Spatial variation of volatile organic compounds and antioxidant activity of turmeric (Curcuma longa L.) essential oils harvested from four provinces of China

文献类型： 外文期刊

第一作者： Qiang, Yueyue

作者： Qiang, Yueyue;Si, Ruiru;Tan, Suo;Wei, Hang;Huang, Biao;Wu, Miaohong;Shi, Mengzhu;Fang, Ling;Fu, Jianwei;Qiang, Yueyue;Tan, Suo;Fu, Jianwei;Zeng, Shaoxiao;Wu, Miaohong

作者机构：

关键词： Turmeric essential oils (TEOs); HS-SPME-GC-MS; Antioxidant activity; DPPH; Curcuma longa L

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.269； 五年影响因子：6.288 ）

ISSN：

年卷期： 2021 年 4 卷

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收录情况： SCI

摘要： The objective of this study was to investigate the spatial variation of volatile organic compounds and antioxidant activity of turmeric essential oils (TEOs) harvested from four provinces of China. The major chemical components of these TEOs were analyzed using headspace solid-phase micro-extraction gas chromatography-mass spectrometry. More than forty volatile organic compounds in TEOs were identified, which accounted for 82.09-93.64% of the oil components. The relative abundances of the main volatile organic compounds in TEOs at the genus level were visualized by a heat map. The antioxidant activity of the TEOs of five different origins was characterized by the DPPH free radical scavenging activity, in which the antioxidant activity of the TEOs from Guangxi was superior to those of other sources. Furthermore, the IC50 values of the antioxidants TEOs collected from Guangxi, Sichuan, Yunnan, Changting, and Liancheng were 33.30, 42.5, 35.22, 63.27, and 39.96 mg/mL, respectively, which indicated the excellent free radical scavenging activity of those TEOs. Therefore, the TEOs might be considered as a natural antioxidant with potential applications in food and pharmaceutical industries.

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