Chemical composition and biological activities of Jamaican Cannabis sativa essential oils as the plant matures

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2023-02-19 DOI:10.1002/ffj.3732
Kellyann Clarke, Roy Porter, Petrea Facey, Camille Thoms-Rodriguez
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Abstract

Cannabis sativa is a flowering plant belonging to the Cannabinaceae family. There have been numerous ongoing studies globally on C. sativa which include investigating the yield and quality of essential oils. However, this study is the first to assess the chemical composition and biological activities of Jamaican C. sativa essential oils (EOs) extracted via hydrodistillation as the plants mature from week 8 through to week 12. EOs from fresh landrace female plants were analysed by gas chromatography–mass spectrometry (GC–MS) and GC coupled to a flame ionization detector (GC-FID). Cannabis sativa essential oils were screened for their in vitro antimicrobial activity using the disc diffusion method and further with tube dilution method. The antioxidant properties were investigated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. In total, 36 constituents were identified in the C. sativa EOs by comparison of the Kováts retention indices (RI), the mass spectra data with those in the Natural Institute of Standards and Technology (NIST) library and by co-elution with authentic samples where available. The major constituents were β-caryophyllene (25.34%) and α-humulene (α-caryophyllene) (10.94%) both at the highest levels in week nine and were the most abundant constituents present at all stages of maturity. All extracted C. sativa essential oils did not exhibit antioxidant properties. However, the C. sativa essential oils exhibit significant to moderate antimicrobial property against the test gram-positive microorganisms, Enterococcus faecalis, Streptococcus Group A and Streptococcus Group B with MIC values ranging from 16 to 125 μg/mL.

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牙买加大麻精油在植物成熟过程中的化学成分和生物活性
大麻是一种开花植物,属于大麻科。在全球范围内,有许多正在进行的关于芥蓝的研究,包括调查其精油的产量和质量。然而,这项研究是第一次评估牙买加大麻精油(EOs)的化学成分和生物活性,这些精油是通过加氢蒸馏提取的,从植物成熟的第8周到第12周。采用气相色谱-质谱联用(GC- ms)和气相色谱-火焰离子化检测器(GC- fid)分析了新鲜乡土雌性植物的EOs。采用圆盘扩散法和试管稀释法对大麻精油进行体外抗菌活性筛选。采用2,2-二苯基-1-苦味酰肼(DPPH)自由基清除法研究了其抗氧化性能。通过Kováts保留指数(RI)、质谱数据与美国国家标准与技术研究所(NIST)文库的质谱数据进行比较,并与真实样品共洗脱,共鉴定出36种成分。主要成分为β-石竹烯(25.34%)和α-葎草烯(α-石竹烯)(10.94%),均在第9周含量最高,且在各成熟期含量最高。所有提取的芥蓝精油均未表现出抗氧化性。对革兰氏阳性菌粪肠球菌、A型链球菌和B型链球菌的MIC值在16 ~ 125 μg/mL之间。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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