Comparative chemical composition and antioxidant capacity of essential oil and oleoresin from Eucalyptus globulus Labill. leaves

M.  Barriga-Sánchez; E.  Arpi; P.M.  Cueva-Martínez; E.A.  Medina-Cáceres; M.A. Varas Condori

doi:10.3989/gya.0321251.2302

Authors

M. Barriga-Sánchez Instituto Tecnológico de la Producción, Citepesquero, acuícola y agroindustrial Callao, Bioactive Compounds Laboratory https://orcid.org/0000-0001-8146-0575
E. Arpi Instituto Tecnológico de la Producción, Citepesquero, acuícola y agroindustrial Callao, Bioactive Compounds Laboratory https://orcid.org/0000-0002-0104-3892
P.M. Cueva-Martínez Instituto Tecnológico de la Producción, Citepesquero, acuícola y agroindustrial Callao, Physicochemical Laboratory https://orcid.org/0000-0002-1774-9611
E.A. Medina-Cáceres Instituto Tecnológico de la Producción, Citepesquero, acuícola y agroindustrial Callao, Physicochemical Laboratory https://orcid.org/0000-0002-5075-0534
M.A. Varas Condori Instituto Tecnológico de la Producción, Citepesquero, acuícola y agroindustrial Callao, Physicochemical Laboratory https://orcid.org/0000-0001-7034-9214

DOI:

https://doi.org/10.3989/gya.0321251.2302

Keywords:

Antioxidant capacity, eucalyptus, hydrodistillation, supercritical CO2, terpenes

Abstract

The Eucalyptus globulus is a tree which is cultivated in Peru for its wood, while its leaves are often discarded. This study compared the extraction yield, chemical composition, and antioxidant capacity of essential oil and oleoresin obtained from the leaves. The essential oil was extracted by hydrodistillation (1.62 % yield), and oleoresins were obtained using supercritical CO₂, with and without ethanol as a co-solvent (yield up to 8.96 %). GC-MS analysis identified 1,8-cineole as the major compound in the essential oil and in the oleoresin extracted with supercritical CO₂+ethanol. The essential oil showed a higher monoterpene content (80.33 %), while the oleoresins were richer in sesquiterpenes (up to 63.68 %). The total phenolic content was significantly higher in the oleoresin (5.05-11.30 mg GAE/g) than in the essential oil (0.25 mg GAE/g). Antioxidant capacity was also significantly higher in the oleoresins. These findings highlight the potential of E. globulus oleoresin as a natural antioxidant for food and pharmaceutical applications.

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