Abstract：
:Twenty-one samples of traditionally-prepared (home-made) and ready-made (commercial) St. John's Wort olive oil macerates were profiled for their in vitro antimicrobial and antiprotozoal activity. Their cytotoxic potential was evaluated on MRC-5 fibroblasts. In the antiprotozoal assays, ten of the oils inhibited Trypanosoma brucei rhodesiense (IC(50) 15.9-64.5 μg/mL), while only one oil exerted antimicrobial activity towards Staphylococcus aureus (IC(50)=88.7 μg/mL). LC-DAD-MS data revealed the presence of pseudohypericin (0.135-3.280 μg/g) and hypericin (0.277-6.634 μg/g) in all the oils, whereas chlorogenic acid (1.063 μg/g) was detected only in one oil sample. Hyperforin was detected in four (0.977-2.399 μg/g) and adhyperforin in six samples (0.005-3.165 μg/g). Hypericin and pseudohypericin were common in the active oils, whereas hyperforin, adhyperforin, and chlorogenic acid were absent in these samples. Our results indicated that if the correct plant material is used, the infused oils from Hypericum perforatum may contain active components.
journal_name
Food Chemjournal_title
Food chemistryauthors
Orhan IE,Kartal M,Gülpinar AR,Cos P,Matheeussen A,Maes L,Tasdemir Ddoi
10.1016/j.foodchem.2012.11.053subject
Has Abstractpub_date
2013-06-01 00:00:00pages
870-5issue
2-3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01785-2journal_volume
138pub_type
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