GC-MS analysis of the essential oils of Juniperus communis L. berries growing wild in the Molise region: Seasonal variability and in vitro antifungal activity |
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| Institution: | 1. Dipartimento di Bioscienze e Territorio, Università degli Studi del Molise, Contrada Fonte Lappone, I-86090, Pesche, Isernia, Italy;2. Dipartimento di Farmacia, Università degli Studi di Napoli “Federico II”, Via D. Montesano 49, I-80131, Napoli, Italy;1. Department of Chemistry, School of Chemical and Biotechnology, SASTRA University, Thanjavur, Tamil Nadu, India;2. School of Chemistry, University of Hyderabad, Hyderabad, Andhra Pradesh, India;1. Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands;2. Department of Agronomy and Plant Breeding, Shahid Bahonar University, P.O. Box 76169-133, Kerman, Iran;3. Research and Technology Institute of Plant Production (RTIPP), Shahid Bahonar University of Kerman, Kerman, Iran;4. Institute for Global Food Security, School of Biological Sciences, Queen’s University, Belfast, Northern Ireland, UK;1. Department of Biology, Laboratory of Health and Environment, Faculty of Science Ain Chock, Hassan II University of Casablanca, Morocco;2. Laboratory of Organic Synthesis, Extraction, and Valorization, Faculty of Sciences Aïn Chock, Hassan II University of Casablanca, B.P 2693 Maarif, Casablanca, Morocco |
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| Abstract: | Juniperus communis L., also known as the common juniper, is a dioecious aromatic evergreen shrub and has been traditionally used in many countries as a diuretic, antiseptic, and digestive and as a flavor to aromatize certain alcoholic beverages. We analyzed the chemical variability in the volatile profiles from berries of J. communis, harvested in one of the oldest European parks, the National Park of Abruzzo, Lazio, and Molise (PNALM, Central Italy). We examined the berries in different phases of the biological cycle for 1 year (at six ripening stages). Hydrodistilled essential oils from the fresh berries were analyzed by gas chromatography–flame ionization detection (GC-FID), gas chromatography–mass spectrometry (GC-MS) and principal component analysis (PCA). A total of 90 components were detected, and remarkable qualitative and quantitative differences were observed in the chemical components during the ripening stages, from the green unripe berries to the bluish-black berries harvested at full maturity. The essential oils were an α-pinene (13.43–32.34%) chemotype. The monoterpene hydrocarbons decreased during the ripening with a progressive increase in sesquiterpenes such as germacrene D (12.29–17.59%) and β-caryophyllene (7.71–8.51%), which are the major components in ripe berry essential oils. The sesquiterpene hydrocarbon fraction (65.3–47.9%) also contained α-humulene, germacrene B, δ-cadinene, bicyclogermacrene, and eudesma 4(14),11 diene. Germacrene D and β-caryophyllene in high concentrations may be considered as marker components of the genus Juniperus from the Molise region. This particular chemical composition has been reported for the first time. It is interesting to note the presence of β-caryophyllene (7–11%), whose inhalation has been reported to affect anxiety and depression in a rat model. An in vitro antifungal assay showed that the essential oil from green and ripe berries inhibits the growth of Sclerotium rolfsii, a phytopathogen fungus that causes post-harvest diseases in many fruits and vegetables. |
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| Keywords: | Essential oils Principal component analysis β-cariophyllene Antifungal activity |
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