Abstract

HUARACA APARCO, Rosa; DELGADO LAIME, María Del Carmen; TAPIA TADEO, Fidelia  and  NOLASCO CARBAJAL, Guido. Chemical profile and antioxidant activity of the essential oil of native high Andean species of Perú. Rev. Inv. Cs. Agro. y Vet. [online]. 2021, vol.5, n.14, pp.153-165.  Epub Aug 31, 2021. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v5i14.106.

Aromatic herbs have a wide distribution in the Apurímac region, Peru, where we find wild and cultivated species, their interest is based on the presence of essential oils that contain bioactive components that are used as preservatives in the food industry. The objective of the research was to determine the chemical profile and antioxidant activity of the essential oils of Lepechinia meyenii (Walp) Epling and Mentha piperita L. The extraction of essential oils was carried out by means of water vapor distillation under conditions of supersaturation. The following parameters were determined: extraction yield, relative density and refractive index. The chemical profile was made by gas chromatography coupled to mass spectrometry and the antioxidant activity by elimination of the free radical 1,1-diphenyl-2-picrylhydrazyl and H2O2. (DPPH), as a result, the yield percentage was 0.87% and 0.56%, with densities of 0.942 g / mL and 0.919 g / mL and refractive index of 1.4917 and 1.4676 for Lepechinia meyenii (Walp) Epling and Mentha piperita L.), respectively. Essential oils are mainly characterized by a sesquiterpenoid fraction (55.73%) and a monoterpenoid fraction (55.60%). The antioxidant activity was significant at 4.95-0.06 mg / mL and 7.21-0.21 mg / mL. Essential oils from aromatic herbs presented high chemical components and antioxidant activity, being possible antimicrobial, antioxidant, antibacterial candidates for the food industry.

Keywords : Essential oil; antioxidant activity; chromatography, aromatic herbs; chemical profile.

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