Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves

Abstract

Ocimum tenuiflorum has a characteristic spicy, sweet and green aroma and has been used as a medicinal herb for various diseases in Ayurveda systems. This study aimed to investigate the aroma‐impact components and antioxidant activity of the essential oil from O. tenuiflorum leaves, grown in Sri Lanka, which was obtained by hydrodistillation. The volatile compounds in the essential oil were measured by gas chromatograph–mass spectrometry. The major components were caryophyllene oxide (23.8%), β‐caryophyllene (18.2%), germacrene D (14.6%), α‐copaene (14.4%) and eugenol (10.0%). The characteristics of aroma components of the essential oil were determined by gas chromatography–olfactometry and aroma extract dilution analysis. Eleven compounds, including eugenol, rotundone, β‐damascenone, linalool and geraniol, were identified as aroma‐impact components of the essential oil. Among them, the dominant components were identified as eugenol, rotundone, 3‐hydroxy‐4,5‐dimethyl‐2(5H)‐furanone, coumarin and vanillin, which were quite different from the results of chemical analysis. The antioxidant activity of the essential oil was evaluated by 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity, 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) radical cation scavenging activity and β‐carotene bleaching assays. All results showed that the essential oil exhibited strong antioxidant activity, and antioxidant‐active components were proved to be eugenol by column chromatography. Furthermore, the presence of new antioxidant compounds other than eugenol, which had previously been reported, was also revealed. Therefore, the essential oil from O. tenuiflorum leaves has great potential as a resource in the cosmetics and food industries.

Effects of Cabya (Piper retrofractum Vahl.) Fruit Developmental Stage on VOCs

“…Syn Kok Yeo et al [ 16 ] showed theβ-bisabolene isomer to be the main component of essential oil obtained from the medicinally valuable opoponax (Commiphora guidottii), and also suggested that β-bisabolene could be further studied for its application in the treatment of breast cancer. In the meantime, the major aroma constituent of -copaene, which has been identified in the fruits of Rubus ulmifolius [ 17 ], Criollo cacao [ 18 ], and Ocimum tenuiflorum leaves [ 19 ], is a complex, highly volatile, and extensively distributed plant compound [ 20 ].…”

Effect of Dehulling Pretreatment on the Flavor of Sesame Paste

“…D-Limonene, a monocyclic terpene, offered a citrus aroma and was a major by-product of the citrus industry, commonly used as a flavor additive in foods, beverages, and fragrances 20) . α-copaene provided a woody aroma and was a major volatile compound in basil leaf essential oil 21) . 1,1,3-trimethyl-cyclohexane imparted a green and grassy aroma.…”

Identification of aroma‐active components from cultivated agarwood ‘Qi‐Nan’ based on GC‐O‐MS combined with aroma extract dilution analysis

“…Three trained panellists (one male and two females, aged [24][25][26][27][28][29][30][31][32][33][34][35][36][37][38][39][40] were…”

“…The aroma-active compounds in the three samples were analysed by the AEDA method. 28 The essential oils were stepwise diluted at 1:2, 1:4, 1:8, 1:16, …, 1:1024 ratios until any odour could be sniffed, and then AEDA analysis was halted. The flavour dilution (FD) factor was the maximum dilution at which the aroma compound could be detected…”