Abstract
The objectives of this study were to chemically characterize and evaluate the antioxidant activity of essential oils Cinnamodendron dinisii Schwacke (pepper) and Siparuna guianensis Aublet (negramina). The essential oil was isolated by hydrodistillation using a Clevenger modified apparatus, and the identification and quantification of constituents, through GC/MS and GC-FID analysis. The antioxidant activity was evaluated using β-carotene/linoleic acid system and the DPPH radical sequestering method. In chromatographic analysis, the majority constituents found in the essential oil of C. dinisii were bicyclic monoterpenes, α-pinene (35.41%), β-pinene (17.81%), sabinene (12.01%) and sesquiterpene bicyclogermacrene (7.59%). In the essential oil of the fresh leaves of Siparuna guianensis Aublet, acyclic monoterpene, β-myrcene (13.14%), and sesquiterpenes, germacrene-D (8.68%) and bicyclogermacrene (16.71%) were identified. The antioxidant activity was low by the β-carotene/linoleic acid test and was not evidenced by the DPPH test, for both oils evaluated.
Highlights
The use of medicinal plants by humans dates back thousands of years due to their medicinal and nutritional properties
The collected material was sent to the Laboratory of Organic Chemistry—Essential Oils of the Chemistry Department, Federal University of Lavras (UFLA) Lavras/MG, in which mature healthy leaves were selected with no injuries and blemishes caused by pathogens, insects or sunburn
It can be observed that the essential oil presents almost entirely monoterpene hydrocarbons (76.20%), presenting as majority components bicyclic monoterpenes, α-pinene (35.41%), β-pinene (17.81%), sabinene (12.01%) and sesquiterpene bicyclogermacrene (7.59%)
Summary
The use of medicinal plants by humans dates back thousands of years due to their medicinal and nutritional properties. The antioxidant activity of volatile oils, even very pronounced, can hardly be attributed to the components alone since due to the complex chemical composition of these natural compounds, which may contain molecules with different functional groups, the magnitude of the antioxidant activity shown by them can be related to the effect caused by the interaction of all constituents present in the essential oil, from those present in a greater proportion to those present in minor amounts. This interaction may produce a synergistic effect, when the interaction enhances the effect of the oil, or. The objectives of this study were to chemically characterize and evaluate the antioxidant activity of essential oils of C. dinisii and S. guianensis
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