Cerrón-Mercado Francis, Perez-Alvarez Jose Angel, Nolazco-Cama Diana, Salva-Ruíz Bettit, Tellez-Monzon Lena, Fernández-López Juana, Viuda-Martos Manuel
IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Alicante, Spain.
Departamento de Tecnología de Alimentos y Productos Agropecuarios (TAPA), Universidad Nacional Agraria la Molina, UNALM, Lima 15024, Peru.
Foods. 2023 Feb 20;12(4):894. doi: 10.3390/foods12040894.
The chemical composition, antioxidant, and antibacterial properties of the essential oil from the leaves of Sm., grown in Peru, were studied. The EO was extracted using steam distillation, and its chemical composition was analyzed using GC-MS, while the antioxidant activity was evaluated using the radical, scavenging capacity (DPPH and ABTS assays), and ferric reducing antioxidant power (FRAP) assays, ferrous ion chelating (FIC) activity, and the Rancimat test. The antibacterial activity against , , and was studied using the agar well diffusion method. Twenty-seven compounds were identified in the essential oil, and the major components were -tagetenone (37.27%), -tagetenone (18.84%), dihydrotagetone (14.38%), and trans-tagetone (5.15%). With regard to antioxidant properties, the IC values obtained for the DPPH, ABTS, and FIC assays were 53.37, 46.38, and 22.65 mg/mL, respectively. These values were lower than those obtained for standard butylated hydroxytoluene and ascorbic acid. In the Rancimat test, antioxidant activity was achieved only at high concentration. essential oil showed a marked antibacterial activity against all bacterial strains at all concentrations assayed. This study demonstrated that essential oil could be considered as an alternative to synthetic antioxidants and antimicrobial agents in the food industry.
对生长在秘鲁的某植物叶片精油的化学成分、抗氧化和抗菌特性进行了研究。采用水蒸气蒸馏法提取精油，用气相色谱 - 质谱联用仪（GC - MS）分析其化学成分，同时通过自由基清除能力（DPPH和ABTS测定法）、铁还原抗氧化能力（FRAP）测定法、亚铁离子螯合（FIC）活性以及Rancimat试验评估其抗氧化活性。采用琼脂扩散法研究了该精油对[具体细菌名称1]、[具体细菌名称2]和[具体细菌名称3]的抗菌活性。在精油中鉴定出27种化合物，主要成分是 - 万寿菊酮（37.27%）、 - 万寿菊酮（18.84%）、二氢万寿菊酮（14.38%）和反式万寿菊酮（5.15%）。关于抗氧化特性，DPPH、ABTS和FIC测定法获得的IC值分别为53.37、46.38和22.65 mg/mL。这些值低于标准丁基羟基甲苯和抗坏血酸的值。在Rancimat试验中，仅在高浓度下才具有抗氧化活性。该精油在所有测定浓度下对所有细菌菌株均表现出显著的抗菌活性。本研究表明，该精油可被视为食品工业中合成抗氧化剂和抗菌剂的替代品。
