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Analysis and stability of the constituents of St. John's wort oils prepared with different methods

TitoloAnalysis and stability of the constituents of St. John's wort oils prepared with different methods
Tipo di pubblicazioneArticolo su Rivista peer-reviewed
Anno di Pubblicazione2007
AutoriIsacchi, B., Bergonzi M.C., Carnevali Fiorella, Van der Esch Andrew, Vincieri F.F., and Bilia A.R.
RivistaJournal of Pharmaceutical and Biomedical Analysis
Parole chiaveadhyperforin, apigenin, article, burn, chemistry, Chromatography, concentration (parameters), drug isolation, drug stability, flower, freezing, furohyperforin, high performance liquid chromatography, High Pressure Liquid, hyperforin, hypericin, Hypericum, Hypericum perforatum, Hypericum perforatum extract, hyperin, Mass Spectrometry, Medicinal, oxihyperforin, Pharmaceutical, phloroglucinol, Plant extracts, Plant Oils, Plants, priority journal, pseudohypericin, quercitrin, rutoside, skin ulcer, sunlight, Temperature, Time Factors, traditional medicine, unclassified drug

St. John's wort is a medicinal plant with a long history of use in traditional medicine all over Europe. Traditional preparations and in particular the infused oil from SJW flowers remains one of the most popular and curative topical remedy against ulcerations and burns. The presence of the characteristic polyprenylated acylphloroglucinol derivatives, namely hyperforin and analogs are instead related to the oil's therapeutic activity. Indeed, it is well known that hyperforin has a potent antibacterial activity. In this study we tried to rationalize the production system of the oily preparation in order to obtain the highest concentration and stability of phloroglucinols. Five different samples of SJW oils were evaluated by HPLC-DAD-MS analysis to verify the variability and stability of the constituents according to the following factors: different harvesting time, fresh or dried plant material, use of sunlight or heating systems during extraction. The stability of these oils during 1 year was also tested. © 2007 Elsevier B.V. All rights reserved.


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Citation KeyIsacchi2007756