Chemical Composition and Antioxidant Activity of Essential Oil and Methanolic Extracts of Ferula microcolea (Boiss.) Boiss (Apiaceae)

The essential oils of Ferula microcolea, collected from west Iran were obtained by hydrodistillation during the flowering stage and analyzed by gas chromatography and gas chromatography/mass spectrometry. Under the optimum conditions of analysis, 22 constituents (mainly monoterpen compounds) were identified in Ferula microcolea, representing 93.6% of the oil. The main constituents were α-pinene (27.3%), β-pinene (16.4%), nonanal (8.7%), β-caryophyllene (8.5%), and thymol (6.7%). The samples were also subjected to screening for their possible antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl and β-carotene-linoleic acid assays. In the first case, the free radical-scavenging activity of polar sub-fraction of methanol extract showed to be superior as compared to other extracts (IC₅₀ = 34.3 ± 0.3 μg/ml). Nonpolar sub-fraction of methanol extract exhibited stronger activity than the essential oil. In the case of the linoleic acid system, oxidation of the linoleic acid was effectively inhibited by the polar sub-fraction of methanol extract (86.5 ± 0.9%), while the oil and nonpolar sub-fraction of methanol extract were less effective (55.2 ± 0.4% and 81.5 ± 0.8%, respectively).     

Comparative study on the antioxidant capacity and cholinesterase inhibitory activity of Citrus aurantifolia Swingle, C. aurantium L., and C. bergamia Risso and Poit. peel essential oils

Abstract: The interest in medicinal plant research and in the aroma‐therapeutic effects of essential oils in humans has increased in recent years, especially for the treatment of pathologies of relevant social impact such as Alzheimer's disease. The present study was taken up to evaluate the antioxidant capacity and the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activity of the peel essential oils from three Citrus species, C. aurantifolia Swingle, C. aurantium L., and C. bergamia Risso & Poit. Essential oils were analyzed by GC and GC‐MS and they contain mainly limonene, α‐pinene, β‐pinene, γ‐terpinene, and linalyl acetate. C. aurantifolia oil showed the highest radical scavenging activity on ABTS assay (IC₅₀ value of 19.6 μg/mL), while C. bergamia exhibited a good antioxidant activity evaluated by the β‐carotene bleaching test (IC₅₀= 42.6 μg/mL after 60 min of incubation). C. aurantifolia inhibited more selectively AChE. Obtained data suggest a potential use of Citrus oils as a valuable new flavor with functional properties for food or nutraceutical products with particular relevance to supplements for the elderly. Practical Application: The demonstrated antioxidant activity and procholinesterase properties of Citrus essential oils suggested their use as a new potential source of natural antioxidant to added as extra‐nutrient for using in food industries as a valuable new flavor with functional properties for food or nutraceutical products with particular relevance to supplements for the elderly.     

Daphne oleoides: An alternative source of important sesquiterpenes

This study was targeted to characterize the chemical composition and antibacterial properties of Daphne oleoides subsp. oleoides essential oil. The essential oil was analyzed and quantified by gas chromatography and gas chromatography/mass spectrometry. Additionally, the broth dilution method was used to evaluate its antibacterial activity against Bacillus cereus (ATCC 11778), Bacillus subtilis (ATCC 6633), Staphylococcus aureus (ATCC 25923), Staphylococcus epidermidis (ATCC 12228), Streptococcus faecalis (ATTC 29212), Escherichia coli (ATCC 25922), Proteus mirabilis (ATCC 25933), Proteus vulgaris (ATCC 13315), Pseudomonas aeruginosa (ATCC 27853), and Salmonella typhi Ty2 (ATCC 19430). Seventy-nine compounds were identified, representing 95.2% of the total oil. Nootkatone (18.5%), nootkatin (12.1%), and daphnauranol C (11.7%) were determined as the main constituents in the oil. Oxygenated sesquiterpenes were dominating in the oil (43.0%), followed by fatty acid derivatives (13.7%) and carbonylic compounds (9.6%). The minimal inhibitory/bactericidal concentrations of essential oils of D. oleoides were in the range from 25–100 μg/mL, which can be considered as high activity in comparison with the reference antibiotic which was active in the rangefrom 3.12–100 μg/mL. The greatest minimal inhibitory concentration value was determined as 25 µg/mL against both two Bacillus strains and S. epidermidis, B. cereus, B. subtilis, and S. aureus were the most sensitive strains against essential oils when compared with the minimal inhibitory concentrations of control antibiotic. Consequently, Daphne oleoides subsp. oleoides can be exploited as a source of natural antibacterial agents and nootkatone for the pharmaceutical, food, and agricultural industries.     

