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. (December 2016)

• Record Type: Journal Article
• Authors: Falasca, Antonio; Caprari, Claudio; De Felice, Vincenzo; Fortini, Paola; Saviano, Gabriella; Zollo, Franco; Iorizzi, Maria
• Is Part Of: Biochemical systematics and ecology. Volume 69(2016)
• Page Start: 166
• Page End: 175
• Publication Date: 2016-12
• Subjects: Juniperus communis L. -- Essential oils -- Principal component analysis -- β-cariophyllene -- Antifungal activity -- Sclerotium rolfsii; Chemotaxonomy -- Periodicals; Biochemical variation -- Periodicals; Ecology -- Periodicals; Biochemistry -- Periodicals; Ecology -- Periodicals; Chimiotaxinomie -- Périodiques; Variation biochimique -- Périodiques; Écologie -- Périodiques; 578.012
• DOI: 10.1016/j.bse.2016.07.026
• Languages: English
• ISSNs: 0305-1978

Abstract

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. Graphical abstract: Highlights: J. communis berries were collected in a protected area of National Park (PNALM), Italy. The chemical composition of essential oils was evaluated at six different ripening stages. Sesquiterpenes were predominant components from May to January than monoterpens. Germacrene D and β-caryophyllene can be considered typical of J . communis berry oils from the Molise region. Essential oils from January showed antifungal activity against Sclerotium rolfsii .