Comparative Study on Chemical Components and in vitro Antioxidant Capacity of Essential Oil from Different Parts of Perilla frutescens

doi:10.7506/spkx1002-6630-201307019

Abstract

Abstract: The volatile oils extracted from perilla leaves, buds, stems and seeds by simultaneous distillation extraction (SDE) were analyzed for chemical composition by gas chromatography-mass spectrometry (GC-MS) and their antioxidant activity in vitro was compared. The results showed that the highest extraction rate of volatile oil, 8.21‰, was obtained from perilla leaves. Totally 40, 53, 29 and 26 volatile components were identified in perilla leaves, buds, stems and seeds, respectively, accounting for 99.85%, 99.25%, 96.73% and 97.51% of the total essential oils. Only five volatile compounds were simultaneously found in the essential oils from the different parts perilla, including 2-hexanoylfuran, 4-(2-methylcyclohex-1-enyl)-but-2-enal, caryophyllene, linalool and caryophyllene oxide. Among these compounds, 2-hexanoylfuran had the highest content. In in vitro antioxidant evaluation, the essential oils from all the different parts had antioxidant activity. Perilla leaves had the highest DPPH radical scavenging activity, whereas the highest OH radical scavenging activity was observed in perilla seeds.

Key words: Perilla frutescens, volatile oil, gas chromatography-mass spectrometry (GC-MS), simultaneous distillation extraction, antioxidant activity

CLC Number:

TS201.2

WANG Jian1，XUE Shan1，ZHAO Guo-hua1,2,*. Comparative Study on Chemical Components and in vitro Antioxidant Capacity of Essential Oil from Different Parts of Perilla frutescens[J]. FOOD SCIENCE, 2013, 34(7): 86-91.

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