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

被引：17

作者：

Alves Nonato, Carla de Fatima ^{[1
,2
]}

Camilo, Cicera Janaine ^{[2
]}

Leite, Debora Odilia Duarte ^{[2
]}

da Abrega, Mario Gustavo Lucio Albuquerque ^{[2
]}

Ribeiro-Filho, Jaime ^{[3
]}

de Menezes, Irwin Rose Alencar ^{[1
,4
,5
]}

Tavares, Josean Fechine

da Costa, Jose Galberto Martins ^{[1
,2
]}

机构：

[1] Reg Univ Cariri, Dept Biol Chem, Postgrad Program Biol Chem, BR-63105000 Crato, CE, Brazil

[2] Reg Univ Cariri, Dept Biol Chem, Res Lab Nat Prod, BR-63105000 Crato, CE, Brazil

[3] Oswaldo Cruz Fdn FIOCRUZ, Goncalo Moniz Inst IGM, Lab Invest Genet & Translat Hematol, BR-40296710 Salvador, BA, Brazil

[4] Reg Univ Cariri, Dept Biol Chem, Lab Pharmacol & Mol Chem, BR-63105000 Crato, CE, Brazil

[5] Univ Fed Paraiba, Multiuser Lab Characterizat & Anal, BR-58051900 Joao Pessoa, PB, Brazil

来源：

FOOD CHEMISTRY | 2022年 / 384卷

关键词：

Lippia; Essential oils; Antioxidant activity; PCA; HCA; Chemometrics; BIOLOGICAL-ACTIVITIES; EXTRACTION;

D O I：

10.1016/j.foodchem.2022.132614

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 beta-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 IC50 of 5.22 +/- 0.08 mu g/mL in ABTS capture. Multivariate analyzes showed the effectiveness of L. alba compounds to DPPH scavenging, Fe3+ reduction and beta-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.

引用

页数：8

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