Chemical Composition and Antioxidant Activities of the Essential Oils of Eugenia caryophyllata from Northern Buru Island, Moluccas

Abstract

The essential oils of clove species Eugenia caryophyllata (COs) from northern Buru Island were obtained by steam distillation. The chemical components were characterized by gas chromatography (GC-FID) and GC-mass spectrophotometry (MS). In total, five components were identified in COs of leaf, four components were identified in COs of bud, and two components were identified in COs of stem. The main constituents are eugenol (77.1% to 78.8%) and β-caryophyllene (17.0% to 19.6%) in COs of leaf. The main components are eugenol (76.1% to 87.7%) and eugenyl acetate (6.0% to18.9%) in COs of bud and the only main component was eugenol (94.2% to 97.6%) in COs of stem from Waihani (COsWh), Ilath (COsI) and Waimoli (COsWm). The antioxidant activity COs of leaf, bud, and stem was identified using DPPH and ABTS assay. Results showed that COsI of bud had higher ABTS free radical scavenging (IC50 value: 0.09 ± 0.61 μg/mL) than the eight samples in the study. When this activity was compared with synthesis antioxidant of BHT (IC50 value: 0.83 ± 0.54 μg/mL) and AA (IC50 value: 0.81 ± 1.64 μg/mL), the COs in three locations show potential of being used as an antioxidant.

Keywords

• eugenia caryophyllata
• buru island
• essential oil
• chemical composition
• antioxidant