Antioxidant compound screening and chemical composition of sweet ginger ( Alpinia coriandriodora D. Fang) essential oil and the mechanism of scavenging radicals

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Abstract
The chemical components of an edible spice, sweet ginger (Alpinia coriandriodora D. Fang) essential oil (AEO) were identified by an ultra‐fast gas chromatography electronic nose (E‐nose) and the main components were β‐pinene (27.9%), 1,8‐cineole (17.3%), p ‐cymene (13.5%), camphene (7.3%), myrcene (5.4%), and pseudolimonene (4.3%). The antioxidant activity of each component was evaluated and the mechanisms of scavenging free radical were studied by E‐nose combined with chemical methodology. Decanal and α‐copaene in AEO showed strong scavenging activities against DPPH radical, and the scavenging rates were over 85%. Decanal had a strong scavenging activity for ABTS radical and the scavenging rate was more than 60%. Similarly, terpinen‐4‐ol and eugenol had strong scavenging abilities to OH radical and the scavenging rates were more than 50%. Gas chromatography‐mass spectrography results showed that it was feasible to identify the chemical components of essential oil by E‐nose, and the similarity reached 88.9%. Practical applications Many essential oils have antioxidant activities and can be used in functional foods. In the present work, the antioxidant active components in AEO were identified and screened by ultra‐fast GC E‐nose. We aimed to target the components with strong antioxidant activity quickly and efficiently through the analysis of the reaction process of DPPH, ABTS and OH radicals with a high scavenging rate in a short time. These results indicate that ultra‐fast GC E‐nose can be used to screen the antioxidant active components in the essential oil.
Funding Information
  • Natural Science Foundation of Tianjin Municipality (17JCQNJC02400)

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