PJB-2019-269
VOLATILE OIL, PHYTOCHEMICAL, AND BIOLOGICAL ACTIVITIES EVALUATION OF TRACHYSPERMUM AMMI BY CHROMATOGRAPHIC AND SPECTROSCOPIC METHODS
Naeem Khan
Abstract
Trachyspermum ammi L. (bishop’s weed) belonging to family Apiaceae is used as a condiment in curries. In folk medicine, it is used due to its diarrheal, gastro-intestinal, anthelmintic and laxative effects. Among the volatile flavor compounds, researchers give special attention to the aroma compounds. This study was designed to analyze volatile oil of T. ammi, confirm the major constituents by FT-IR, and NMR spectroscopic techniques, and evaluate the total phenolics and flavonoidal content, antioxidant, antibacterial, antifungal, and anticholinesterase activities using UV spectroscopy techniques. Volatiles from T. ammi were extracted and analyzed by simultaneous distillation extraction (SDE), and gas chromatography-mass spectrometry (GC-MS) techniques. Among the 81 prominent peaks observed in GC/MS, 26 were assigned to oxygenated monoterpenes, 17 belonged to monoterpene hydrocarbons, and 13 of aromatic compounds. The major volatile flavor compounds were thymol (50.04%) > γ-terpinene (19.13%) > ρ-cymene (18.95%) > β-pinene (2.11%) > carvacrol (1.53%). The presence of thymol was also confirmed by FT-IR, and NMR techniques. Among the different extracts, ethyl acetate, acetone and methanol fractions exhibited comparatively high content of phenolics and flavonoids, and potently inhibited the free radicals. However, n-hexane, chloroform and aqueous extracts were significant in antibacterial, antifungal and anticholinesterase activities. The results of the current study indicated that T. ammi is rich source of volatiles, phenolics and flavonoids exhibiting significant antioxidant and anticholinesterase activities. This study concluded that upon consumption, T. ammi could give positive health impacts. Keywords: Anticholinesterase, Fourier transform infrared (FT-IR), gas chromatography-mass spectrometry (GC-MS), nuclear magnetic resonance (NMR), Trachyspermum ammi
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