Assessment of Cymbopogon citratus (DC.) Stapf Essential Oil as Herbal Preservatives Based on Antifungal,Antiaflatoxin, and Antiochratoxin Activities and In Vivo Efficacy during Storage

Thirty‐five randomly collected samples of stored table grapes (Vitis vinifera L.) from different markets of Gorakhpur city, Uttar Pradesh, India, revealed occurrence of 11 types of fungi. Of which, Aspergillus flavus, Aspergillus niger, and Aspergillus ochraceus were dominant causing severe decay of grapes with 58%, 52%, and 67% incidence, respectively. On screening of 15 essential oils at 0.33 μL/mL, Cymbopogon citratus oil caused 100% mycelial inhibition against aforesaid dominant fungi. Oil was fungistatic at 0.29 μL/mL and exhibited broad fungitoxicity against other fruit rotting fungi associated with collected samples. C. citratus oil completely inhibited the growth and mycotoxin (AFB1 and OTA) secretion of the aflatoxigenic and ochratoxigenic strains of A. flavus, A. niger, and A. ochraceus at 0.8 μL/mL. E‐Citral (52.9%) and Z‐Citral (39.38%) were the major components of C. citratus oil during gas chromatography and gas chromatography‐mass spectrometry analysis. Application of 200 and 300 μL of C. citratus oil on 1 kg of stored grapes showed enhancement of shelf life up to 10 d. The oil did not exhibit any phytotoxic effect on fruits. These results confirm that C. citratus oil could be a natural alternative to commercial fungicide for control of fruit rotting fungi of stored grapes.     

Determination of Chemical Composition,Total Phenolic,Antimicrobial, and Antioxidant Activities of Echinophora tenuifolia Essential Oil

In this study, the antioxidant and antimicrobial activities, total phenolic content, and essential oil composition of Echinophora tenuifolia L. subsp. sibthorpiana were investigated. The antioxidant activity of investigated essential oil was assessed by ABTS and DPPH assays. DPPH radical scavenging activity expressed by IC₅₀ was 2.84 g/L, whereas the TEAC value determined by ABTS assay was 0.032 g TEAC/kg plant. Total phenol content of essential oil determined by Folin-Ciocalteu method was calculated as 1.32 g GAE/kg plant. The essential oil extracted by hydrodistillation (Clevenger apparatus) was investigated by GC-MS technique and 78 compounds were identified. The main components of essential oils were found to be δ-3-carene (17.93%), p-cymene (8.99%), methyleugenol (16.41%), and α-phellandrene (9.33%). The antimicrobial activity of investigated essential oil was tested using a broth dilution method against 13 bacterial and 2 fungal microorganisms. The lowest minimum inhibitory concentration of essential oil against Bacillus cereus was 62.5 μg/mL while the antifungal activity was greater than 1000 μg/mL for both Candida albicans and Saccharomyces cereviciae. Investigated essential oil has a certain level of antioxidant and antimicrobial effects, which may be attributed to their chemical compounds. The antimicrobial efficiency of essential oil, especially against Bacillus cereus and Staphylocoocus spp., offers its effectiveness to treatment of wound or disease caused by Gram positive bacteria.     

