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

Kuan Hung Lin, Shu Yin Yeh, Min Yi Lin, Ming Chih Shih, Kai Ts ung Yang, Shih Ying Hwang

研究成果: 雜誌貢獻文章

28 引文 (Scopus)

摘要

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%), β-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 > β-cubebene > linalool. Indigenous cinnamon oil extract showed a good free radical-scavenging capacity at all concentrations studied, except at 2 μg/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) μg/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.

原文英語
頁(從 - 到)133-139
頁數7
期刊Food Chemistry
105
發行號1
DOIs
出版狀態已發佈 - 2007 七月 6

指紋

Cinnamomum
Orchards
chemotypes
Volatile Oils
essential oils
orchards
antioxidant activity
linalool
cubebene
leaves
Antioxidants
Scavenging
acetates
biphenyl
Food preservatives
Clone Cells
cinnamon oil
Food Preservatives
Cinnamomum zeylanicum
clones

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

引用此文

Major chemotypes and antioxidative activity of the leaf essential oils of Cinnamomum osmophloeum Kaneh. from a clonal orchard. / Lin, Kuan Hung; Yeh, Shu Yin; Lin, Min Yi; Shih, Ming Chih; Yang, Kai Ts ung; Hwang, Shih Ying.

於: Food Chemistry, 卷 105, 編號 1, 06.07.2007, p. 133-139.

研究成果: 雜誌貢獻文章

Lin, Kuan Hung ; Yeh, Shu Yin ; Lin, Min Yi ; Shih, Ming Chih ; Yang, Kai Ts ung ; Hwang, Shih Ying. / Major chemotypes and antioxidative activity of the leaf essential oils of Cinnamomum osmophloeum Kaneh. from a clonal orchard. 於: Food Chemistry. 2007 ; 卷 105, 編號 1. 頁 133-139.
@article{f0fae54f22a14848a2acc2d84ef0cb7a,
title = "Major chemotypes and antioxidative activity of the leaf essential oils of Cinnamomum osmophloeum Kaneh. from a clonal orchard",
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{\%}), β-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 > β-cubebene > linalool. Indigenous cinnamon oil extract showed a good free radical-scavenging capacity at all concentrations studied, except at 2 μg/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) μg/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.",
keywords = "Antioxidant activity, Cinnamomum osmophloeum, DPPH (1,1-diphenyl-2-picrylhydrazyl), Essential oil",
author = "Lin, {Kuan Hung} and Yeh, {Shu Yin} and Lin, {Min Yi} and Shih, {Ming Chih} and Yang, {Kai Ts ung} and Hwang, {Shih Ying}",
year = "2007",
month = "7",
day = "6",
doi = "10.1016/j.foodchem.2007.03.051",
language = "English",
volume = "105",
pages = "133--139",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
number = "1",

}

TY - JOUR

T1 - Major chemotypes and antioxidative activity of the leaf essential oils of Cinnamomum osmophloeum Kaneh. from a clonal orchard

AU - Lin, Kuan Hung

AU - Yeh, Shu Yin

AU - Lin, Min Yi

AU - Shih, Ming Chih

AU - Yang, Kai Ts ung

AU - Hwang, Shih Ying

PY - 2007/7/6

Y1 - 2007/7/6

N2 - 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%), β-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 > β-cubebene > linalool. Indigenous cinnamon oil extract showed a good free radical-scavenging capacity at all concentrations studied, except at 2 μg/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) μg/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.

AB - 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%), β-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 > β-cubebene > linalool. Indigenous cinnamon oil extract showed a good free radical-scavenging capacity at all concentrations studied, except at 2 μg/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) μg/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.

KW - Antioxidant activity

KW - Cinnamomum osmophloeum

KW - DPPH (1,1-diphenyl-2-picrylhydrazyl)

KW - Essential oil

UR - http://www.scopus.com/inward/record.url?scp=34347326267&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=34347326267&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2007.03.051

DO - 10.1016/j.foodchem.2007.03.051

M3 - Article

AN - SCOPUS:34347326267

VL - 105

SP - 133

EP - 139

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 1

ER -