FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (14): 226-231.doi: 10.7506/spkx1002-6630-20200701-016

• Component Analysis • Previous Articles     Next Articles

Rapid Screening of Radical Scavengers in Essential Oil from Piper longum L. as Food Seasoning

WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao   

  1. (1. School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China;2. Tianjin Evans Science and Technology Co. Ltd., Tianjin 300384, China;3. School of Food Engineering, Tianjin Tianshi College, Tianjin 301700, China)
  • Published:2021-07-27

Abstract: In the present work, the chemical components of the essential oil from Piper longum L. (EOPL) were quickly identified with an ultra-fast gas chromatography-based electronic nose (GC-E-nose). The scavenging activities of each component of EOPL against 1,1-dipheny1-2-picrylhydrazyl (DPPH) radicals, 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) cation radicals, and hydroxyl radicals were evaluated by GC-E-nose combined with chemical methods without time-consuming and laborious separation of the monomers. The results showed that the main components of EOPL identified by GC-E-nose were germacrene D (26.04%), caryophyllene (13.57%), cis-anetholel (8.87%), and β-bisabolene (7.32%). Among all identified components, cis-anethol, caryophyllene oxide, and D-limonene had the strongest scavenging capacity against DPPH radicals, ABTS cation radicals, and hydroxyl radicals, with scavenging percentages of 78.1%, 87.0%, and 71.6%, respectively. The results of GC-E-nose for essential oil components were 89.7% consisted with those of gas chromatography-mass chromatography (GC-MS), confirming the feasibility of GC-E-nose.

Key words: essential oil from Piper longum L.; ultra-fast gas chromatography-based electronic nose; gas chromatography-mass spectrometry; quick screening; radical scavenging activity

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