15.

Chemical Composition and in vitro Antioxidant Activity of Mutellina purpurea Thell. Flowers Essential Oil

Elwira Sieniawska, Tomasz Baj, Radoslaw Kowalski, Krystyna Skalicka-Woźniak and Kazimierz Glowniak

Department of Pharmacognosy with Medicinal Plant Unit , Medical University, 1 Chodzki Street, 20-093 Lublin, Poland

Department of Analysis and Evaluation of Food Quality, University of Life Sciences, 8 Skromna Street, 20-704 Lublin, Poland

Abstract: Mutellina purpurea L. belongs to Apiaceae family and is known as Alpin lovage considered as a forage for animals nutrition because of the presence of sufficient concentration of minerals like calcium and potassium. The chemical composition of the essential oil obtained by hydrodistillation in a Clevenger apparatus and aroma of inflorescences of Mutellina purpurea (Poir.) Thell. was analyzed by GC/MS and GC-FID. Sabinene (19.2%), a -pinene (12,6%), (E)-sesquisabinene hydrate (9.0%), myrcene (7.8%), (Z)-sesquisabinene hydrate (7.5%) and a -bisabolol (6.7%) dominated in the essential oil obtained by hydrodistillation. S tatic headspace technique gave sabinene (23.0%), p-cresol (17.4%), a - pinene (17.0%) and myrcene (10.9%) as a major constituents. Antioxidant activity of the oil was evaluated by ABTS assay.

Keywords: Mutellina purpurea; essential oil; hydrodistillation; static headspace technique.
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