Kellyann Clarke, Roy Porter, Petrea Facey, Camille Thoms-Rodriguez
{"title":"Chemical composition and biological activities of Jamaican Cannabis sativa essential oils as the plant matures","authors":"Kellyann Clarke, Roy Porter, Petrea Facey, Camille Thoms-Rodriguez","doi":"10.1002/ffj.3732","DOIUrl":null,"url":null,"abstract":"<p><i>Cannabis sativa</i> is a flowering plant belonging to the Cannabinaceae family. There have been numerous ongoing studies globally on <i>C. sativa</i> 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 <i>C. sativa</i> 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). <i>Cannabis sativa</i> 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 <i>C. sativa</i> 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 <i>C. sativa</i> essential oils did not exhibit antioxidant properties. However, the <i>C. sativa</i> essential oils exhibit significant to moderate antimicrobial property against the test gram-positive microorganisms, <i>Enterococcus faecalis</i>, <i>Streptococcus Group A</i> and <i>Streptococcus Group B</i> with MIC values ranging from 16 to 125 μg/mL.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"38 3","pages":"144-151"},"PeriodicalIF":2.1000,"publicationDate":"2023-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3732","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
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.
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.