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, vol.107, no.3, pp.990-993, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 107 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1016/j.foodchem.2007.08.085
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.990-993
  • Keywords: Heracleum crenatifolium, furanocoumarin, essential oil, anticonvulsant, MES, COUMARINS, ROOTS, CONSTITUENTS, DERIVATIVES, PERSICUM, RAPULA
  • Gazi University Affiliated: Yes

Abstract

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.