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Chemical composition and biological activities of essential oils of Pimenta racemosa (Mill.) J. W. Moore. from Benin

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Research Paper 01/09/2012
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Chemical composition and biological activities of essential oils of Pimenta racemosa (Mill.) J. W. Moore. from Benin

Guy Alain Alitonou, Jean-Pierre Noudogbessi, Philippe Sessou, Aretas Tonouhewa, Félicien Avlessi, Chantal Menut, Dominique C. K. Sohounhloue
Int. J. Biosci.2( 9), 1-12, September 2012.
Certificate: IJB 2012 [Generate Certificate]
Key: Anti-inflammatoryAntimicrobialAntiradicalEssential oilsEugenolPimenta racemosa

Abstract

The aim of the present work was to assess potential antiradical, anti-inflammatory and antimicrobial activities of essentials oils of Pimenta racemosa from Benin. The chemical compositions of the essential oils obtained by hydrodistillation from fresh leaves of six samples of Pimenta racemosa (Mill.) J. W. Moore. (Myrtaceae) growing wild in Benin were analyzed by GC and GC/MS and showed twenty four compounds identified and quantified in the essential oils with eugenol (45.2% – 52.7%), myrcene (25.1% – 29.4%), chavicol (7.1% – 9.3%), limonene (3.0%- 4.0%), 1,8-cineole (2.1% – 3.2%) as major compounds. The evaluation of biological activities of these oils has shown a low anti-inflammatory activity and high antiradical, acaricidal against Amblyomma variegatum and antimicrobial activities against both bacteria and fungi. Fractionation of an eugenol rich sample allowed the identification of the bioactive fractions and their contribution to the efficiency of the whole extract. This study suggests that P. racemosa essential oils may be useful in the food industry where the antioxidants are used to delay the degradation of fatty substances. Fractionation of an eugenol rich sample allowed the identification of the bioactive fractions and their contribution to the efficiency of the whole extract. This study suggests that P. racemosa essential oils may be useful in the food industry where the antioxidants are used to delay the degradation of fatty substances.

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