioxidant activity of the oil attributable to electron transfer made juniper berry essential oil a strong antioxidant, whereas the antioxidant activity attributable to hydrogen atom transfer was lower. Lipid peroxidation inhibition by the essential oil in both stages, i.e., hydroperoxide formation and malondialdehyde formation, was less efficient than the inhibition by butylated hydroxytoluene (BHT). In vivo studies confirmed these effects of the oil which created the possibility of blocking the oxidation processes in yeast cells by increasing activity of the antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). |
| first_indexed | 2024-03-12T09:58:55Z |
| format | Article |
| id | doaj.art-ef836e3d672140918dba9e952da8ec16 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T09:58:55Z |
| publishDate | 2014-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-ef836e3d672140918dba9e952da8ec162023-09-02T11:54:28ZengMDPI AGAntioxidants2076-39212014-02-0131819810.3390/antiox3010081antiox3010081Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model OrganismMartina Höferl0Ivanka Stoilova1Erich Schmidt2Jürgen Wanner3Leopold Jirovetz4Dora Trifonova5Lutsian Krastev6Albert Krastanov7Department of Pharmaceutical Chemistry, Division of Clinical Pharmacy and Diagnostics, University of Vienna, Vienna 1090, AustriaDepartment Biotechnology, University of Food Technologies, Plovdiv 4002, BulgariaDepartment of Pharmaceutical Chemistry, Division of Clinical Pharmacy and Diagnostics, University of Vienna, Vienna 1090, AustriaKurt Kitzing Co., Wallerstein 86757, GermanyDepartment of Pharmaceutical Chemistry, Division of Clinical Pharmacy and Diagnostics, University of Vienna, Vienna 1090, AustriaDepartment Biotechnology, University of Food Technologies, Plovdiv 4002, BulgariaUniversity Laboratory for Food Analyses, University of Food Technologies, Plovdiv 4002, BulgariaDepartment Biotechnology, University of Food Technologies, Plovdiv 4002, BulgariaThe essential oil of juniper berries (Juniperus communis L., Cupressaceae) is traditionally used for medicinal and flavoring purposes. As elucidated by gas chromatography/flame ionization detector (GC/FID) and gas chromatography/mass spectrometry (GC/MS methods), the juniper berry oil from Bulgaria is largely comprised of monoterpene hydrocarbons such as α-pinene (51.4%), myrcene (8.3%), sabinene (5.8%), limonene (5.1%) and β-pinene (5.0%). The antioxidant capacity of the essential oil was evaluated in vitro by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging, 2,2-azino-bis-3-ethylbenzothiazoline-6 sulfonic acid (ABTS) radical cation scavenging, hydroxyl radical (ОН•) scavenging and chelating capacity, superoxide radical (•O2−) scavenging and xanthine oxidase inhibitory effects, hydrogen peroxide scavenging. The antioxidant activity of the oil attributable to electron transfer made juniper berry essential oil a strong antioxidant, whereas the antioxidant activity attributable to hydrogen atom transfer was lower. Lipid peroxidation inhibition by the essential oil in both stages, i.e., hydroperoxide formation and malondialdehyde formation, was less efficient than the inhibition by butylated hydroxytoluene (BHT). In vivo studies confirmed these effects of the oil which created the possibility of blocking the oxidation processes in yeast cells by increasing activity of the antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx).http://www.mdpi.com/2076-3921/3/1/81juniper essential oilJuniperus communisGC/MSantioxidantSaccharomyces cerevisiaeantioxidant enzymes |
| spellingShingle | Martina Höferl Ivanka Stoilova Erich Schmidt Jürgen Wanner Leopold Jirovetz Dora Trifonova Lutsian Krastev Albert Krastanov Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model Organism Antioxidants juniper essential oil Juniperus communis GC/MS antioxidant Saccharomyces cerevisiae antioxidant enzymes |
| title | Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model Organism |
| title_full | Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model Organism |
| title_fullStr | Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model Organism |
| title_full_unstemmed | Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model Organism |
| title_short | Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model Organism |
| title_sort | chemical composition and antioxidant properties of juniper berry juniperus communis l essential oil action of the essential oil on the antioxidant protection of saccharomyces cerevisiae model organism |
| topic | juniper essential oil Juniperus communis GC/MS antioxidant Saccharomyces cerevisiae antioxidant enzymes |
| url | http://www.mdpi.com/2076-3921/3/1/81 |
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