Composition, quality control and antimicrobial activity of the essential oil of cumin (Cuminum cyminum L.) seeds from Bulgaria that had been stored for up to 36 years

The essential oil of seeds of cumin (Cuminum cyminum L.) from Bulgaria stored for more than 35 years was analyzed by physicochemical methods, GC, GC‐MS and olfactometry and its antimicrobial activity tested using different strains of microorganisms. More than sixty constituents of this cumin oil could be identified as essential volatiles, responsible for the pleasant fresh, clean, spicy (typical cumin‐like) odour of a high quality product. Cumin aldehyde (36%), β‐pinene (19.3%), p‐cymene (18.4%) and γ‐terpinene (15.3%) were the principal compounds found. Antimicrobial testing showed high activity of the essential C. cyminum oil against the mold Aspergillus niger, the Gram (+) bacteria Bacillus subtilis and Staphylococcus epidermidis as well as the yeast Saccharomyces cerevisiae and Candida albicans.     

The influence of organ,season and drying method on chemical composition and antioxidant and antimicrobial activities of Juniperus phoenicea L. essential oils

BACKGROUND: Juniperus phoenicea is an important medicinal plant. In the present study, essential oils (18 samples) from leaves and berries of Juniperus phoenicea L. (Cupressaceae), obtained by various drying methods and in different collection months, were analysed by gas chromatography–mass spectrometry and also evaluated for in vitro antimicrobial and antioxidant activities. Correlations were studied between antimicrobial activity and the chemical composition of essential oils. RESULTS: Sixty‐seven compounds were identified in essential oils, representing 97.7–100%. Essential oils were dominated by monoterpenes and sesquiterpenes, which presented 35.0–93.3% and 6.7–62.0%, respectively, depending of organ, season and drying method. Antimicrobial tests showed that essential oils strongly inhibited the growth of Gram‐positive microorganisms and Mucor ramamnianus, but was inactive against Gram‐negative strains. Antioxidant activity was tested using the ABTS radical‐scavenging assay. Most samples showed good activity (the best IC₅₀ = 41.7 ± 1.5 mg L^?1). CONCLUSIONS: It could be concluded that drying of leaves of J. phoenicea in the sun and berries in oven‐drying was more suitable and was recommended for obtaining higher essential oil yield, but for a higher percentage of some special components such as α‐pinene and δ‐3‐carene shade‐drying was more suitable. Copyright © 2009 Society of Chemical Industry     

Oxygen Radical Absorbance Capacity of Volatile Oils from Japanese Edible Wild Plants (Diplazium Squamigerum,Laportea Macrostachya,and Vitis Coignetiae)

The volatile oils from the Japanese wild edible plants of Diplazium squamigerum, Laportea macrostachya, and Vitis coignetiae were investigated by capillary gas chromatography and gas chromatography-mass spectrometry. The major components of D. squamigerum oil were linalool (28.7%), palmitic acid (13.9%), and α-terpineol (5.5%); of L. macrostachya oil were palmitic acid (14.1%), nonanal (9.2%), and linoleic acid (8.9%); and of V. coignetiae oil were nonanal (13.2%), geraniol (11.6%), and phenylacetaldehyde (8.5%). These oils were assayed to determine their antioxidant activity by the oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. The oxygen radical absorbance capacity values varied from 1255 ± 393 trolox equivalents (μmol TE/g) for D. squamigerum oil, from 514 ± 65 μmol TE/g for L. macrostachya oil, and from 911 ± 118 μmol TE/g for V. coignetiae oil. The difference in the antioxidant activities among D. squamigerum oil, L. macrostachya oil, and V. coignetiae oil were attributed to their different monoterpene alcohol contents and composition in the samples. These data provided evidence that the volatile oil from Japanese edible plants is a good dietary source of antioxidants.     

Chemical Composition,Antimicrobial, and Antioxidant Activities of Essential Oil and Ethanol Extract of Coriandrum sativum L. Leaves from Turkey

