Essential oil composition of Pistacia lentiscus L. and Myrtus communis L.: Evaluation of antioxidant capacity of methanolic extracts

dc.contributor.author	Gardeli, C	en
dc.contributor.author	Papageorgiou, V	en
dc.contributor.author	Mallouchos, A	en
dc.contributor.author	Kibouris, T	en
dc.contributor.author	Komaitis, M	en
dc.date.accessioned	2014-06-06T06:48:14Z
dc.date.available	2014-06-06T06:48:14Z
dc.date.issued	2008	en
dc.identifier.issn	0308-8146	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4029
dc.subject	seasonal variation	en
dc.subject	essential oils analysis	en
dc.subject	antioxidant activity	en
dc.subject	phenolics	en
dc.subject	Pistacia lentiscus L.	en
dc.subject	Myrtus communis L.	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	CHEMICAL-COMPOSITION	en
dc.subject.other	LEAF OIL	en
dc.subject.other	FLAVONOIDS	en
dc.subject.other	LEAVES	en
dc.subject.other	PLANTS	en
dc.subject.other	PHYTOCHEMICALS	en
dc.subject.other	IDENTIFICATION	en
dc.subject.other	POLYPHENOLS	en
dc.subject.other	DERIVATIVES	en
dc.subject.other	OXIDATION	en
dc.title	Essential oil composition of Pistacia lentiscus L. and Myrtus communis L.: Evaluation of antioxidant capacity of methanolic extracts	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	2008	en
heal.abstract	The seasonal variation of the essential oil composition, the antioxidant activity (DPPH, FRAP assays) and the total phenolic content (Folin-Ciocalteu assay) of two aromatic wild plants, Pistacia lentiscus L. (Anacardiaceae) and Myrtus communis L. (Myrtaceae), grown in Zakynthos, a Greek island, was investigated. The essential oil was obtained by hydrodistillation and subsequently analysed by GC-Ms. The essential oil composition of P. lentiscus L. was characterised by a high monoterpene hydrocarbon fraction (45.0-68.3%), which was found in greater amounts during the flowering stage (May). At the same stage, the extracts showed the highest free radical-scavenging activity (IC50 = 5.09 mg/l) and antioxidant capacity (131 mmol/l), as well as the highest phenolic content (588 mg gallic acid/g plant material). The strongest antioxidant activity and the highest phenolic content for M. communis L. were obtained during full flowering stage (August). Its essential oil composition was characterised by a high oxygenated monoterpene fraction (70.1-73.2%), the highest accumulation of which was also observed during the same flowering stage. (c) 2007 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	FOOD CHEMISTRY	en
dc.identifier.issue	3	en
dc.identifier.volume	107	en
dc.identifier.isi	ISI:000252004100020	en
dc.identifier.spage	1120	en
dc.identifier.epage	1130	en