Chemical Composition and Antioxidant Activity of Essential Oils from Leaves of Two Specimens of Eugenia florida DC.

Oberdan Oliveira Ferreira,Sandro Percário,Márcia Moraes Cascaes,Everton Luiz Pompeu Varela,Celeste De Jesus Pereira Franco,Eloisa Helena De Aguiar Andrade,Sebastião Gomes Silva,Mozaniel Santana De Oliveira

doi:10.3390/molecules26195848

Abstract

Eugenia florida DC. belongs to the Myrtaceae family, which is present in almost all of Brazil. This species is popularly known as pitanga-preta or guamirim and is used in folk medicine to treat gastrointestinal problems. In this study, two specimens of Eugenia florida (Efl) were collected in different areas of the same region. Specimen A (EflA) was collected in an area of secondary forest (capoeira), while specimen B (EflB) was collected in a floodplain area. The essential oils (EOs) were extracted from both specimens of Eugenia florida by means of hydrodistillation. Gas chromatography coupled to mass spectrometry (GC/MS) was used to identify the volatile compounds present, and the antioxidant capacity of the EOs was determined by antioxidant capacity (AC-DPPH) and the Trolox equivalent antioxidant (TEAC) assay. For E. florida, limonene (11.98%), spathulenol (10.94%) and α-pinene (5.21%) were identified as the main compounds of the EO extracted from sample A, while sample B comprised selina-3,11-dien-6α-ol (12.03%), eremoligenol (11.0%) and γ-elemene (10.70%). This difference in chemical composition impacted the antioxidant activity of the EOs between the studied samples, especially in sample B of E. florida. This study is the first to report on the antioxidant activity of Eugenia florida DC. essential oils.

Highlights

In the secondary metabolism of plants, there is the production and accumulation of compounds of different chemical natures [1], and these chemical compounds, called secondary metabolites, are important for the plant’s ability to defend itself against pathogens, predators and environmental stress [2]
Recent studies report the great importance that essential oils have within the food industry [10], as synthetic additives used in the market, such as butylated hydroxyanisol (BHA) and butylhydroxytoluene (BHT), can be responsible for the emergence of human health problems, including hypersensitivity, allergies, asthma, hyperactivity, neurological damage and cancer [11]
Both specimens were collected in September 2019 in the Municipality of Magalhães Barata, Pará, Brazil, but in different ecosystems

Summary

Introduction

In the secondary metabolism of plants, there is the production and accumulation of compounds of different chemical natures [1], and these chemical compounds, called secondary metabolites, are important for the plant’s ability to defend itself against pathogens, predators and environmental stress [2]. The search for natural antioxidants, originating from plants, has increased significantly, which may be related to the presence of some compounds of the secondary metabolism of plants that can exhibit oxidizing activity, and, in a way, contribute to the combat and inhibition of free radicals [4], which are involved in the physiopathogenesis of numerous diseases and, especially, degenerative diseases [5,6,7]. This has been an important aspect in the search for natural antioxidants in essential oils, as these molecules help the performance of various biological activities, as well as assist in the prevention and treatment of various pathologies [8,9]. The addition of essential oils in edible products, either directly or in edible packaging and coatings, can be a valid alternative to preventing autoxidation and prolonging the shelf-life of these products [8]

Methods

Results

Conclusion