Evaluation of the Antioxidant and Anti-inflammatory Activity of the Anacyclus Valentinus L. Essential Oil and its Oxygenated Fraction


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Abstract

Aim and Objective:Synthetic antioxidants and anti-inflammatories are widely used by the food and pharmaceutical industries. Like any synthetic product, these are toxic and represent a significant health risk. The objective of this study was to determine the chemical composition of Anacyclus valentinus essential oil and its oxygenated fraction, as well as their in-vitro antioxidant and anti-inflammatory properties.

Methods:The essential oil was hydrodistilled using a Clevenger-type device and the oxygenated fraction was obtained by column chromatography using diethyl ether. The essential oil and its oxygenated fraction were analysed by GC and GC/MS. The antioxidant activities were performed using three different methods Radical scavenging activity (DPPH), β-carotene bleaching test, and the Ferric-Reducing Antioxidant Power (FRAP), using BHT as a positive control. The activity of antiinflammatory of essential oil and its oxygenated fraction was assessed by the protein denaturation method using the diclofenac sodium as a positive control.

Results:The essential oil of Anacyclus valentinus was represented mainly by oxygenated sesquiterpene compounds (37.7%), hydrocarbon sesquiterpenes (14.7%), oxygenated monoterpenes (18.4%) and non-terpenic compounds (15.6%). The oxygenated fraction was composed mainly of oxygenated sesquiterpenes (40.6%), oxygenated monoterpenes (38.5%), and non-terpene compounds (19.4%). Essential oil and oxygenated fraction showed antioxidant activity. The most potent activity was observed by the oxygenated fraction in the DPPH (IC50 = 8.2 mL/L) and β- carotene bleaching (IC50 = 5.6 mL/L) tests. While the essential oil of A. valentinus showed very good anti-inflammatory activity with an IC50 of 0.3 g/L higher than that of diclofenac (IC50= 0.53 g/L).

Conclusion:The results showed that the essential oil and the oxygenated fraction of A. valentinus are rich in sesquiterpene compounds and possess interesting antioxidant and anti-inflammatory properties. However, other studies are necessary to be able to offer these extracts to the pharmaceutical and food industries.

About the authors

Nabila Ainseba

Laboratoire de Chimie Organique, Substances Naturelles et Analyses (COSNA, Université de Tlemcen,

Author for correspondence.
Email: info@benthamscience.net

Amina Soulimane

Laboratoire d’Ecologie et Gestion des Ecosystèmes Naturels (LECGEN), Université de Tlemcen

Email: info@benthamscience.net

Imane Mami

Laboratoire de Chimie Organique, Substances Naturelles et Analyses (COSNA),, Université de Tlemcen

Email: info@benthamscience.net

Mohammed El Amine Dib

Laboratoire des Substances Naturelles et Bioactives (LASNABIO),, Université de Tlemcen

Author for correspondence.
Email: info@benthamscience.net

Alain Muselli

Laboratoire Chimie des Produits Naturels, Université de Corse,

Email: info@benthamscience.net

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