Analyses of the Essential Oil from Bunium persicum Fruit and its Antioxidant Constituents

Abstract

This study was aimed to analyze and identify the antioxidant constituents of the essential oil of Bunium persicum (Apiaceae) fruit. The essential oil was obtained by hydrodistillation and analyses by GC-FID and GC-MS. The essential oil was tested for antioxidant capacity in DPPH radical scavenging and linoleic acid/β-carotene assays. The TLC-bioautography method based on DPPH radical assay and GC analyses were carried out to characterize the major antioxidant compounds in the essential oil. GC analyses showed the presence of sixteen compounds with p-cymene (31.1%), cuminaldehyde (22.2%), and γ-terpinene (11.4%) as the main components in the essential oil. The oil exhibited good radical scavenging [IC_{50 (DPPH・)} = 4.47 (3.96 – 5.05) mg/mL] and antilipid peroxidation [IC_{50 (β-carotene bleaching)} = 0.22 (0.16 – 0.31) mg/mL] activities. The TLC tests resulted in identification of cuminaldehyde, p-cymene-7-ol, and cuminyl acetate as the main constituents of the active oil fraction.