Comparative study of the essential oils of three Beilschmiedia species and their biological activities

• الحاوية / القاعدة: International Journal of Food Science and Technology
• المؤلف الرئيسي: 2-s2.0-84955184761
• التنسيق: مقال
• اللغة: English
• منشور في: Blackwell Publishing Ltd 2016
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84955184761&doi=10.1111%2fijfs.12962&partnerID=40&md5=811a84ff229649046feb05cce5ddc404

This study was designed to examine the chemical compositions of the essential oils from three Beilschmiedia species and antioxidant, antimicrobial, antityrosinase, acetylcholinesterase and anti-inflammatory activities. The essential oils of B. kunstleri, B. maingayi, B. penangiana gave β-caryophyllene (10.6-12.1%), β-eudesmol (17.5-24.1%) and δ-cadinene (17.5-28.7%) as the most abundant components respectively. The bark oil of B. maingayi showed the highest activity in β-carotene/linoleic acid (125.9%) and phenolic content (288.2 mg GA g-1), while B. penangiana bark oil was found to have strong activity in DPPH (IC50 84.7 μg mL-1) and ABTS (IC50 108.3 μg mL-1). The essential oils of B. penangiana showed the best activity against Candida glabrata with MIC value 31.3 μg mL-1. The bark oil of B. penangiana gave 82.5% tyrosinase inhibiton. The leaf oil of B. maingayi gave the highest inhibition in AChE (66.6%) and lipoxygenase (77.0%) assay. Our findings demonstrate that the essential oils have great potential for applications in pharmaceutical and food industries. © 2016 Institute of Food Science and Technology.