Antioxidant Capacity and Identification of Bioactive Compounds by GC-MS of Essential Oils from Spices, Herbs and Citrus

Title:Antioxidant Capacity and Identification of Bioactive Compounds by GC-MS of Essential Oils from Spices, Herbs and Citrus

Volume: 13 Issue: 2

Author(s): Polyana B.F. Biondo*, Fabiana Carbonera, Fernando Zawadzki, Lucas U.R. Chiavelli, Eduardo J. Pilau, Ivanor N. Prado and Jesuí V. Visentainer

Affiliation:

• Department of Chemistry, State University of Maringa, Colombo Avenue, 5790, P.O. Box: 87020-900, Maringa, Parana State,Brazil

Keywords: Essential oils, ORAC, chemical compounds, mass spectrometry, PCA.

Abstract: Background: Essential oils extracted from plant materials are widely studied because of their fungicide and bactericide actions. However, these essential oils also contain compounds with antioxidant activity. Therefore, the antioxidant capacity of essential oils from spices, herbs and citrus was analyzed.

Methods: We evaluated the antioxidant activity of the extracts of spices, herbs and citrus essential oils with the aid of in vitro techniques DPPH (2,2-diphenyl-1-picryl-hidrazila), ABTS (2,2'-azino-bis-3- ethylbenzthiazoline-6-sulphonic acid), FRAP (Ferric reducing ability power) and ORAC (Oxygen Radical Absorbance Capacity). For identification of the major compounds present in the essential oils gas chromatography- mass spectrometry (GC-MS) was used.

Results: The clove and cinnamon essential oils showed high antioxidant capacity, particularly the essential oil extracted from clove leaves, which showed antioxidant capacity values of 1753.36 and 779.06 µmol TE/g in DPPH and ORAC assays, respectively. The nutmeg and oregano essential oils presented intermediate results. The identification of bioactive compounds was performed in these essential oils by gas chromatography-mass spectrometry. Eugenol and caryophyllene were the main compounds observed in the clove and cinnamon essential oils. The principal component analysis (PCA) confirmed the superiority of the clove and cinnamon essential oils.

Conclusion: Therefore, the essential oils extracted from spices proved to be promising sources of antioxidants.

Cite this article as:

Biondo B.F. Polyana*, Carbonera Fabiana, Zawadzki Fernando, Chiavelli U.R. Lucas, Pilau J. Eduardo, Prado N. Ivanor and Visentainer V. Jesuí, Antioxidant Capacity and Identification of Bioactive Compounds by GC-MS of Essential Oils from Spices, Herbs and Citrus, Current Bioactive Compounds 2017; 13 (2) . https://dx.doi.org/10.2174/1573407212666160614080846

DOI https://dx.doi.org/10.2174/1573407212666160614080846	Print ISSN 1573-4072
Publisher Name Bentham Science Publisher	Online ISSN 1875-6646