This study reports the chemical composition, antioxidant, and antimicrobial activity of the essential oil and ethanol extract of Coriandrum sativum L. leaves. Gas chromatography/mass spectrometry analysis identified 19 compounds representing 95.30% of the oil. (E)-2-decenal (29.87%), linalool (21.61%), (E)-2-dodecenal (7.03%), dodecanal (5.78%), (E)-2-undecenal (3.84%), (E)-2-tridecenal (3.56%), (E)-2-hexadecenal (2.47%), tetradecenal (2.35%), and α-pinene (1.64%) were the main components identified in the essential oil. The samples were screened for their antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl radical scavenging and β-caroten bleaching assay. IC₅₀ value for ethanol extract of C. sativum was determined as 74.87 ± 0.03 μg/mL. Total antioxidant activity value for C. sativum ethanol extract was 85.85 ± 0.04%. Total phenolic content for ethanol extract of the plant was determined as 14.97 ± 0.05 mg gallic acid equivalents/g dry weight. The essential oil and ethanol extract were also tested for antimicrobial activity against 28 different foodborne microorganisms, including 19 bacteria, 7 fungi, and 2 yeast species. The ethanol extract of the plant showed weak antimicrobial activities against microbial strains in both disc diffusion and minimal inhibition concentration tests. This study suggested that Coriandrum sativum L. leaves may be used as a potential source of food flavoring, and for their antioxidants and antimicrobial properties.     

Phytochemical and Antioxidant Properties of Achillea Millefolium from the Eastern Region of Iran

The aim of present study was to evaluation the antioxidant potential of Achillea millefolium on the basis of the chemical compositions of oils obtained by hydrodistillation. In the case of Achillea millefolium, 24 compounds were identified representing the 83.76% of the total oil. The major constituents of the oil were described as α-pinene (10.12%), camphene (4.23%), limonene (5%), borneol (5%), γ-terpinene (8%), carvone (5%), bornyl acetate (2.43%), thymol (15.32%), and carvacrol (20.43%). The oils were also subjected to screening for their possible antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl assays. Thymol (12.0 ± 0.1 µg/mL) and carvacrol (14.43 ± 0.0 µg/mL) showed appreciable antioxidant activity in 2,2-diphenyl-1-picrylhydrazyl test. Antioxidant activity guided fractionation of the oil was carried out by The TLC-bioautography screening and fractionation resulted in the separation of the main antioxidant compound which were identified as thymol (65%) and carvacrol (25%).     

Efficacy of Some Essential Oils Against Aspergillus flavus with Special Reference to Lippia alba Oil an Inhibitor of Fungal Proliferation and Aflatoxin B1 Production in Green Gram Seeds during Storage

During mycofloral analysis of green gram (Vigna radiata (L.) R. Wilczek) seed samples taken from different grocery stores by agar and standard blotter paper methods, 5 fungal species were identified, of which Aspergillus flavus exhibited higher relative frequency (75.20% to 80.60%) and was found to produce aflatoxin B₁. On screening of 11 plant essential oils against this mycotoxigenic fungi, Lippia alba essential oil was found to be most effective and showed absolute inhibition of mycelia growth at 0.28 μL/mL. The oil of L. alba was fungistatic and fungicidal at 0.14 and 0.28 μL/mL, respectively. Oil had broad range of fungitoxicity at its MIC value and was absolutely inhibited the AFB1 production level at 2.0 μL/mL. Chemical analysis of this oil revealed geranial (36.9%) and neral (29.3%) as major components followed by myrcene (18.6%). Application of a dose of 80 μL/0.25 L air of Lippia oil in the storage system significantly inhibited the fungal proliferation and aflatoxin production without affecting the seed germination rate. By the virtue of fungicidal, antiaflatoxigenic nature and potent efficacy in storage food system, L. alba oil can be commercialized as botanical fungicide for the protection of green gram seeds during storage.     

Biological activity of Boswellia serrata Roxb. oleo gum resin essential oil: effects of extraction by supercritical carbon dioxide and traditional methods

