Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil

I. S. STOILOVA1, J. WANNER2, L. JIROVETZ3, D. TRIFONOVA1, L. KRASTEV4, A. S. STOYANOVA5 and A. I. KRASTANOV1

1 University for Food Technologies, Department Biotechnology, BG - 4000 Plovdiv, Bulgaria
2Kurt Kitzing Co., Hinterm Alten Schloss 21, D-86757 Wallerstein, Germany
3University of Vienna, Department of Clinical Pharmacy and Diagnostics, A-1090 Vienna, Austria
4University for Food Technologies, University Laboratory for Food Analyses, BG – 4000 Plovdiv, Bulgaria
5University for Food Technologies, Department Technology of Fats, Essential Oils, Perfumery and Cosmetics, BG – 4000 Plovdiv, Bulgaria

Abstract

STOILOVA, I. S., J. WANNER, L. JIROVETZ, D. TRIFONOVA, L. KRASTEV, A. S. STOYANOVA and A. I.KRASTANOV, 2014. Chemical composition and antioxidant properties of juniper berry (Juniperus communis L.) essential oil. Bulg. J. Agric. Sci., 20: 227-237

 

The chemical composition of essential oils of juniper berries (Juniperus communis L.) were analyzed using GC/FID and GC/MS. Antioxidant properties were defined by 7 different in vitro models. The antioxidant activity attributable to electron transfer made juniper berry essential oil a strong antioxidant. IC50 for hydroxyl radical (OH) scavenging and for chelating capacity were 0.0235 ig.(cm3)-1 and 0.0246 ig.(cm3)-1 respectively. The essential oil exhibited hydrogen peroxide scavenging activity and 2,2’-azinobis(3-thylbenzothiazoline-6-sulfonic acid) (ABTS+) radical cation scavenging activity – the activity of 10 mg of juniper berry oil is equivalent to 4.77 mM Trolox. The antioxidant activity of the oil attributable to hydrogen atom transfer was lower. IC50 for 2,2-Diphenyl-1-picrylhydrazyl radical scavenging (DPPH) was found to be 944 ig.(cm3)-1. Lipid peroxidation inhibition by the essential oil in both stages, i.e. hydroperoxide formation and malondialdehyde formation, was less efficient than the inhibition by BHT. Through in vivo analyses with Saccharomyces cerevisiae yeast, the essential oil effect on the levels of the antioxidant enzymes SOD, catalase, and glutathione peroxidase was established.

Key words: Juniperus communis L, GC/FID, GC/MS, antioxidant, Saccharomyces cerevisiae, antioxidant enzymes
Abbreviations: DPPH: 2,2-Diphenyl-1-picryl hydrazyl; OH: hydroxyl radical; ABTS: 2,2’-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid); BHT: Butylated hydroxy-toluene; SOD: Superoxide dismutase; CAT : Catalase; GPx: Glutathione peroxidase; IC50: Inhibitory concentration at 50%; ROS: reactive oxygen species

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