Chemical composition and biological activities of Ishpingo essential oil, a traditional Ecuadorian spice from Ocotea quixos (Lam.) Kosterm. (Lauraceae) flower calices

Renato Bruni, Alessandro Medici, Elisa Andreotti, Carlo Fantin, Mariavittoria Muzzoli, Marco Dehesa, Carlo Romagnoli, Gianni Sacchetti

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

117 Citas (Scopus)

Resumen

The essential oil of Ishpingo (Ocotea quixos, Lauraceae) fruit calices was analysed by GC (gas chromatography) and GC-MS (gas chromatography-mass spectrometry). Fourty-four compounds were identified. The main components detected were trans-cinnamaldehyde (27.9%), methylcinnamate (21.6%), 1, 8-cineole (8.0%), benzaldehyde (3.6%), and β-selinene (2.1%). In vitro antioxidant properties of the essential oil, obtained by DPPH (1,1-diphenyl-2-picrylhydrazyl) and β-carotene bleaching assays, were also evaluated. The oil exerted a relatively good capacity to act as a non-specific donor of hydrogen atoms or electrons when checked by the diphenylpicrylhydrazyl assay, quenching 52% of the radical. On the other hand, it showed weak effects in inhibiting oxidation of linoleic acid when assayed by the β-carotene bleaching test. Antibacterial activity of the essential oil was also checked against gram positive (Enterococcus foecalis, Staphylococcus aureus) and gram negative strains (Escherichia coli, Pseudomonas aeruginosa). The oil also showed a dose-dependent antifungal activity against Candida albicans, Saccharomyces cerevisiae, phytopathogen Pythium ultimum and dermatophyte Trichophyton mentagrophytes.

Idioma originalInglés
Páginas (desde-hasta)415-421
Número de páginas7
PublicaciónFood Chemistry
Volumen85
N.º3
DOI
EstadoPublicada - may 2004
Publicado de forma externa

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