Submitted: 05 May 2022
Revision: 18 Jun 2022
Accepted: 20 Jun 2022
ePublished: 30 Jun 2022
EndNote EndNote

(Enw Format - Win & Mac)

BibTeX BibTeX

(Bib Format - Win & Mac)

Bookends Bookends

(Ris Format - Mac only)

EasyBib EasyBib

(Ris Format - Win & Mac)

Medlars Medlars

(Txt Format - Win & Mac)

Mendeley Web Mendeley Web
Mendeley Mendeley

(Ris Format - Win & Mac)

Papers Papers

(Ris Format - Win & Mac)

ProCite ProCite

(Ris Format - Win & Mac)

Reference Manager Reference Manager

(Ris Format - Win only)

Refworks Refworks

(Refworks Format - Win & Mac)

Zotero Zotero

(Ris Format - Firefox Plugin)

Avicenna J Pharm Res. 2022;3(1): 37-44.
doi: 10.34172/ajpr.2022.1064
  Abstract View: 102
  PDF Download: 64

Original Article

Functional Components and Biological Activities of Peucedanum chenur Mozaff as a Natural Spice From the Apiaceae Family

Omid Asgari 1, Dara Dastan 1* ORCID logo

1 Department of Pharmacognosy, School of Pharmacy, Medicinal Plants and Natural Products Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
*Corresponding Author: Dara Dastan, Email: d.dastan@umsha.ac.ir


Background: Peucedanum chenur Mozaff has been used by local people as a spice and for the treatment of urinary infections. The chemical constituent and biological activities of the essential oil (EO) and the extract of P. chenur Mozaff were evaluated in this study.

Methods: The EO components were qualitatively and quantitatively identified by gas chromatography/ mass spectrometry (GC/MS) and gas chromatography/flame ionization detector. The phytochemical analyses, total flavonoids, and phenolic contents of the extract were determined, and then the phenolic compounds of the extract were quantified by reverse-phase high-performance liquid chromatography.

Results: Based on the results, 36 compounds were identified in the volatile oil, accounting for 94.7% of the total oil. The major components were α-pinene, limonene, γ-terpinene, β-pinene, and sabinene. The EO exhibited significant antibacterial activity on Bacillus cereus, Escherichia coli, Staphylococcus aureus, and Klebsiella pneumoniae, whereas it exerted no effect on Pseudomonas aeruginosa. The antioxidant activity of the volatile oil had a half maximal inhibitory concentration value of 122±2.1 (μg/mL). Rutin, caffeic acid, naringenin, apigenin, and quercetin (183.6, 132.8, 38.4, 13.1, and 3.5 mg/100 g of the plant, respectively) were quantified in the methanolic extract.

Conclusion: The various bioactive compounds and the antibacterial and antioxidant activities of P. chenur Mozaff confirmed the potential of this plant for use in the food, pharmaceutical, and cosmetic industries.

Please cite this article as follows: Asgari A, Dastan D. Functional components and biological activities of peucedanum chenur mozaff as a natural spice from the Apiaceae family. Avicenna J Pharm Res. 2022; 3(1):37-44. doi:10.34172/ajpr.2022.1064
First Name
Last Name
Email Address
Security code

Abstract View: 103

Your browser does not support the canvas element.

PDF Download: 64

Your browser does not support the canvas element.