PubAg

Main content area

Identification and quantification of essential oil content and composition, total polyphenols and antioxidant capacity of Perilla frutescens (L.) Britt

Author:
Ahmed, Hiwa M., Tavaszi-Sarosi, Szilvia
Source:
Food chemistry 2019 v.275 pp. 730-738
ISSN:
0308-8146
Subject:
Perilla frutescens, antioxidant activity, biogenesis, biomass, essential oils, farnesene, functional foods, gas chromatography-mass spectrometry, leaves, limonene, lipid content, polyphenols, trichomes, volatile compounds
Abstract:
The objective of this study was to investigate the volatile compounds of the leaves of ten perilla accessions as well as to determine total polyphenols, antioxidant capacity. Essential oil (EOs) content ranged from 0.33 to 1.75 mL/100 g d.w. in PS3 and J1 respectively. In this study sixty-five compounds were identified by GC–MS and characterized with the predominance of perillaldehyde, perilla ketone, ß-dehydro-elsholtzia ketone, limonene, shisofuran, farnesene (Z, E, α), ß-caryophyllene, trans-shisool. The biogenesis and composition of EOs are probably attributed to several factors. JTD3 had a significantly higher polyphenol content as well as showed the highest antioxidant capacity, whereas a strong positive linear correlation was observed between them. PS1 and NP 606 produced the maximum biomass correspondingly, while a large glandular trichome density was recorded for J1. The results support that perilla is rich in natural compounds that could be developed as nutraceuticals and/or phytomedicine.
Agid:
6161210