The findings of this study suggests that chemical composition, essential oil yield, antioxidant and antimicrobial activity of Boswellia serrata oleo gum resin essential oils extracted by hydro distillation, steam distillation and supercritical fluid carbon dioxide methods vary greatly from each other. The optimum essential oil yield was obtained using hydro distillation method (8.18 ± 0.15 %). The essential oils isolated through different extraction methods contained remarkable amounts of total phenolics and total flavonoids. Essential oil isolated through supercritical fluid carbon dioxide extraction exhibited better antioxidant activity with highest free radical scavenging potential (96.16 ± 1.57 %), inhibition of linoleic acid oxidation (94.18 ± 1.47 %) and hydrogen peroxide free radical scavenging potential (68.25 ± 1.02 %). Moreover, the antimicrobial activity of essential oils was performed through well diffusion, resazurin microtiter plate and micro dilution broth assay assays. The essential oil isolated through steam distillation method revealed highest antimicrobial activity with maximum inhibition zone (24.21 ± 0.34 to12.08 ± 0.30 mm) and least MIC values (35.18 ± 0.77 to 281.46 ± 7.03 µg/mL). The comparison of chemical composition of essential oils isolated at different extraction methods have shown that the concentration of α-thujene, camphene, β-pinene, myrcene, limonene, m-cymene and cis-verbenol was higher in steam distilled essential oil as compared to hydro and supercritical fluid carbon dioxide extracted essential oils. These compounds may be responsible for the higher antimicrobial activity of Boswellia serrata oleo gum resin steam distilled essential oil.     

Comparative GC-MS Analysis of Bay Leaf (Laurus nobilis L.) Essential Oils in Commercial Samples

Chemical composition of Laurus nobilis essential oils traded as spice and medicinal items was analyzed by gas chromatography-mass spectrometry. Sixty-four compounds accounting between 91–99% of the total oil was identified. Qualitative and quantitative differences were found among essential oils obtained from bay leaves used both for cooking and medicinal purposes. The oxygenated compounds were the principal fraction in all analyzed oils and consisted in oxygenated monoterpenes (73.13%), in medicinal essential oil and oxygenated monoterpenes (37.60 and 29.82%), oxygenated sesquiterpenes (15.98 and 22.99%), and phenylpropanoids (24.78 and 26.33%), respectively, in commercial food items. A high content of methyl eugenol (19 ± 4%; 21 ± 1%) and α-terpinyl acetate (18 ± 5%; 17 ± 7%) was found in commercial food items, whereas 1,8-cineole (51%) and α-terpinyl acetate (10%) were the main compounds in commercial pharmaceutical items.     

Amaranth Sprouts: A Potential Health Promoting and Nutritive Natural Food

Amaranth sprouts are an edible food with good nutritional qualities and potential biological activities of their proteins. The chemical composition, angiotensin converting enzyme inhibitory activity and antioxidant activity of the sprouts were determined. Sprouts showed a protein content similar to the seeds’ on a dry basis (16%) and a high fiber content (17%). Amaranth sprout proteins presented a capacity to inhibit angiotensin converting enzyme activity similar to other plant proteins (IC₅₀ = 0.9 ± 0.6 mg/mL). This capacity increased after in vitro gastrointestinal digestion (IC₅₀ = 0.26 ± 0.07 mg/mL). Besides other non protein molecules, the amaranth sprout proteins also presented ABTS^+. scavenging activity (TEAC = 0.32 ± 0.05 μmol/mg) that increased after in vitro gastrointestinal digestion (TEAC = 0.72 ± 0.08 μmol/mg) and oxygen radical antioxidant capacity. According to these results amaranth sprouts are a nutritive food with potential health promoting properties.     

Chemical Composition and Antioxidative Activity of Echinophora platyloba DC. Essential Oil,and Its Interaction with Natural Antimicrobials against Food‐Borne Pathogens and Spoilage Organisms

