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Chemical composition and biological activities of two chemotype-oils from Cinnamomum verum J. Presl growing in North Brazil

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Abstract

Chemical composition and antioxidant and antifungal action of the oils from leaves and wood bark of two chemotypes of Cinnamomum verum J. Presl were evaluated. Plants were sampled in the cities of São Luís and Santa Inês, state of Maranhão, Brazil. GC–MS and GC-FID, DPPH radical scavenging, and in vitro test against the phytopathogenic fungus Colletotrichum musae were used to perform these analyses. Cinnamomum verum is worldwide known as Cinnamon, highlighted for its extensive use in the cooking of diverse cultures of the world, and as a medicinal plant to treat environmental viral diseases. In the leaf oil of São Luís chemotype, eugenol (93.6%) was the main constituent, while in Santa Inês chemotype, it was benzyl benzoate (95.3%). In the bark wood oil of São Luís chemotype, (E)-cinnamaldehyde (89.3%) was the main constituent, while in Santa Inês chemotype, they were benzyl benzoate (23.3%), linalool (14.0%), (E)-caryophyllene (9.1%), caryolan-8-ol (7.2%) and borneol (4.7%). Leaf oils from both chemotypes showed strong to moderate antifungal activity, reaching 100% efficacy in eugenol-containing oils and above 70% in benzyl benzoate oils. In the antioxidant evaluation, the chemotype with a high eugenol content presented an inhibitory concentration higher than 80%, compared to Trolox. The leaf oils of the two C. verum chemotypes showed significant antifungal and antioxidant potential, considering their economic use as a functional and nutraceutical food supplement.

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Acknowledgements

This study was supported by CAPES/Brazilian Government and FAPEMA/Maranhão Government through the concession of scholarships and financial support.

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Correspondence to José Guilherme S. Maia.

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Farias, A.P.P., Monteiro, O.S., da Silva, J.K.R. et al. Chemical composition and biological activities of two chemotype-oils from Cinnamomum verum J. Presl growing in North Brazil. J Food Sci Technol (2020). https://doi.org/10.1007/s13197-020-04288-7

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Keywords

  • Cinnamon oils
  • Eugenol
  • Benzyl benzoate
  • Chemical variability
  • Antifungal effect
  • Antioxidant activity