VALORIZATION OF PERILLALDEHYDE MOLECULE CONTAINED IN THE ESSENTIAL OIL OF Ammodaucus Leucotrichus Coss. FROM THE SAHARAN ZONES OF MOROCCO
DOI:
https://doi.org/10.55251/jmbfs.4324Keywords:
Ammaudocus leucotrichus Coss., Essential oil, molecular docking, perillaldehyde, SemisynthesisAbstract
The aim of this work is to valorise the species Ammodaucus leucotrichus Coss which is known by its abundance in perillaldehyde. The plant material was collected from two regions in Morocco: Errachidia and Smara region, then was hydrodistilled. The essential oils (EOs) obtained were firstly characterized by gas chromatography coupled to mass spectrometry (GC-MS). Secondly the EO with the major component is the perillaldehyde was used as starting material to semi-synthesize three p-menthane monoterpenoids. The semi-synthesized compounds from perillaldehyde were studied for their docking behavior against Lung Cancer with the crystallographic structure of the kinase domain of EGFR protein using surflex-docking.
The GC/MS analysis of essential oils, showed a total of 25 components accounts 99.51% for Errachidia’s EO while 28 components account for 99.83% for Smara’s EO. GC/MS analysis showed that perillaldehyde is the major components in the EO of Errachidia with a percentage of 74.71%. For this purpose, Errachidia's EO was used to semi-synthesize the perilla alcohol, the perillic acid, and the perillartine. The three compounds were obtained in good yield, their structures were confirmed by GC/MS and Infrared (IR). The molecular docking study showed a good binding affinity between the perilla alcohol (POH) and the lung cancer receptor than perillic acid and perillartine.
The species Ammodaucus leucotrichus Coss. could be considered a promising source of p-menthan monoterpenoids, known for their anticancerous properties.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Omayma Bouzekri, Sabah Elgamouz, Adib Ghaleb, Ali Amechrouq, Mostafa El Idrissi, M’barek Choukrad
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).