Major chemotypes and antioxidative activity of the leaf essential oils of Cinnamomum osmophloeum Kaneh. from a clonal orchard

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Title:	Major chemotypes and antioxidative activity of the leaf essential oils of Cinnamomum osmophloeum Kaneh. from a clonal orchard
Authors:	Lin, Kuan-Hung Yeh, Shu-Yin Lin, Min-Yi Shih, Ming-Chih Yang, Kai-Ts'ung Hwang, Shih-Ying
Contributors:	園生系
Keywords:	antioxidant activity Cinnamomum osmophloeum DPPH (1,1-diphenyl-2-picrylhydrazyl) essential oil
Date:	2007
Issue Date:	2009-11-11 10:52:18 (UTC+8)
Abstract:	Essential oils of 92 cutting clones from a clonal orchard of Cinnamomum osmophloeum Kaneh. were obtained by hydrodistillation and characterised by gas chromatography-mass spectrometry. Our results showed that the yields of essential oils ranged between 0.09% and 2.65% (vol/fresh wt). The constituents of essential oils varied among samples. The major chemotypes classified in the individual cutting clones were cinnamaldehyde (50 plants, representing 50-95% of the total volatiles), linalool (1 plant, 73.3%), beta-cubebene (2 plants, 59.4% and 78.7%), and cinnamyl acetate (1 plant, 61.8%). The antioxidant activities of the four chemotypes were determined using a 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay. The antioxidant activities of the essential oil decreased in the order of cinnamyl acetate > cinnamaldehyde > beta-cubebene > linalool. Indigenous cinnamon oil extract showed a good free radical- scavenging capacity at all concentrations studied, except at 2 mu g/ml. The scavenging activity increased with increasing concentration of the extract. The capability of the four essential oil chemotypes to reduce the stable radical, DPPH, to DPPH-H was assayed by a decrease in the IC50 values of 10.4 (cinnamyl acetate type) to 29.7 (linalool type) mu g/ml. These results suggest that the leaf essential oil of C osmophloeum possesses chemical compounds with antioxidant activity which can be used as natural preservatives in food and/or by the pharmaceutical industry. Trees in this plantation which can be used for further propagation for the production of chemotypes of interest were identified. (c) 2007 Elsevier Ltd. All rights reserved.
Relation:	FOOD CHEMISTRY Volume: 105 Issue: 1 Pages: 133-139
Appears in Collections:	[Department of Horticulture] journal articles

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