A forgotten vegetable (Smyrnium olusatrum L., Apiaceae) as a rich source of isofuranodiene
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- 作者：Filippo Maggi ; Luciano Barboni ; Fabrizio Papa ; Giovanni Caprioli ; Massimo Ricciutelli ; Gianni Sagratini ; Sauro Vittori
- 关键词：Smyrnium olusatrum ; Essential oils ; Isofuranodiene ; Curzerene ; GC ; HPLC
- 刊名：Food Chemistry
- 出版年：2012
- 出版时间：15 December, 2012
- 年：2012
- 卷：135
- 期：4
- 页码：2852-2862
- 全文大小：608 K
文摘
Smyrnium olusatrum, well known as wild celery or Alexanders, is a biennial herb belonging to the Apiaceae and used for many centuries as an edible vegetable because of the aromatic flavour of its parts. Its use on the table has decreased since the Middle Ages when it was replaced by common celery (Apium graveolens). In the present work the composition of the essential oils obtained by hydrodistillation of various plant parts was investigated by gas chromatography (GC-FID and GC-MS), while quantitation of a heat-sensitive compound, isofuranodiene, known for its anticancer activity, and of its Cope rearrangement product curzerene, was achieved by HPLC-DAD. All essential oils were composed mainly of furanosesquiterpenoids (54.1-76.2 % ) with isofuranodiene (19.5-45.8 % ) as the main constituent. Results showed that GC analysis provides underestimation (up to five times) of isofuranodiene levels in essential oils and that curzerene could be considered an artifact since it is produced during heating of plant material, occurring during hydrodistillation.