Biological Activity and Chemical Composition of Essential Oil from Leaves and Fruits of (J.F.Macbr.) J.F.Macbr.

: In this study, the chemical composition and biological activities of the essential oils extracted from the leaves and fruits of were analyzed. : The essential oils were obtained through hydrodistillation using a Clevenger-type apparatus. Chemical composition was determined by gas chromatography coupled with mass spectrometry (GC-MS) and gas chromatography with a flame ionization detector (GC-FID). The antimicrobial activity was evaluated against four Gram-positive bacteria, three Gram-negative bacteria, and two fungi using the broth microdilution method. Antioxidant activity was assessed using the ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assays. Additionally, the acetylcholinesterase inhibitory effect of the essential oils was measured by a spectrophotometric method. : A total of 23 compounds were identified in the essential oil from the fruits, while 47 compounds were found in the essential oil from the leaves. The major constituents of the fruit essential oil were α-thujone (39.85%), β-thujone (25.04%), sabinene (10.71%), and terpinen-4-ol (4.38%), whereas the main compounds in the leaf essential oil were germacrene D (21.75%), nerolidol (E) (12.39%), and pentadecanal (7.14%). The essential oil from the fruits exhibited antifungal activity against (ATCC 6275), with a minimum inhibitory concentration (MIC) of 1000 μg/mL. Both the fruit and leaf essential oils showed moderate antioxidant activity in the ABTS assay, with SC values of 274.14 ± 1.06 μg/mL and 2798.85 ± 15.69 μg/mL, respectively. Furthermore, the fruit essential oil demonstrated considerable acetylcholinesterase inhibitory activity with an IC value of 65.46 ± 1.01 μg/mL, while the leaf essential oil exhibited an IC value of 158.2 ± 1.02 μg/mL.