title: Chemical Composition and Antioxidant Activity of Essential Oils from Cinnamodendron dinisii Schwacke and Siparuna guianensis Aublet.
abstract: The objectives of this study were to chemically characterize and evaluate the antioxidant activity of essential oils Cinnamodendron dinisii Schwacke (pepper) and Siparuna guianensis Aublet (negramina). The essential oil was isolated by hydrodistillation using a Clevenger modified apparatus, and the identification and quantification of constituents, through GC/MS and GC-FID analysis. The antioxidant activity was evaluated using β-carotene/linoleic acid system and the DPPH radical sequestering method. In chromatographic analysis, the majority constituents found in the essential oil of C. dinisii were bicyclic monoterpenes, α-pinene (35.41%), β-pinene (17.81%), sabinene (12.01%) and sesquiterpene bicyclogermacrene (7.59%). In the essential oil of the fresh leaves of Siparuna guianensis Aublet, acyclic monoterpene, β-myrcene (13.14%), and sesquiterpenes, germacrene-D (8.68%) and bicyclogermacrene (16.71%) were identified. The antioxidant activity was low by the β-carotene/linoleic acid test and was not evidenced by the DPPH test, for both oils evaluated.
authors.affiliation: Department of Chemistry, University of Lavras, Lavras, MG 37200-000, Brazil. mileneaandrade@hotmail.com.
authors.forename: Milene Aparecida
authors.initials: MA
authors.lastname: Andrade
authors.affiliation: Department of Chemistry, University of Lavras, Lavras, MG 37200-000, Brazil. mcardoso@dqi.ufla.br.
authors.forename: Maria
authors.initials: M
authors.lastname: das Graças Cardoso
authors.affiliation: Department of Chemistry, University of Lavras, Lavras, MG 37200-000, Brazil. juandrade_quimica@yahoo.com.br.
authors.forename: Juliana
authors.initials: J
authors.lastname: de Andrade
authors.affiliation: Department of Chemistry, University of Lavras, Lavras, MG 37200-000, Brazil. lufernandes1000@hotmail.com.
authors.forename: Lucilene Fernandes
authors.initials: LF
authors.lastname: Silva
authors.affiliation: Department of Chemistry, University of Lavras, Lavras, MG 37200-000, Brazil. teixeira_ml@hotmail.com.
authors.forename: Maria Luisa
authors.initials: ML
authors.lastname: Teixeira
authors.affiliation: Department of Food Science, University of Lavras, Lavras, MG 37200-000, Brazil. jumvalerio82@hotmail.com.
authors.forename: Juliana Maria
authors.initials: JM
authors.lastname: Valério Resende
authors.affiliation: Universidade de Lisboa, Faculdade de Ciências de Lisboa, DBV, Instituto de Biotecnologia e Bioengenharia, Centro de Biotecnologia Vegetal, C2, Campo Grande, 1749-016 Lisboa, Portugal. acsf@fc.ul.pt.
authors.forename: Ana Cristina
authors.initials: AC
authors.lastname: da Silva Figueiredo
authors.affiliation: Universidade de Lisboa, Faculdade de Ciências de Lisboa, DBV, Instituto de Biotecnologia e Bioengenharia, Centro de Biotecnologia Vegetal, C2, Campo Grande, 1749-016 Lisboa, Portugal. jgbarroso@fc.ul.pt.
authors.forename: José Gonçalves
authors.initials: JG
authors.lastname: Barroso
keywords: chemical composition; free radicals; volatile oils