Composición química del aceite esencial de Piper umbellatum y evaluación de la capacidad antioxidante del extracto total y su aceite esencial

Abstract

Abstract: Twenty-five kilograms of the aerial parts of Piper umbellatum, collected in Cumbaratza parish, Zamora Chinchipe province, were used to obtain extracts in Hexane, Ethyl acetate and metanol. From leaves, by hydrodestillation, the essential oil was obtained with a yield of 0.02%. The antioxidant capacity was assesed for extracts through DPPH, ABTS and FRAP assays. The essential oil exhibited a weak antioxidant capacity. Aditionally, the phenolic content was measured from the extracs by means of Folin-Ciocalteu method. From GC-MS and GC-FID, 56 compounds were identified, representing 97,34% of the total content of the essential oil. The EtOAc extracts from leaves (chlorophyll removed fraction) and flowers exhibited the higher antioxidant capacity for DPPH, with 2645.88 µMTEAC/g extract and 2468.10 µMTEAC/g extract, respectively. For ABTS, hexane and EtOAc (chlorophyll removed fraction) extracts from leaves, resulted more active with 2070.32 µMTEAC/g, besides, the methanol extract from flowers with 1931.09 µMTEAC/g extract. The highest phenolic compounds content were obtained from leaves in EtOAc (chlorophyll removed fraction) with 48.04 mgGAE/g extract and from flowers in EtOAc with 45.29 mgGAE/g extract.