Chemical components of volatile oil from Cinnamomum jensenianum Hand Mazz leaf in Yongzhou, and its antibacterial and antioxidant properties
Purpose: To study the chemical components, and in vitro antibacterial and antioxidant properties of volatile oil extracted from Yongzhou Cinnamomum jensenianum Hand. Mazz leaves.
Methods: The extraction process of volatile oil in the leaves of Yongzhou Cinnamomum jensenianum Hand. Mazz was optimized with respect to volatile oil yield, and the oil was subjected to gas chromatography-mass spectrometry (GC-MS) analysis. In vitro antimicrobial activities against bacteria and fungi were evaluated by the filter paper method, while in vitro antioxidant potential was determined by assaying its ability to scavenge DPPH radicals.
Results: The optimized extraction conditions for volatile oil from the leaves of Yongzhou Cinnamomum jensenianum Hand. Mazz were 3.5 h extraction time, solid-liquid ratio of 1:10, and soaking time of 4 h, which resulted in volatile oil yield of 2.4 ± 0.19 %. A total of 37 components were isolated and identified, accounting for 99.19 % of the volatile oil. The in vitro antimicrobial activities against bacteria and fungi were significant, with minimum inhibitory concentration (MIC) between 10 and 20 uL. At a volatile oil concentration of 0.09 mg/mL, the DPPH scavenging ability of the oil was stronger than that of BHT.
Conclusion: There is a high level of extractability of volatile oil from the leaves of Yongzhou Cinnamomum jensenianum Hand. Mazz. The main component is linalool (94.45 %), and it has good antibacterial and antioxidant properties.
Keywords: Yongzhou Cinnamomum jensenianum Hand. Mazz, Volatile oil, Antibacterial, Antioxidant