Effect of Storage Period on the Bioactive Composition and Therapeutic Potential of Syzygium aromaticum Essential Oil

Background: Essential oil (EO) of Syzygium aromaticum is usually used for medicinal purposes. In most cases, it is kept for a long duration.  Objectives: The work aimed at examining how the duration of storage of the EO affects its medicinal quality of the essential oil.  Methods: The EO of S. aromaticum was extracted by hydrodistillation. The extracted EO was kept in a cupboard in amber bottles at room temperature for ۴, ۱۸۳, and ۳۶۵ days. Chemical components of the EOs were determined by gas chromatography mass spectroscopy (GC-MS). The antioxidant activity was determined by using the ۲,۲-diphenyl-۱-picryl-hydrazyl (DPPH), ۲,۲-azobis-۳-ethylbenzthiazoline-۶-sulphonic acid (ABTS), and ferric reducing antioxidant power (FRAP) assays. Dopamine and butyrylcholinesterase (BCHE) assays were used to assess the anti-hypertensive activity. The anti-diabetic tendencies were evaluated with the α-glucosidase and α-amylase assays. Albumin denaturation and protease were used to estimate the anti-inflammatory activity.  Results: The results indicate that the EO shows a color change from light yellow in ۴ and ۱۸۳ days of storage to dark brown after ۳۶۵ days. The results of the GC-MS show a higher value of eugenol in the EO stored for ۱۸۳ and ۳۶۵ days (۹۳.۱۵% and ۹۳.۴۶%, respectively). It also shows the presence of eugenol acetate (۱۷.۰۵%) in the EO stored for ۴ days, but it was absent in ۱۸۳ and ۳۶۵ days of storage. The EO stored for ۴ days had a higher inhibition of antioxidant, anti-inflammatory, anti-hypertensive, and anti-diabetic parameters tested. Conclusion: The results indicate that the higher the period of storage of the essential oil, the less medicinal potency it possesses.

کلیدواژه ها:

Syzygium aromaticum ، Essential oil ، Antioxidant ، Anti-inflammatory ، Anti-hypertensive ، Antidiabetic