Chemical Compositions, Antioxidant and Antimicrobial Activities of Essential Oils of Psidium guajava L. Leaves from Different Geographic Regions in China
作者： Lu Wang , Yanan Wu , Tao Huang , Kan Shi , Zhenqiang Wu
关键词: Antimicrobial 、 Food science 、 DPPH 、 Psidium 、 Botany 、 Gram-positive bacteria 、 Essential oil 、 Terpenoid 、 ABTS 、 Chemistry 、 Antioxidant
摘要: Hydrodistilled essential oils (EO) of Psidium guajava L. leaves from different regions in China were analyzed by GC and GC/MS. The samples Guangdong province displayed high EO yields (0.61-0.75%, v/w). A total 50 components, representing over 98.00% the EOs, identified semi-quantitatived. major constituents EOs included β-caryophyllen (17.17-31.38%), γ-gurjunene (9.17-15.22%), τ-cadinol (1.35-10.02%) calamenene (2.13-7.80%). terpenoids all sample dominated sesquiterpenes hydrocarbons (70.18-84.35%), followed oxygenated (9.89-22.19%). similarities differences among evaluated hierarchical cluster analysis principal component methods. IC50 values between 18.52-33.72 mg/mL (DPPH) 13.12-25.15 (ABTS+). FRAP value was 7.34-9.13 mmol Vc/g DM, while Taiwan 2.29-2.36 DM. antimicrobial tests revealed that had a higher activity against Gram-positive bacteria two fungi. Moreover, P. showed highest activity. These properties can be considered design industrial products for further application food, pharmaceutical cosmetic industries. This article is protected copyright. All rights reserved.
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