Abstract
Essential oil obtained from Maclura triscuspidata fruit has been reported to have functional properties. This study aimed at determining chemical compositions and antioxidant activities of steam-distilled essential oil (SDEO) and glycosidically bound aglycone fraction (GBAF) isolated from fully ripe M. triscuspidata fruit. SDEO was isolated by simultaneous steam distillation and extraction (SDE). GBAF was prepared by Amberlite XAD-2 adsorption of methanol extract, followed by methanol elution and enzymatic hydrolysis. Both fractions were analyzed by gas chromatography–mass spectrometry (GC–MS). A total of 76 constituents were identified from both oils. Apart from fatty acids and their esters, the SDEO contained p-cresol in the highest concentration (383.5 ± 17.7), followed by δ-cadinene (147.7 ± 7.7), β-caryophyllene (145.7 ± 10.5), β-ionone (141.0 ± 4.5), n-nonanal (140.3 ± 20.5), theaspirane A (121.3 ± 4.5) and theaspirane B (99.67 ± 9.05 µg/g). Thirteen carotenoid-derived compounds identified in the SDEO are being isolated from M. triscuspidata fruit for the first time. Out of the 22 components identified in GBAF, 14 were present only in the glycosidically bound volatiles. Antioxidant activity of the GBAF was higher than that of SDEO. These results suggest that glycosidically bound volatiles of M. triscuspidata fruit have a good potential as natural antioxidants.
Highlights
Plant-derived essential oils are complex mixtures of volatile and semi-volatile organic compounds characterized by diverse odors and chemical compositions depending on their origins
A total of 55 compounds including 17 tentatively identified compounds were identified in steam-distilled essential oil (SDEO)
10 kinds of carotenoid-derived compounds were identified in the SDEO
Summary
Plant-derived essential oils are complex mixtures of volatile and semi-volatile organic compounds characterized by diverse odors and chemical compositions depending on their origins They are traditionally obtained from various plant tissues including fruits, seed, leaves, flowers, roots, woods and barks by means of hydrodistillation, steam distillation, solvent extraction or cold pressing [1,2]. Due to their organoleptic and biological properties, essential oils have been used as flavoring agents and natural preservatives in foods since ancient times [3]. These compounds have been reported to have various biological activities including antimicrobial, antioxidant, antiviral, antiplatelet, antithrombotic, antiallergic, anti-inflammatory, antimutagenic, and anticarcinogenic properties [4,5,6].
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