Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves

Detalhes bibliográficos
Autor(a) principal: NIE,Xianxian
Data de Publicação: 2022
Outros Autores: WANG,Ziying, REN,Jingxin, LIU,Xiangqian, XU,Zhong, WHANG,Wankyunn, LIANG,Zongsuo, MANS,Dennis, ZHANG,Xiaodan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100796
Resumo: Abstract The main objective of the current study was to investigate the components and antioxidant activity of essential oil extracted from Purple Eleutherococcus leaves (identified as Eleutherococcus simonii) (PEEO) by hydrodistillation (HD) and solid-phase microextraction (SPME). Fourteen chemical components were identified in PEEO using gas chromatography-mass spectrometry (GC-MS), accounting for 41.21% of the total essential oil extracted by SPME, including isopropyl toluene, 4-methylene-1-(1-methylethyl) cyclohexene (3.24%), fumaric-red myrrh alcohol (2.94%), farnesol acetate (2.92%), etc. Forty-three compounds were identified by HD, accounting for 73.28% of the total essential oil extracted by HD, including α-Farnesene (3.4%), Hexadecanoic acid, methyl ester (1.28%), (α-Bisabolol (0.87%), etc. The antioxidant activity of PEEO was characterized for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, ABTS method and FRAP method, and the IC50 values were 1.125 mg/mL, 0.945 mg/mL and 0.862 mg/mL, respectively. The IC50 values for DPPH, ABTS and FRAP of essential oil were similar to those of ascorbic acid (VC; 0.853, 0.945 and 0.037 mg/mL). The results showed that the essential oil of PEEO has a high radical scavenging activity.
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spelling Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leavesEleutherococcus simonii leavesessential oilGC-MShydrodistillationsolid phase microextractionantioxidant activityAbstract The main objective of the current study was to investigate the components and antioxidant activity of essential oil extracted from Purple Eleutherococcus leaves (identified as Eleutherococcus simonii) (PEEO) by hydrodistillation (HD) and solid-phase microextraction (SPME). Fourteen chemical components were identified in PEEO using gas chromatography-mass spectrometry (GC-MS), accounting for 41.21% of the total essential oil extracted by SPME, including isopropyl toluene, 4-methylene-1-(1-methylethyl) cyclohexene (3.24%), fumaric-red myrrh alcohol (2.94%), farnesol acetate (2.92%), etc. Forty-three compounds were identified by HD, accounting for 73.28% of the total essential oil extracted by HD, including α-Farnesene (3.4%), Hexadecanoic acid, methyl ester (1.28%), (α-Bisabolol (0.87%), etc. The antioxidant activity of PEEO was characterized for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, ABTS method and FRAP method, and the IC50 values were 1.125 mg/mL, 0.945 mg/mL and 0.862 mg/mL, respectively. The IC50 values for DPPH, ABTS and FRAP of essential oil were similar to those of ascorbic acid (VC; 0.853, 0.945 and 0.037 mg/mL). The results showed that the essential oil of PEEO has a high radical scavenging activity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100796Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.76821info:eu-repo/semantics/openAccessNIE,XianxianWANG,ZiyingREN,JingxinLIU,XiangqianXU,ZhongWHANG,WankyunnLIANG,ZongsuoMANS,DennisZHANG,Xiaodaneng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100796Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves
title Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves
spellingShingle Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves
NIE,Xianxian
Eleutherococcus simonii leaves
essential oil
GC-MS
hydrodistillation
solid phase microextraction
antioxidant activity
title_short Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves
title_full Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves
title_fullStr Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves
title_full_unstemmed Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves
title_sort Identification of antioxidant ingredients by GC-MS from the essential oil of Purple Eleutherococcus simonii leaves
author NIE,Xianxian
author_facet NIE,Xianxian
WANG,Ziying
REN,Jingxin
LIU,Xiangqian
XU,Zhong
WHANG,Wankyunn
LIANG,Zongsuo
MANS,Dennis
ZHANG,Xiaodan
author_role author
author2 WANG,Ziying
REN,Jingxin
LIU,Xiangqian
XU,Zhong
WHANG,Wankyunn
LIANG,Zongsuo
MANS,Dennis
ZHANG,Xiaodan
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv NIE,Xianxian
WANG,Ziying
REN,Jingxin
LIU,Xiangqian
XU,Zhong
WHANG,Wankyunn
LIANG,Zongsuo
MANS,Dennis
ZHANG,Xiaodan
dc.subject.por.fl_str_mv Eleutherococcus simonii leaves
essential oil
GC-MS
hydrodistillation
solid phase microextraction
antioxidant activity
topic Eleutherococcus simonii leaves
essential oil
GC-MS
hydrodistillation
solid phase microextraction
antioxidant activity
description Abstract The main objective of the current study was to investigate the components and antioxidant activity of essential oil extracted from Purple Eleutherococcus leaves (identified as Eleutherococcus simonii) (PEEO) by hydrodistillation (HD) and solid-phase microextraction (SPME). Fourteen chemical components were identified in PEEO using gas chromatography-mass spectrometry (GC-MS), accounting for 41.21% of the total essential oil extracted by SPME, including isopropyl toluene, 4-methylene-1-(1-methylethyl) cyclohexene (3.24%), fumaric-red myrrh alcohol (2.94%), farnesol acetate (2.92%), etc. Forty-three compounds were identified by HD, accounting for 73.28% of the total essential oil extracted by HD, including α-Farnesene (3.4%), Hexadecanoic acid, methyl ester (1.28%), (α-Bisabolol (0.87%), etc. The antioxidant activity of PEEO was characterized for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, ABTS method and FRAP method, and the IC50 values were 1.125 mg/mL, 0.945 mg/mL and 0.862 mg/mL, respectively. The IC50 values for DPPH, ABTS and FRAP of essential oil were similar to those of ascorbic acid (VC; 0.853, 0.945 and 0.037 mg/mL). The results showed that the essential oil of PEEO has a high radical scavenging activity.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100796
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100796
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.76821
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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