Antioxidant Activities and Volatile Constituents of Various Essential Oils

Abstract

Thirteen essential oils were examined for their antioxidant activity using three different assay systems. Jasmine, parsley seed, rose, and ylang−ylang oils inhibited hexanal oxidation by over 95% after 40 days at a level of 500 μg/mL in the aldehyde/carboxylic acid assay. Scavenging abilities of the oils for the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical ranged from 39% for angelica seed oil to 90% for jasmine oil at a level of 200 μg/mL. The greatest inhibitory activity toward malonaldehyde (MA) formation from squalene upon UV-irradiation was obtained from parsley seed oil (inhibitory effect, 67%), followed by rose oil (46%), and celery seed oil (23%) at the level of 500 μg/mL. The main compounds of oils showing high antioxidant activity were limonene (composition, 74.6%) in celery seed, benzyl acetate (22.9%) in jasmine, α-pinene (33.7%) in juniper berry, myristicin (44%) in parsley seed, patchouli alcohol (28.8%) in patchouli, citronellol (34.2%) in rose, and germacrene (19.1%) in ylang−ylang. Keywords: Antioxidant activity; essential oils; jasmine oil; malonaldehyde; parsley seed oil; rose oil; squalene