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Chemical analysis and biological activities of Cupressus sempervirens var. horizontalis essential oils
Sedigheh Asgary1, Gholam Ali Naderi, Mohammad Reza Shams Ardekani
1Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran.
Context:
Safe and effective antioxidants are regarded as a cornerstone for the prevention and treatment of several types of disorders.
Objective:
The present study aimed to investigate the antioxidant and anti-glycation properties of branchlet and fruit oils of Cupressus sempervirens L. var. horizontalis (Mill.) Gord. (Cupressaceae).
Materials And Methods:
Essential oils were extracted from the branchlets and fruits of C. sempervirens var. horizontalis using the steam distillation method. A gas chromatography-mass spectrometry method was employed for the compositional analysis of essential oils. In order to evaluate antioxidant activities of oils at different concentrations (180, 220 and 260 μg mL(-1)), linoleic acid peroxidation test and peroxyl radical mediated hemolysis of red blood cells (RBC) assay were used. Linoleic acid peroxidation was monitored for 4 h and determined during each hour of incubation. Antiglycation effects of oils at 200, 400 and 600 μg mL(-1) were assessed using hemoglobin and insulin glycation assays.
Results:
Overall, 10 volatile components were identified, amounting for 88.2 and 93.2% of branchlet and fruit oils, respectively. α-Pinene and δ-3-carene were major components of both branchlet (46.2 and 22.7%) and fruit (59.2 and 14.9%) oils. Hemoglobin glycation was inhibited by both branchlet (44.8, 62.6 and 54.0% at 200, 400 and 600 μg mL(-1), respectively) and fruit (41.0, 62.8 and 48.5%) oils. As for the insulin glycation, inhibitory rates were 66.1, 69.2 and 73.8% for branchlet oil, and 80.0, 76.9 and 81.5% for fruit oil (at 200, 400 and 600 μg mL(-1), respectively). RBC hemolysis was also inhibited by both branchlet (49.9, 38.5 and 15.0% at 180, 220 and 260 μg mL(-1), respectively) and fruit (45.9, 38.6 and 25.0%) oil. Finally, the oils mitigated linoleic acid peroxidation which was peaked after 4 h for both branchlet (39.5, 35.6 and 53.4% at 180, 220 and 260 μg mL(-1), respectively) and fruit (47.5, 58.6 and 59.8%) oil.
Conclusions:
The present findings suggest that essential oils obtained from the branchlets and fruits of C. sempervirens var. horizontalis possess antioxidant and, in particular, antiglycation properties. These activities may find implication in the prevention of diabetic and cardiovascular complications. However, further investigations are required to justify the traditional medical applications of the plant.
