Version 1
: Received: 20 February 2024 / Approved: 20 February 2024 / Online: 20 February 2024 (14:44:49 CET)
How to cite:
Ilic, Z.; Sunic, L.; Stanojevic, L.; Milenković, L.; Milenkovic, A.; Stanojevic, J.; Cvetkovic, D. Chemical Profiles and Antioxidant Activities of Essential Oil from Different Plant Parts of Bay Laurel (Laurus nobilis L.). Preprints2024, 2024021146. https://doi.org/10.20944/preprints202402.1146.v1
Ilic, Z.; Sunic, L.; Stanojevic, L.; Milenković, L.; Milenkovic, A.; Stanojevic, J.; Cvetkovic, D. Chemical Profiles and Antioxidant Activities of Essential Oil from Different Plant Parts of Bay Laurel (Laurus nobilis L.). Preprints 2024, 2024021146. https://doi.org/10.20944/preprints202402.1146.v1
Ilic, Z.; Sunic, L.; Stanojevic, L.; Milenković, L.; Milenkovic, A.; Stanojevic, J.; Cvetkovic, D. Chemical Profiles and Antioxidant Activities of Essential Oil from Different Plant Parts of Bay Laurel (Laurus nobilis L.). Preprints2024, 2024021146. https://doi.org/10.20944/preprints202402.1146.v1
APA Style
Ilic, Z., Sunic, L., Stanojevic, L., Milenković, L., Milenkovic, A., Stanojevic, J., & Cvetkovic, D. (2024). Chemical Profiles and Antioxidant Activities of Essential Oil from Different Plant Parts of Bay Laurel (Laurus nobilis L.). Preprints. https://doi.org/10.20944/preprints202402.1146.v1
Chicago/Turabian Style
Ilic, Z., Jelena Stanojevic and Dragan Cvetkovic. 2024 "Chemical Profiles and Antioxidant Activities of Essential Oil from Different Plant Parts of Bay Laurel (Laurus nobilis L.)" Preprints. https://doi.org/10.20944/preprints202402.1146.v1
Abstract
The present study focuses on the yield, chemical composition, and antioxidant activity of essential oils from the leaves and fruit of wild-grown bay laurel (Laurus nobilis L.) in Montenegro. The chemical composition of isolated essential oils was determined by GC/MS and GC/FID. Antioxidant activity was determined using the DPPH assay. The laurel bay essential oil (LEO) yield was 0.88% in fruits and 2.65% in the leaves. The results obtained from this study indicate that the LEOs obtained from the different plant parts (leaves, fruit) display different compositions. Fifty components were identified in LEO leaves, with 1,8-cineole (39.4%), linalool (13.9%), α-terpinyl acetate (11.2%), sabinene (6.7%), methyl eugenol (5.7%), β-pinene (3.2%), and α-pinene (3.1%) being the most abundant ones. Fifty-five components were isolated in LEO fruits with 1,8-cineole (34.2%), α-pinene (6.6%), sabinene (6.1%), β-bisabolene (5.8%), β-pinene (4.8), α-terpinyl acetate (4.5%), and α-terpineol (4.3%) as the main components. However, this study is the first to present the chemical composition of the LEO fruits from Montenegro. The results indicate that the composition of LEO is similar to recent studies from Balkan and Mediterranean areas. The degree of DPPH radical neutralization increased with the incubation time. The LEO isolated from leaves showed better antioxidant activity (EC50 value of 1.43 mg/mL) in comparison to the LEO isolated from fruits (EC50 value of 3.74 mg/mL) during the incubation time of 120 min. Taken together, this study indicates that the LEO from leaves and fruits possesses significant antioxidant activities (possibly due to the high level of 1,8-cineole) and is an important component in the food and pharmaceutical industries. All plant parts of L. nobilis can be successfully used in LEO extraction and isolation.
Keywords
Laurus nobilis L; leaves; fruits; EOs; content, composition; antioxidant
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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