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Article History
Submitted: 20 Nov 2016
Accepted: 23 Jan 2017

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Pharm Sci. 2017;23(2):136-142 doi: 10.15171/PS.2017.20

Evaluation of the Phytochemical and Antioxidant Potential of Aerial Parts of Iranian Tanacetum parthenium

Original Research

Farshid Rezaei 1, Rashid Jamei 1 * , Reza Heidari 1

1 Department of Biology, Faculty of Science, University of Urmia, Urmia, Iran.



Abstract

Background: The objective of this study was to analyze the essential oil, fatty acid, flavonoid, phenolic compounds and in vitro antioxidant activity of oil from Feverfew (Tanacetum parthenium L.) wild grown and collected from north of Iran.

Methods: The essential oil of aerial parts was analyzed by spectroscopy method (GC/MS using HP-5MS column) while the fatty acid content was analyzed by gas chromatography (GC/FID). Phenolic contents of the oil were evaluated using high performance liquid chromatography (HPLC/UV) technique while total phenols and flavonoids were determined colorimetrically. The in vitro antioxidant activity of the essential oil was evaluated by 1,1-diphenyl-2 picryl hydrazyl (DPPH) radical scavenging technique.

Results: In the essential oil thirteen compounds were characterized with camphor (43.97 %), chrysanthenyl acetate (12.46 %) and farnesol (7.54%) as the major components. Principal fatty acid components of the herb were palmitic acid (57.27%) and myristic acid (14.7%). HPLC analysis revealed that the cinnamic acid derivatives were the major compounds, with sinapic (3.86 ± 0.1 mg/g dw) and ferulic (2.59 ± 0.1 mg/g dw) acids being the predominant ones. Also, evaluation the bioactivity of the oil showed considerable antioxidant capacity (TPC = 152.8 ± 0.8 mg/g and DPPH = 73.8 ± 1.3 %).

Conclusion: This study revealed that the essential oil was rich in camphor/chrysanthenyl acetate chemotype and different polyphenols in the category of hydroxycinnamic acid derivatives. In addition, this research demonstrated that the aerial parts of this aromatic herb were various sources of oily components, especially essential fatty acids.







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