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Chemical profile and bioactive properties of the essential oil isolated from Ammodaucus leucotrichus fruits growing in Sahara and its evaluation as a cosmeceutical ingredient

2018Journal article Open access
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dc.contributor.authorHalla, Noureddine
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCosta, Patrícia
dc.contributor.authorFernandes, Isabel P.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBoucherit, Kebir
dc.contributor.authorRodrigues, Alírio
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarreiro, M.F.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-07-31T15:22:45Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-07-31T15:22:45Z
dc.date.issued2018
dc.description.abstractAmmodaucus leucotrichus is a medicinal plant commonly used in Algeria by the indigenous populations, especially due to its therapeutic effects. In this context, the aim of the present study was to chemically characterize the essential oil of A. leucotrichus fruits (EOALF) growing in Algerian Sahara, and to evaluate its bioactive properties (antimicrobial, antioxidant and anti-inflammatory). Considering the interest of the cosmetic industry for natural ingredients, and taking into account the obtained biological properties, the essential oil was also evaluated by incorporation in a base cosmetic (cream). The essential oil was extracted with a yield of 2.58 ± 0.17%, being perilla aldehyde identified as the main component, accounting for 85.6% of the total composition. Concerning the tested bioactivities, EOALF presented antioxidant potential, a strong anti-inflammatory activity, and was effective against the tested microbial strains (Staphylococcus aureus, Eschericia coli and Pseudomonas aeruginosa), being S. aureus the most sensitive bacteria. After incorporation in a base cosmetic, the developed formulation was able to preserve the EOALF bioactivities along 28 days under storage. The obtained results, with relevance for the strong-anti-inflammatory activity, pointed out the interest to exploit this essential oil as a cosmeceutical ingredient in the cosmetic industry.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013), S.A. Heleno (SFRH/ BPD/101413/2014) and P. Costa (SFRH/BPD/101413/2014). This work was also financially supported by Project POCI-01-0145-FEDER- 006984–Associate Laboratory LSRE-LCM funded by FEDER through COMPETE 2020 – Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT and project NORTE-01-0145-FEDER-000006, supported by Norte Portugal Regional Operational Program (NORTE 2020), under the Portugal 2020 Partnership Agreement, through the European Regional Development Fund (ERDF).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationHalla, Noureddine; Heleno, Sandrina A.; Costa, Patrícia; Fernandes, Isabel P.; Calhelha, Ricardo C.; Boucherit, Kebir; Rodrigues, Alírio E.; Ferreira, Isabel C.F.R.; Barreiro, Maria Filomena (2018). Chemical profile and bioactive properties of the essential oil isolated from Ammodaucus leucotrichus fruits growing in Sahara and its evaluation as a cosmeceutical ingredient. Industrial Crops and Products. ISSN 0926-6690. 119, p. 249-254en_EN
dc.identifier.doi10.1016/j.indcrop.2018.04.043en_EN
dc.identifier.issn0926-6690
dc.identifier.urihttp://hdl.handle.net/10198/11396
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
dc.subjectAmmodaucus leucotrichusen_EN
dc.subjectBioactivityen_EN
dc.subjectCosmeceuticalsen_EN
dc.subjectEssential oilsen_EN
dc.subjectPreserversen_EN
dc.titleChemical profile and bioactive properties of the essential oil isolated from Ammodaucus leucotrichus fruits growing in Sahara and its evaluation as a cosmeceutical ingredienten_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101413%2F2014/PT
oaire.fundingStream5876
person.familyNameHeleno
person.familyNameFernandes
person.familyNameCalhelha
person.familyNameFerreira
person.familyNameBarreiro
person.givenNameSandrina A.
person.givenNameIsabel P.
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.givenNameFilomena
person.identifier144781
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id4D1C-441F-C7F0
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id3418-47D5-5746
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-0069-4503
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-6844-333X
person.identifier.ridL-5951-2014
person.identifier.ridL-1552-2016
person.identifier.ridJ-2172-2014
person.identifier.ridE-8500-2013
person.identifier.ridL-9802-2014
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id26323585300
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id57188719717
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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