Abstract: This study was undertaken to determine the chemical composition and antioxidative capacity of Echinophora platyloba DC. essential oil, and its antimicrobial potency against Listeria monocytogenes, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli O157:H7, Pseudomonas aeruginosa, Candida albicans, Candida tropicalis, Rhodotorula rubra, and Rhodotorula mucilaginosa. The essential oil was analyzed by GC and GC‐MS; and evaluated for its antioxidative and antimicrobial (singly or in combination with chitosan, nisin, monolaurin, or amphotericin B) activity. Thirty‐three components were characterized representing 95.69% of the total oil composition in which thymol, trans‐ocimene, carvacrol, and (E)‐sesqui‐lavandulol were the major constituents. The oil exhibited high scavenging (IC₅₀: 49.7 ± 2.3 μg/mL) and relative antioxidative activity (RAA%: 85.21 ± 0.4) in 1,1‐diphenyl‐2‐picrylhydrazyl radicals and β‐carotene/linoleic acid bleaching assays, respectively. The oil showed antimicrobial activity against L. monocytogenes, B. cereus, B. subtilis, S. aureus, S. typhimurium, E. coli O157:H7, P. aeruginosa, C. albicans, C. tropicalis, R. Rubra, and R. mucilaginosa. Moreover, R. mucilaginosa and P. aeruginosa were the most susceptible and most resistant organisms, respectively. Regarding the checkerboard data, 47 fractional inhibitory concentration index (FICIs) (≤0.5) indicated synergistic, whereas 7 FICIs (>0.5 to 1) indicated additive effect. Consequently, E. platyloba DC. essential oil could be used as a recommended natural antioxidant and antimicrobial substance for food preservation.     

Pakistani Bell Pepper (Capsicum annum L.): Chemical Compositions and its Antioxidant Activity

A total of 33 compounds of bell pepper volatile oils were identified by gas chromatography and mass spectrometry (GC–MS) in the volatile dichloromethane extract obtained from Pakistani bell pepper (Capsicum annum L.), locally known as Shimla Mirch. The main constituents of the volatile oils of bell pepper (fresh and dried) were benzaldehyde (20.9–3%), 2-methoxy-3-isobutyl-pyrazine (20.4–9%), Z-β-ocimene (13–3%), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (12.7–2.5%), and β-ionone (12.1–0.9%). Non volatile components of bell pepper ‘Twingo’ and Bell Pepper No. 1 (fresh and dried) were extracted with n-hexane and methanol. All extracts from solvent extraction and the volatile extract described above exhibited clear antioxidant activities at levels of 10–60 μg/mL in the 2,2-diphenyl-1-picrylhydrazyl/linoleic acid and β-carotene bleaching assays. The dried bell pepper ‘Twingo’ volatile oil inhibited 2,2-diphenyl-1-picrylhydrazyl activity by 70.95 ± 0.89%, at a concentration of 60 μg/mL. This study indicates that Pakistani bell pepper could be used to produce novel natural antioxidants as well as a flavoring agent in various food products.     

Comparative study of the essential oil composition of Salvia urmiensis and its enzyme inhibitory activities linked to diabetes mellitus and Alzheimer’s disease

The genus Salvia has economic importance due to its broad uses in traditional medicine, perfume, food, and pharmaceutical industries. In the present work, various extracts and essential oils of Salvia urmiensis Bunge., were screened for their inhibitory activity against acetylcholinesterase and butyrylcholinesterase, the enzymes linked to neurodegeneration, and against α-amylase and α-glucosidase (involved in diabetes mellitus; DM). Chemical compositions of the essential oils of leaves and flowers of the plant were also determined. The tested samples exhibited moderate to high anti-diabetic potential (IC₅₀ = 8–145 µg/mL) and moderate anticholinesterase activity (IC₅₀ = 44–892 µg/mL). Essential oil of leaves was rich in ester compounds such as ethyl linoleate (19%), methyl hexadecanoate (17%), and methyl linoleate (7.5%). The major compound of essential oil of flowers was 6,10,14-trimethyl-2-pentadecanone (55.7%). This is the first report on the enzyme inhibitory activity of S. urmiensis and also the chemical composition of its leaves and flowers in essential oils. The results indicated that S. urmiensis could be considered a valuable source for functional foods and pharmaceuticals.     

Chemical composition,antibacterial and antioxidant activity of the essential oils of Metaplexis japonica and their antibacterial components

The aim of this research was to determine the chemical composition, antioxidant and antibacterial properties of the essential oils from Metaplexis japonica and isolation of antibacterial constituents from the essential oils. Results showed that 63 components were identified in essential oils. Phenylethyl alcohol (77.978%), α‐terpineol (31.810%) and docosane (21.644%) were the most abundent constituents of flower oil, leaf oil and fruit oil, respectively. Based on bioactivity‐guided fractionation, three active constituents were isolated and identified as phenylethyl alcohol, α‐terpineol and β‐linalool. Both flower oil and phenylethyl alcohol showed high antibacterial performance, with inhibition zone from 25 ± 0.5 to 11 ± 0.6 mm at highest concentration, and MIC values ranging from 0.125 to 2%. In both DPPH and ABTS assay, the oils showed moderate antioxidant activity. These results indicate potential efficacy of active constituents and essential oils of M. japonica to control food‐borne pathogenic and spoilage bacteria.     

