Chemical Compositions of the Essential Oils of Cinnamomum camphora L. Presl from Three Origins and Their Antifungal Activity

Abstract

Abstract: The essential oils of Cinnamomum camphora L. Presl from different origins, obtained by hydrodistillation, were analyzed by purge and trap thermal desorption-gas chromatography-mass spectrometry (P&T-TD-GC-MS). A total of 31 compounds were identified in C. camphora essential oils. The major components with a relative content of more than 1% were β-myrcene, β-caryophyllene and linalool. Furthermore, the essential oil from Guangxi province was also analyzed by comprehensive two-dimensional gas chromatography-time-of- flight mass spectrometry (GC×GC-TOFMS). A total of 44 components were identified in the C. camphora essential oil from Guangxi province and the main constituents found in the leaf oil were alcohols and terpenes. In the antifungal assay, the leaf oil from Guangxi province showed a strong antifungal activity against Colletotrichum gloeosporioides, Botrytis cinerea, and Fusarium graminearum with the half maximal inhibitory concentration (IC50) values of 31.74, 35.79 and 38.02 mg/L (after 48 h of treatment), respectively. Linalool was found to be a significant contributor to the antifungal activity. Overall, the essential oil of C. camphora might have the potential to be developed into a natural antimicrobial agent use in the preservation of fruits and vegetables.

Key words: Cinnamomum camphora L. Presl, essential oil, volatile components, antifungal activity, purge and trap thermal desorption-gas chromatography-mass spectrometry (P&T-TD-GC-MS), comprehensive two-dimensional gas chromatography-time-of- flight mass spectrometry (GC×GC-TOFMS)

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References

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