Abstract
In this study, the chemical composition, antioxidant and cytotoxic activities of Mexican allspice (Pimenta dioica) berries essential oil were evaluated. The oil was obtained by hydrodistillation and its components were analyzed using gas chromatography and mass spectrometry (GC/MS) method. Twenty eight compounds representing 99.69% of the total oil were characterized. The antioxidant activities of the Mexican allspice essential oil were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. Furthermore, the cytotoxicity of allspice essential oil was tested on breast (MCF-7), hepatocellular (HepG-2), colon (HCT-116), prostate (PC-3) and cervical (HeLa) cancer cell lines using the MTT assay. The essential oil displayed cytotoxic activity against the tested cell lines, with IC50 (half-maximal effective concentration) values in the range of 3.9 ± 0.15 to 14.8 ± 0.15 μg/mL.
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