Essential Oils from Apiaceae, Asteraceae, Cupressaceae and Lamiaceae Families Grown in Serbia: Comparative Chemical Profiling with In Vitro Antioxidant Activity

The aim of the present study was to investigate the chemical profile and antioxidant activity of essential oils obtained from the most commonly grown plant species in Serbia. Aromatic and medicinal plants from Lamiaceae ( , , , , , , and ), Asteraceae ( and ), Apiaceae ( , , , and ) and Cupressaceae...

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Bibliographic Details
Published in:Plants (Basel) 2023-02, Vol.12 (4), p.745
Main Authors: Gladikostić, Nevena, Ikonić, Bojana, Teslić, Nemanja, Zeković, Zoran, Božović, Danica, Putnik, Predrag, Bursać Kovačević, Danijela, Pavlić, Branimir
Format: Article
Language:English
Subjects:
Additives
Animal behavior
antioxidant activity
Antioxidants
Apiaceae
Aromatherapy
Asteraceae
Chemical composition
Chemical properties
Comparative analysis
Cupressaceae
Diuretics
Essences and essential oils
essential oil
Essential oils
Flowers & plants
Food
Health aspects
Herbal medicine
hydrodistillation
Lamiaceae
Meat products
medicinal plant
Medicinal plants
Ocimum basilicum
Oils & fats
Oregano
Particle size
Plant species
principal component analysis (PCA)
Principal components analysis
Radicals
Raw materials
Scavenging
Seeds
Summer savory
Testing
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Summary:The aim of the present study was to investigate the chemical profile and antioxidant activity of essential oils obtained from the most commonly grown plant species in Serbia. Aromatic and medicinal plants from Lamiaceae ( , , , , , , and ), Asteraceae ( and ), Apiaceae ( , , , and ) and Cupressaceae ( ) were selected as raw material for essential oils (EOs)' isolation. Hydrodistillation (HD) was used for the isolation of EOs while they were evaluated in terms of yield and terpenoid profiles by GC-MS. In vitro radical scavenging DPPH and ABTS radical activities were carried out for all EOs. Finally, a principal component analysis (PCA) was performed with the experimental results of the composition and antioxidant activity of the EOs, which showed a clear distinction between the selected plant species for the aforementioned responses. This work represents a screening tool for the selection of other EO candidates for further processing by emerging extraction techniques and the use of EOs as natural additives for meat products.
ISSN:2223-7747
2223-7747
DOI:10.3390/plants12040745