作者
Wan Mohd Nuzul Hakimi Wan Salleh, Farediah Ahmad, Heng Yen Khong, Razauden Mohamed Zulkifli
发表日期
2016/1
期刊
International Journal of Food Science & Technology
卷号
51
期号
1
页码范围
240-249
简介
This study was designed to examine the chemical compositions of the essential oils from three Beilschmiedia species and antioxidant, antimicrobial, antityrosinase, acetylcholinesterase and anti‐inflammatory activities. The essential oils of B. kunstleri, B. maingayi, B. penangiana gave β‐caryophyllene (10.6–12.1%), β‐eudesmol (17.5–24.1%) and δ‐cadinene (17.5–28.7%) as the most abundant components respectively. The bark oil of B. maingayi showed the highest activity in β‐carotene/linoleic acid (125.9%) and phenolic content (288.2 mg GA g−1), while B. penangiana bark oil was found to have strong activity in DPPH (IC50 84.7 μg mL−1) and ABTS (IC50 108.3 μg mL−1). The essential oils of B. penangiana showed the best activity against Candida glabrata with MIC value 31.3 μg mL−1. The bark oil of B. penangiana gave 82.5% tyrosinase inhibiton. The leaf oil of B. maingayi gave the highest inhibition in …
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