Chemical Composition and Anti-inflammatory Activity of Apium graveolens var. dulce Essential Oils from Senegal

Abdoulaye Thiam^{1, 2,} , Momar Talla Gueye¹, Cheikhna Hamala Sanghare^{1, 2}, El Hadji Barka Ndiaye^{1, 2}, Serigne Mbacké Diop^{1, 2}, Papa Seyni Cissokho¹, Michel Bakar Diop³, Ibrahima Ndiaye² and Marie-Laure Fauconnier⁴

¹Laboratoire des Analyses Phytosanitaires, Institut de Technologie Alimentaire, BP 2765 Hann-Dakar, Sénégal

²Département de Chimie, Faculté des Sciences et Techniques, Université Cheikh Anta Diop, BP 5005 Dakar, Sénégal

³UFR des Sciences Agronomiques, d’Aquaculture et de Technologie Alimentaire (S2ATA), Université Gaston Berger BP 234 Saint Louis, Sénégal

⁴Chimie Générale et Organique, Département Agro-Bio-Chem, Gembloux Agro-Bio Tech, Université de Liège 2, Passage des Déportés-5030 Gembloux, Belgique

Cite this paper:
Abdoulaye Thiam, Momar Talla Gueye, Cheikhna Hamala Sanghare, El Hadji Barka Ndiaye, Serigne Mbacké Diop, Papa Seyni Cissokho, Michel Bakar Diop, Ibrahima Ndiaye and Marie-Laure Fauconnier. Chemical Composition and Anti-inflammatory Activity of Apium graveolens var. dulce Essential Oils from Senegal. American Journal of Food Science and Technology. 2020; 8(6):226-232. doi: 10.12691/ajfst-8-6-1

Abstract

Apium graveolens var. dulce commonly known as celery, belongs to the Apiaceae family. It is used especially as a vegetable and medicinal plant. In Senegal, A. graveolens is used as a food condiment. The aim of this work is to study the chemical composition of A. graveolens stems (S), leaves (L) essential oils and anti-inflammatory activity. GC/FID and GC/MS analyzes carried out on essential oils obtained by steam distillation showed that oils from both stems and leaves were characterized by the same major constituents α-pinene, the prominent compound of oils represented 69.3 and 68.4% for stems (S) and leaves (L), respectively. It is followed by limonene (9.5 and 9.8%), α-phellandrene (5.5 and 5.9%) and β-pinene (4.8 and 4.3%). These compounds represented 89.1% (S) and 88.4% (L) of the total essential oils content. Anti-inflammatory activity was measured by the inhibition of 5-lipoxygenase (5-LOX) by A. graveolens essential oil anti-inflammatory assays revealed an IC₅₀ of 29.5±2.0 µg/mL for A. graveolens oils and 23.7±0.5 µg/mL for quercetine used as a reference. This study showed that essential oils of A. graveolens was an important source of α-pinene who is probably responsible of its anti-inflammatory properties.

Keywords:
Apium graveolens essential oils α-pinene linoleic acid 5-lipoxygenase and anti-inflammatory

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