Chemical Compositions and Antioxidant Activities of The Essential Oils of Some Medicinal and Aromatic Plants

Year 2016, Volume: 57 Issue: 2, 7 - 14, 30.07.2016

Sibel Soycan Önenç , Zümrüt Açıkgöz Figen Kırkpınar Tuncay Küme Çiğdem Şeremet Tuğalay Özer Hakan Bayraktar

Abstract

The present
study was conducted to determine the chemical compositions and antioxidant
activities of some essential oils
of some medicinal and aromatic plants widely used in feed or food industry. The
major compounds of the essential
oils of cinnamon,
cumin, laurel, mint, oregano, rosemary and sage are cinnamaldehyde
propylene glycol acetal (41.50%), cuminaldehyde (44.01%), 1,8 cineole (39.55),
(+) pullegon (67.80%), carvacrol (59.03%), 1,8 cineole (30.12%) and (+) camphor
(17.15%), respectively. There
were significant differences in the antioxidant activities of these essential
oils (P<0.01). In terms of the 2,2-diphenyl-1-picryhydrazyl (DPPH)
assay, laurel essential oil (79.00%) demonstrated the highest antioxidant
activity, followed by that from cumin (75.98%), oregano (75.81%), mint
(69.49%), sage (69.01%), cinnamon (68.83%) and rosemary (63.88%). To conclude,
the DPPH free radical scavenging activities of all essential oils from some
medicinal and aromatic plant species are significantly greater than those of
vitamin E and Trolox (P<0.01).

Keywords

Essential oil, chemical composition, antioxidant activity, aromatic plants

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