Combinatorial Interactions of Essential Oils Enriched with Individual Polyphenols, Polyphenol Mixes, and Plant...

Area of Science:

• Food Science
• Natural Products Chemistry
• Analytical Chemistry

Background:

• Essential oils (EOs) are rich in terpenes and phenols, known for antioxidant properties.
• Developing multi-antioxidant systems requires understanding combinatorial interactions.
• Polyphenols and crude plant extracts can potentially enhance EO antioxidant capacity.

Purpose of the Study:

• To investigate the combinatorial interactions of phenol and terpene-rich EOs enriched with polyphenols and plant extracts.
• To evaluate the antioxidant activity of these enriched EOs using single electron transfer (SET) and hydrogen atom transfer (HAT) assays.
• To develop predictive models for the antioxidant activity of enriched EOs.

Main Methods:

• Selected phenol and terpene-rich EOs (Pimento Berry, Ceylon Cinnamon, Clove, Sage, White Thyme, Oregano) were used.
• EOs were enriched with individual polyphenols (rosmarinic acid, quercetin, p-coumaric acid, rutin hydrate), crude plant extracts, and polyphenol mixtures.
• Antioxidant activity was assessed using DPPH (SET-based) and ORAC (HAT-based) assays.

Main Results:

• Rosmarinic acid and quercetin were the most effective enhancers, while p-coumaric acid and rutin hydrate were less favorable.
• Enrichments with polyphenol mixtures and crude extracts showed synergistic and additive effects in the DPPH assay.
• Crude extracts demonstrated more additive and less antagonistic effects than polyphenol mixes in the ORAC assay, highlighting minor compound contributions.

Conclusions:

• Combinatorial enrichment of EOs with specific polyphenols and crude extracts can create effective multi-antioxidant systems.
• The choice of enhancer (individual polyphenol, mixture, or crude extract) significantly impacts antioxidant activity.
• Predictive models are valuable for understanding and optimizing the antioxidant potential of enriched EOs.