Abstract

PARDO, Fredy Taipe et al. Bioactive compounds and antioxidant activity of essential oils in leaves of medicinal plants. Rev. Inv. Cs. Agro. y Vet. [online]. 2023, vol.7, n.21, pp.547-559.  Epub Sep 25, 2023. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v7i21.235.

Natural antioxidants have attracted increasing interest for use in the food industry. Objective. The research aimed to determine the bioactive components and antioxidant activity of matico (Piper aduncum) and borage (Borago officinalis) essential oils. Materials and Methods. The essential oil was obtained by steam distillation, and the extraction yield, relative density, ester index, refractive index and the percentage of solubility in ethanol solution were determined. The bioactive components were determined by mass chromatography (GC-MS), and finally the antioxidant activity was determined by the 2,2-diphenyl-1-picryhydrazide (DPPH) free radical method. Results. The extraction yields ranged from 0.29 to 0.43%, with a positive extraction rate of 0.0367 %/ psi, density around 0.996 (g/ml) with similar results for extraction pressures of 8 and 10 psi in both species, with a refractive index of 1.52 for the essential oil and 1.33 hydrolates and an increase in acidity with extraction pressure from 2.69 to 5.46 mg KOH/g. The antioxidant capacity in the two samples were different between 14.258 to 017.030 μmol TEAC/ml showing a difference with extraction pressure. In the essential oils of Piper. aduncum species it was possible to identify 24 chemical components to for Borago officinalis, both species presented as main components for apiol in the three extraction pressures out of a total of (14%). Conclusions. They are a source of bioactive components that promote antimicrobial and antioxidant potentialities for use as food preservatives.

Keywords : Essential oil; Chromatography; Antioxidant activity; Oil yield.

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