Lipids Classes,Fatty Acids,Fat Soluble Vitamins,and Molecular Species of the Triacylglycerol of Baphia nitida and Gliricidia sepium Seed Oils

Oil was extracted from the seeds of B. nitida and G. sepium and evaluated for its fatty acid composition, lipid profile, fatty acid distribution, fat soluble vitamins, unsaponifiable matter content, and molecular speciation of triacylglycerol. C18:2 was the predominating fatty acid found in the oils of B. nitida (50.00 ± 0.20 g/100 g fatty acids) and G. sepium (32.20 ± 0.30 g/100 g fatty acids) while the neutral lipids were the dominating lipid class in the oils of B. nitida (95.50 ± 0.70 g/100 g oil) and G. sepium (98.00 ± 0.30 g/100 g oil). Molecular species with equivalent carbon chain number C₄₈ were mainly present in the oils of B. nitida (39.6 ± 0.2%) and G. sepium (33.4 ± 0.0%). Digalactosyldiacylglycerol was the major glycolipid found in B. nitida (54.08 ± 0.10%) while both digalactosyldiacylglycerol (34.47 ± 0.50%) and digalactosylmonoacylglycerol (43.71 ± 0.20%) were found to be dominantly present in the oil of G. sepium. Phosphatidylethanol amine was the most abundant phospholipid found in B. nitida (97.70 ± 0.10%) while lyso phosphatidylethanol amine was the most abundant in G. sepium (74.22 ± 0.30%). Vitamins A and E were the two fat soluble vitamins detected in both oils while the gas chromatography-mass spectrometry result of the unsaponifiable matters revealed the presence of phytol, dodecatrienol, campesterol, stigmasterol, beta sitosterol, beta amyrin, beta tocopherol, stigmast-7-en-3-ol, stigmast-4-en-3-one, and hydrocarbons.     

Volatile constituents of essential oils isolated from different parts of cinnamon (Cinnamomum zeylanicum Blume)

Cinnamon (Cinnamomum zeylanicum Blume, syn C verum JS Presl, family Lauraceae) is an important spice and aromatic tree cultivated in Sri Lanka and India. On steam distillation, different parts of cinnamon yield volatile oils of varying composition. In the present investigation the profiles of essential oils isolated from tender twigs bearing reproductive parts, from pedicels of buds and flowers, from buds and flowers, from pedicels of fruits and from fruits were analysed by gas chromatography (GC) and GC/mass spectrometry (GC/MS). The essential oil yields of the different plant parts were: tender twigs, 0.40%; pedicels of buds and flowers, 0.36%; buds and flowers, 0.04%; pedicels of fruits, 0.33%; fruits, 0.32%. The tender twig oil was richer in α‐phellandrene (3.4%), limonene (1.6%) and (E)‐cinnamaldehyde (4.0%). The volatile oils from pedicels were richer in neryl acetate (1.4–2.0%), (E)‐cinnamyl acetate (58.1–64.5%) and β‐caryophyllene (9.6–11.1%). Higher amounts of (Z)‐cinnamyl acetate (6.1%), α‐humulene (2.2%), δ‐cadinene (2.2%), humulene epoxide I (5.0%), α‐muurolol (4.9%) and α‐cadinol (2.4%) were observed in the oil of buds and flowers. The fruit oil showed greater concentrations of α‐pinene (4.2%), β‐pinene (1.9%) and linalool (27.4%). However, all the oils contained linalool (3.6–27.4%), (E)‐cinnamyl acetate (22.0–64.5%) and β‐caryophyllene (6.9–11.1%) as their major compounds. This is the first report on the oil profiles of pedicels and of buds and flowers of cinnamon. © 2002 Society of Chemical Industry