Leaf Essential Oil Composition, Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content of Pimenta Dioica (L.)Merr (Myrtaceae): A Superior Quality Spice Grown in Sri Lanka

摘要

Pimenta dioica(Linn.)Merill. (Myrtaceae) is well-renowned, industrially important, aromatic spice plant widely used in traditional systems of medicine, food, perfumery and cosmetic industries. Present study describes the essential oil content, composition, and antioxidant capacity of mature and immature leaves of Pimenta dioica. Essential oil was extracted using Clevenger-type apparatus for 5 hrs. Leaf essential oil composition was analyzed using GC-MS. Quantification of Total Antioxidant Capacity (TAC), Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) were carried out using standard methodologies. The oil yield was 0.80 % (v/w) of fresh weight. Twelve compounds comprising more than 97% of total composition were identified by GC/MS analysis. Eugenol (85.33±2.0 %) was identified as a major constituent of essential oil and followed by β-caryophylene (4.36±0.3%), cineole (4.19±0.3%),linalool (0.83±0.11%) and α-humulene (0.76±0.12%).Immature leaf extracts exhibited the marked Total Antioxidant Capacity (TAC) (537.18±11.62mg trolox equivalent per g of sample); Total Phenolic Content (TPC) (99.09±3.65 mg Gallicacid equivalent per g of sample), and Total Flavonoid Content (TFC) (136.71±3.24 mg Rutin equivalent per g of sample). Presence of greater amount of eugenol in essential oil, TAC, TPC and TFC in leaf extracts undoubtedly demonstrated potential of Pimenta dioica essential oil and leaf material as a fabulous raw material for food, perfumery and cosmetic industries. Further harvesting of immature leaves could be suggested for better therapeutic benefits.