Comparison of Phytochemicals Antioxidant Activity and Essential Oil Content of Pimenta dioica (L.) Merr. (Myrtaceae) with Four Selected Spice Crop Species

E.J.S. De Soysa¹, D.C. Abeysinghe¹ and R.M. Dharmadasa^2,

¹Department of Plantation Management, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri Lanka.

²Industrial Technology Institute, Bauddhaloka Mawatha, Colombo 07, Sri Lanka

Cite this paper

E.J.S. De Soysa, D.C. Abeysinghe and R.M. Dharmadasa. Comparison of Phytochemicals Antioxidant Activity and Essential Oil Content of Pimenta dioica (L.) Merr. (Myrtaceae) with Four Selected Spice Crop Species. World Journal of Agricultural Research. 2016; 4(6):158-161. doi: 10.12691/WJAR-4-6-1

Abstract

Pimenta dioica (L.) Merr. (Myrtaceae) (Eng.Allspice) is an industrially and therapeutically important, evergreen aromatic spice plant widely used in food, perfumery and cosmetic industries around the globe. Allspice, which tastes like a blend of Cinnamomum zeylanicum Blume, Elettaria cardamomum (L.) Maton, Syzygium aromaticum (L.) Merr. &L.M.Perry and Myristica fragrans Houtt. is a common flavoring compound in Asian, Middle Eastern and Jamaican cuisines. However, comparative essential oil content, total antioxidant capacity (TAC) and total phenolic content (TPC) of these similar taste spices is scattered. Therefore, the present study compares the qualitative phytochemical contents, essential oil contents, total antioxidant capacity (TAC) and total phenolic content (TPC) of C. zeylanicum, E. cardamomum, S. aromaticum and Myristica fragrans Houtt. with leaf extracts of Pimenta dioica using previously published protocols. Results revealed that all tested phytochemicals namely alkaloids, flavanoids, saponins, steroid glycosides and tannins are present in all selected spice species compared. The highest essential oil content was reported from clove buds followed by nutmeg mace, nutmeg seed, cardamom, allspice and cinnamon respectively. Leaf extracts of P. dioica exhibited significantly higher total antioxidant capacity (344.9 ± 4.2 mg TE/g DW) and total phenolic content (134.3 ± 7.6 mg GAE/g DW) compared to selected spices except clove. Presence of all tested phytochemicals, comparable amounts of essential oils, greater amount of total antioxidant capacity and total phenolic content undoubtedly demonstrate high potential of Pimenta dioica (allspice) as a spice crop for large scale cultivation in Sri Lanka.

Keywords

pimenta dioica, total antioxidant capacity, total phenolic content, phytochemicals, essential oils

Copyright

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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