Chemical Composition and Biological Activity of the Essential Oils Obtained From Yellow and Red Carrot Fruits Cultivated In Egypt
Singab, Abdel Nasser
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The chemical composition of the essential oils from the fruits of Daucus carota var. sativus (yellow carrot) and var. boissieri (red carrot) was determined using GC/FID and GC/MS. Altogether; 29 and 32 compounds were identified accounting for 96.58 and 96.72 % of the total detected components in the hydrodistilled yellow and red carrot oils, respectively. Carotol constituted the major component in both oils (~66‒68 %). The antioxidant activity was assessed using both diphenylpicrylhydrazyl (DPPH•) and 2- deoxyribose degradation (2-DR) assays. Both oils reduced DPPH• and inhibit 2-DR with IC50 values of 12.71, 14.15, mg/ml and 87.15, 88.75 µg/ml for the yellow and red carrot oils, respectively. Inhibition of both 5- lipoxygenase (5-LOX) enzyme and prostaglandin E2 (PGE2) production were used to assess the anti- inflammatory activity. Yellow carrot oil showed better activity towards inhibition of 5-LOX (IC50 of 37.53 µg/ml). The cytotoxicity of both oils was determined against both MCF-7and HepG-2 cancer cell lines using the sulforhodamine B (SRB) assay. The highest cytotoxic activity was observed against HepG-2 cell with IC50 values ranging from 163-172 μg/ml for both oils. These results indicate promising antioxidant and anti-inflammatory activity of both oils and provide a rationale for their uses in many skin diseases.
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