Kim HJ, Chen F, Wang X, Chung HY, Jin Z
Journal of Agricultural and Food Chemistry, 2005
ABSTRACT:
Antioxidant capacities of vetiver (Vetiveria zizanioides) oil were evaluated by two different in vitro assays: the DPPH• free radical scavenging assay and the Fe2+-metal chelating assay. Results showed that the vetiver oil (VO) possessed a strong free radical scavenging activity when compared to standard antioxidants such as butylated hydroxytoluene (BHT) and α-tocopherol. However, its metal chelating capacity was relatively weak. VO (10 μL/mL) dissolved in methanol exhibited 
93% free radical scavenging activity in the DPPH• assay and 34% Fe2+ chelating activity in the metal chelating assay. By contrast, 10 mM BHT and 0.1 mM α-tocopherol exhibited 93 and 89% free radical scavenging activities in the DPPH• assay, respectively, and 1 mM EDTA exhibited 97% activity in the metal chelating assay. Among the complex constituents in the crude VO, β-vetivenene, β-vetivone, and α-vetivone, which had shown strong antioxidant activities, were isolated and identified using various chromatographic techniques including silica gel open column chromatography, silica HPLC, and GC-MS. These results show that VO and some of its inherent components can be potential alternative natural antioxidants.
CITATION:
Kim HJ, Chen F, Wang X, Et Al. Evaluation of antioxidant activity of vetiver (Vetiveria zizanioides L.) oil and identification of its antioxidant constituents. J Agric Food Chem. 2005;53(20):7691-7695.
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