Phytochemical components and biological activities of essential oils from three selected medicinal plants

Abstract Essential oils extracted from herbs have been utilized in food and medicine on the account of their increasing physicochemical characteristics. This present study aimed to investigate the phytochemical components, anti-inflammatory, cytotoxic, anti-microbial and anti-oxidant activities of essential oils from Pogostemon cablin (P. cablin), Angelica dahurica (A. dahurica) and Myristica fragrans (M. fragrans), all belong to “medicine food homology” herbs. Approximately 107 components were identified by gas chromatography mass spectrometry (GC–MS) from these essential oils. The main compounds of P. cablin essential oils (PCEOs) were patchouli alcohol (27.72%), α-buaiacene (17.94%) and α-guaiene (14.15%); in A. dahurica essential oils (ADEOs) were anethole (24.91%) and cinnamaldehyde (18.35%); and in M. fragrans essential oils (MFEOs) were (1S)-(-)-α-pinene (23.39%), α-terpineol (18.60%) and caryophyllene (10.34%). These essential oils were found to have strong anti-inflammatory activities through decreasing the production of cyclooxygenase-2 (COX-2), interleukin-6 (IL-6), nuclear factor-kappa B p65 (P65) and tumor necrosis factor-α (TNF-α). These essential oils also had significant anti-bacterial activities against both Gram-negative and Gram-positive strains and anti-fungal activities. Moreover, effective anti-oxidant properties of three essential oils were estimated (0.001962%-0.19%). The study also explored the effect of these essential oils on the survival of Brain microglia (BV2) microglial cells (IC50 = 145.50–281.52 μg/mL). Based on these bioactivities, these essential oils could be used as food additives, fragrances, cosmetics and health products.