Essential oil composition of Pistacia lentiscus L. and Myrtus communis L.: Evaluation of antioxidant capacity of methanolic extracts

The seasonal variation of the essential oil composition, the antioxidant activity (DPPH, FRAP assays) and the total phenolic content (Folin-Ciocalteu assay) of two aromatic wild plants, Pistacia lentiscus L. (Anacardiaceae) and Myrtus communis L. (Myrtaceae), grown in Zakynthos, a Greek island, was...

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Bibliographic Details
Published in:	Food chemistry Vol. 107; no. 3; pp. 1120 - 1130
Main Authors:	Gardeli, Chryssavgi, Vassiliki, Papageorgiou, Athanasios, Mallouchos, Kibouris, Theodosis, Komaitis, Michael
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-04-2008 Elsevier
Subjects:	Antioxidant activity Aroma and flavouring agent industries Biological and medical sciences chemical constituents of plants essential oils Essential oils analysis flowering Food industries free radical scavengers Fundamental and applied biological sciences. Psychology methanol methanolic extracts monoterpene hydrocarbon monoterpenoids Myrtus communis Myrtus communis L phenolic compounds Phenolics Pistacia lentiscus Pistacia lentiscus L plant extracts Seasonal variation wild plants Essential oils analysis Pistacia lentiscus L Myrtus communis L Seasonal variation Phenolics Antioxidant activity Evaluation Extract Antioxidant Pistacia Dicotyledones Analysis Angiospermae Phenols Spermatophyta Chemical composition Essential oil Anacardiaceae
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Summary:	The seasonal variation of the essential oil composition, the antioxidant activity (DPPH, FRAP assays) and the total phenolic content (Folin-Ciocalteu assay) of two aromatic wild plants, Pistacia lentiscus L. (Anacardiaceae) and Myrtus communis L. (Myrtaceae), grown in Zakynthos, a Greek island, was investigated. The essential oil was obtained by hydrodistillation and subsequently analysed by GC–MS. The essential oil composition of P. lentiscus L. was characterised by a high monoterpene hydrocarbon fraction (45.0–68.3%), which was found in greater amounts during the flowering stage (May). At the same stage, the extracts showed the highest free radical-scavenging activity (IC 50 = 5.09 mg/l) and antioxidant capacity (131 mmol/l), as well as the highest phenolic content (588 mg gallic acid/g plant material). The strongest antioxidant activity and the highest phenolic content for M. communis L. were obtained during full flowering stage (August). Its essential oil composition was characterised by a high oxygenated monoterpene fraction (70.1–73.2%), the highest accumulation of which was also observed during the same flowering stage.
Bibliography:	http://dx.doi.org/10.1016/j.foodchem.2007.09.036
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2007.09.036