Abstract
The essential oils of Cupressus macrocarpa (gold crest) grown on the north coast of Egypt were subjected to Analysis using gas Chromatography-mass spectrometry (GC - MS). The Chemical compositions of essential oils of fresh and dry leaves were found to contain 43 components. The main compounds in the volatile oils of fresh and dried leaves were neral (31 - 35%), hydroxy citronellal (12 - 16%), geraniol (3 - 4%), piperitol (trans) (7 - 8 %), isobornyl isobutrate (0.7 - 6.61 %), linalool (0.6 - 5.21 %), terpinyl acetate (0.10 - 3.27 %), myrcene (0.22 - 2.60 %), trans- ferrugiol (0.3 -2.25%), abitol (0.4 - 2.18%) and eugenol dihydro (0.1 - 1.3%).
The volatile oils (fresh and dried leaves) and non- volatile extracts (EthOH and DCM) of c. macrocarpa were further investigated for radical scavenging activities using 1.1-diphenylpicryl-2-hydrazyl (DPPH) assay. Obviously, the volatile oils remarkably reduce DPPH radicals as well as Eth.OH and DCM extracts, compared with BHA.
The antimicrobial efficacy of the c. macrocarpa volatile oils and non-volatile extracts when examined by disc diffusion test showed that the DCM significantly inhibited the growth of all the tested microorganisms. The antioxidant and antimicrobial activities could be due to the presence of active compounds as neral, graniol, eugenol dihydro, carvacrol acetate and phenol (2,6-di methoxy).
The present study support the view that the characteristic volatile oil and non-volatile extracts of the c. macrocarpa were highly bio available and could be suitable for using as antioxidant, antimicrobial and flavoring agent in the food industry.