Chemical Constituents and Antioxidant Activities in vitro of Essential Oils from Osmanthus fragrans Fruits
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Abstract:
The essential oils from Osmanthus fragrans fruits were extracted by water-steam distillation. Their chemical components were analyzed by gas chromatography-mass spectrometry, and the relative contents of the chemical components were determined with peak area normalization method. The antioxidant activities of essential oils in vitro were evaluated by total reducing power, metal chelating ability, and scavenging capacity against ABTS· and DPPH· with Vc or EDTA as the positive control. The results showed that 44 compounds, which occupied 89.12% of total constituents, were identified from the essential oils. The esters and acids were the dominant components in the essential oils, which occupied 47.28% and 15.67% of total constituents, respectively. The major compounds in the essential oils were 5-vinyl-3-pyridinecarboxylic acid methyl ester, methyl-4-formylbenzoate, palmitic acid, 1, 21-docosadiene and 1, 2-epoxyoctadecane. The essential oils exhibited significant antioxidant activities in vitro in a concentration-dependent fashion. The ED50 values of total reducing power, metal chelating ability, and scavenging capacity against ABTS· and DPPH· were 147.63, 41.25, 33.51, and 50.94 L, respectively.
