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Chemical composition and antioxidant activity of the essential oil of Schisandra chinensis fruits.
Nat Prod Res. 2012; 26(9):842-9.NP

Abstract

This study was designed to examine the composition and in vitro antioxidant activity of the essential oil of Schisandra chinensis fruits. Gas chromatography/mass spectrometry was used to determine the composition of the essential oil. Forty components were identified, representing 90.80% of the oil; ylangene (37.72%), β-himachalene (10.46%) and α-bergamotene (8.57%) were the main components. Antioxidant and radical-scavenging properties were evaluated by means of 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and β-carotene bleaching assay. In the DPPH assay, IC(50) value of the S. chinensis essential oil was determined as 4.17 mg mL(-1). In the β-carotene bleaching assay, the essential oil (1.0 mg mL(-1)) exhibited 25.89% inhibition against linoleic acid oxidation. In both systems, antioxidant capacity of butylated hydroxytoluene was also determined in parallel experiments.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Chen X
Key Laboratory of Forest Plant Ecology, Northeast Forestry Universit, Ministry of Education, Harbin 150040, PR China.
Zhang Y
No affiliation info available
Zu Y
No affiliation info available
Yang L
No affiliation info available

MeSH

AntioxidantsGas Chromatography-Mass SpectrometryOils, VolatileSchisandra

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21981283

Citation

Chen, Xiaoqiang, et al. "Chemical Composition and Antioxidant Activity of the Essential Oil of Schisandra Chinensis Fruits." Natural Product Research, vol. 26, no. 9, 2012, pp. 842-9.
Chen X, Zhang Y, Zu Y, et al. Chemical composition and antioxidant activity of the essential oil of Schisandra chinensis fruits. Nat Prod Res. 2012;26(9):842-9.
Chen, X., Zhang, Y., Zu, Y., & Yang, L. (2012). Chemical composition and antioxidant activity of the essential oil of Schisandra chinensis fruits. Natural Product Research, 26(9), 842-9. https://doi.org/10.1080/14786419.2011.558016
Chen X, et al. Chemical Composition and Antioxidant Activity of the Essential Oil of Schisandra Chinensis Fruits. Nat Prod Res. 2012;26(9):842-9. PubMed PMID: 21981283.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition and antioxidant activity of the essential oil of Schisandra chinensis fruits. AU - Chen,Xiaoqiang, AU - Zhang,Ying, AU - Zu,Yuangang, AU - Yang,Lei, Y1 - 2011/10/07/ PY - 2011/10/11/entrez PY - 2011/10/11/pubmed PY - 2012/8/21/medline SP - 842 EP - 9 JF - Natural product research JO - Nat Prod Res VL - 26 IS - 9 N2 - This study was designed to examine the composition and in vitro antioxidant activity of the essential oil of Schisandra chinensis fruits. Gas chromatography/mass spectrometry was used to determine the composition of the essential oil. Forty components were identified, representing 90.80% of the oil; ylangene (37.72%), β-himachalene (10.46%) and α-bergamotene (8.57%) were the main components. Antioxidant and radical-scavenging properties were evaluated by means of 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and β-carotene bleaching assay. In the DPPH assay, IC(50) value of the S. chinensis essential oil was determined as 4.17 mg mL(-1). In the β-carotene bleaching assay, the essential oil (1.0 mg mL(-1)) exhibited 25.89% inhibition against linoleic acid oxidation. In both systems, antioxidant capacity of butylated hydroxytoluene was also determined in parallel experiments. SN - 1478-6427 UR - https://www.unboundmedicine.com/medline/citation/21981283/Chemical_composition_and_antioxidant_activity_of_the_essential_oil_of_Schisandra_chinensis_fruits_ DB - PRIME DP - Unbound Medicine ER -