Comparative analysis of chemical profiles and antioxidant activities of essential oils obtained from species of Lippia L. by chemometrics.

Autor: de Fatima Alves Nonato C; Postgraduate Program in Biological Chemistry, Department of Biological Chemistry, Regional University of Cariri, Crato, CE 63105-000, Brazil; Research Laboratory of Natural Products, Department of Biological Chemistry, Regional University of Cariri, Crato, CE 63105-000, Brazil., Camilo CJ; Research Laboratory of Natural Products, Department of Biological Chemistry, Regional University of Cariri, Crato, CE 63105-000, Brazil., Duarte Leite DO; Research Laboratory of Natural Products, Department of Biological Chemistry, Regional University of Cariri, Crato, CE 63105-000, Brazil., Lúcio Albuquerque da Nobrega MG; Research Laboratory of Natural Products, Department of Biological Chemistry, Regional University of Cariri, Crato, CE 63105-000, Brazil., Ribeiro-Filho J; Laboratory of Investigation in Genetics and Translational Hematology, Gonçalo Moniz Institute (IGM), Oswaldo Cruz Foundation (FIOCRUZ), Salvador, BA 40296-710, Brazil., Alencar de Menezes IR; Postgraduate Program in Biological Chemistry, Department of Biological Chemistry, Regional University of Cariri, Crato, CE 63105-000, Brazil; Laboratory of Pharmacology and Molecular Chemistry, Department of Biological Chemistry, Regional University of Cariri, Crato, CE 63105-000, Brazil., Tavares JF; Multiuser Laboratory of Characterization and Analysis, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil., Martins da Costa JG; Postgraduate Program in Biological Chemistry, Department of Biological Chemistry, Regional University of Cariri, Crato, CE 63105-000, Brazil; Research Laboratory of Natural Products, Department of Biological Chemistry, Regional University of Cariri, Crato, CE 63105-000, Brazil. Electronic address: galberto.martins@urca.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2022 Aug 01; Vol. 384, pp. 132614. Date of Electronic Publication: 2022 Mar 02.
DOI: 10.1016/j.foodchem.2022.132614
Abstrakt: Due to the importance of diseases associated with oxidative stress, the search for natural antioxidants proves to be essential. This work aimed to compare the chemical composition and antioxidant potential of essential oils from the genus Lippia L. through chemometric analysis. The essential oils were characterized by gas chromatography coupled with mass spectrometry. Antioxidant potentials were determined by DPPH, ABTS, Deoxyribose and β-carotene protection, Iron chelation and reduction methods. All data were related by multivariate analyzes. Essential oils showed low similar chemical compositions and no statistically significant relationship. These showed relevant antioxidant activity, especially for L. sidoides that obtained IC 50 of 5.22 ± 0.08 µg/mL in ABTS capture. Multivariate analyzes showed the effectiveness of L. alba compounds to DPPH scavenging, Fe 3+ reduction and β-carotene protection, and L. gracilis components to deoxyribose protect. Thus, studies proving the antioxidant potential of Lippia compounds against oxidative stress and their use in food conservation are fundamental.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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