Anticonvulsant activity of furanocoumarins and the essential oil obtained from the fruits of Heracleum crenatifolium

Tosun F., Kizilay C. A., Erol K., KILIÇ F. S., KÜRKÇÜOĞLU M., BAŞER K. H. C.

FOOD CHEMISTRY, cilt.107, sa.3, ss.990-993, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 107 Sayı: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.foodchem.2007.08.085
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.990-993
  • Anahtar Kelimeler: Heracleum crenatifolium, furanocoumarin, essential oil, anticonvulsant, MES, COUMARINS, ROOTS, CONSTITUENTS, DERIVATIVES, PERSICUM, RAPULA
  • Anadolu Üniversitesi Adresli: Evet

Özet

The anticonvulsant activity of furanocoumarins, coumarin mixture and the essential oil obtained from the fruits of Heracleum crenatifolium was examined against maximal electroshock (MES)-induced seizures in mice. Bergapten showed significant anticonvulsant activity. The furanocoumarins isolated from the fruits of the plant were identified using thin-layer chromatography, melting points and spectroscopic methods (IR, MS, H-1 NMR) as isobergapten (1), pimpinellin (2), bergapten (3), isopimpinellin (4), sphondin (5) and byak-angelicol (6). The essential oil content of the fruits were found as 5.5%. Twenty-two compounds representing 99.3% of the essential oil obtained from the fruits of H. crenatifolium were determined and the major components were identified as octanol and octyl acetate (3.1% and 88.4% respectively) by GC and GC-MS. (c) 2007 Elsevier Ltd. All rights reserved.