4.5 Article

Chemical Composition and Antioxidant Activities of the Essential Oils of Eugenia caryophyllata from Northern Buru Island, Moluccas

Journal

BIORESOURCES
Volume 18, Issue 4, Pages 7551-7565

Publisher

NORTH CAROLINA STATE UNIV DEPT WOOD & PAPER SCI
DOI: 10.15376/biores.18.4.7551-7565

Keywords

Eugenia caryophyllata; Buru Island; Essential oil; Chemical composition; Antioxidant

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The essential oils of clove species Eugenia caryophyllata (COs) from northern Buru Island were analyzed and found to contain high levels of eugenol, beta-caryophyllene, and eugenyl acetate. COsI of bud exhibited superior antioxidant activity.
The essential oils of clove species Eugenia caryophyllata (COs) from northern Buru Island were obtained by steam distillation. The chemical components were characterized by gas chromatography (GC-FID) and GC-mass spectrophotometry (MS). In total, five components were identified in COs of leaf, four components were identified in COs of bud, and two components were identified in COs of stem. The main constituents are eugenol (77.1% to 78.8%) and beta-caryophyllene (17.0% to 19.6%) in COs of leaf. The main components are eugenol (76.1% to 87.7%) and eugenyl acetate (6.0% to18.9%) in COs of bud and the only main component was eugenol (94.2% to 97.6%) in COs of stem from Waihani (COsWh), Ilath (COsI) and Waimoli (COsWm). The antioxidant activity COs of leaf, bud, and stem was identified using DPPH and ABTS assay. Results showed that COsI of bud had higher ABTS free radical scavenging (IC50 value: 0.09 +/- 0.61 mu g/mL) than the eight samples in the study. When this activity was compared with synthesis antioxidant of BHT (IC50 value: 0.83 +/- 0.54 mu g/mL) and AA (IC50 value: 0.81 +/- 1.64 mu g/mL), the COs in three locations show potential of being used as an antioxidant.

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