Characterization and Antioxidant Activity of Volatile Constituents from Different Parts of Aframomum danielli (Hook) K. Schum

Abstract

Background: Aframomum danielli is used in ethno-medicine for the treatment of several ailments and as a traditional food spice. Methods: The hydro-distilled leaf, stem, seed, rhizome and pod volatile oils of A. danielli were subjected to gas chromatography-mass spectrometry (GC-MS) analysis. Free radical scavenging capacity of the volatile oils was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Results: Thirty-nine (39) volatile compounds were identified in the oils of A. danielli, accounting for 85.33 to 96.03% of the total oil composition. The leaf, stem, rhizome and pod volatile oils were dominant in β-pinene (30.94–47.55%), while the seed oil contained a high amount of 1,8-cineole (eucalyptol) (53.44%). The seed oil showed higher radical inhibitory activity in the DPPH assay (IC50 value, 45.5 µg/mL) and the rhizome oil was the most effective in the FRAP assay. Conclusions: The characterization of the leaf, stem, rhizome and pod volatile oils of A. danielli is reported for the first time. A. danielli seed and rhizome oils elicit promise as potential plant resource and warrant further biological exploitation.

Chemical composition and antimicrobial activity of essential oils from Aframomum citratum, Aframomum daniellii, Piper capense and Monodora myristica

“…The results of the chemical composition of essential oils from A. daniellii seeds were in agreement with those of the early reports. Indeed, Essien et al (2017) reported a high content of 1,8-cineole (53.4%), α-terpineol (12.2%) and β-pinene (9.1%) in the essential oil from A. danielli seeds whereas the main compounds identified from the essential oils of this plant collected in Sao Tome were 1,8-cineole (25.5-34.4%), β-pinene (14.1-15.2%) and αterpineol (9.9-12.1%) (Martins et al, 2001). Moreover, Adegoke et al (1998) recorded 1,8-cineole (59.8%), βpinene (13.2%) and α-terpineol (9.3%) in high proportions in the same essential oil from Nigeria, while 1,8-cineole (48.9%) was the main compound of A. danielli seeds collected in Cameroon (Menut et al, 1991).…”

A review on chemical constituents of essential oils of Aframomum genus

“…Accordingly, the stem, rhizome and pod oils possessed β-pinene, α-phellandrene and γ-terpinene as the major compounds. The oil of leaves was found to be rich in β-pinene, caryophyllene oxide and β-caryophyllene while the seed oil was made of 1,8-cineole, α-terpineol, β-pinene (Essien et al, 2017).…”

Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study

“…Furthermore, the seed of A. danielli , which is related to A. corrorima , contained primarily 1, 8-cineole and β-pinene predominated in the leaf, stem, rhizome, and pod oils. In the DPPH assay, the seed oil showed the greatest antioxidant effect [ 20 ]. Currently, the oil most frequently used for frying is palm oil, which is the second-largest source of oil in the world, behind soybean oil (FEDIOL, 2012).…”