Abstract
Essential oils (EOs) are mixtures of aromatic and volatile compounds. Owing to their biological properties, they are of increasing interest in the food industry as a viable alternative to natural additives. The objective of this study was to evaluate the in vitro biological activity of EOs extracted from eight plant species growing in northeastern Peru in relation to their chemical composition. EOs were extracted by hydrodistillation and evaluated for antibacterial activity, antioxidant capacity, and total phenolic content. Chemical characterization was performed by gas chromatography coupled with mass spectrometry (GC-MS), and the extraction yield was evaluated in two seasons of the year. The extraction yields varied from 0.04 to 1.50%, according to the species, with greater seasonal variation observed during the rainy season. The chemical compounds identified included monoterpene and sesquiterpene hydrocarbons, oxygenated monoterpenes and sesquiterpenes, benzene derivatives, fatty acids and derivatives, diterpenes, and phenylpropanoids. The EOs of Magnolia jaenensis, Piper amalago, Piper glabribaccum, and Tesaria integrifolia demonstrated high antibacterial activity against the Gram-positive pathogen Staphylococcus aureus, while the other EOs, such as Magnolia manguillo and Zanthoxylum fagara, showed intermediate activity. However, all EOs had low performance against the Gram-negative bacteria Escherichia coli and Salmonella enteritidis. The EOs from T. integrifolia, Piper aduncum, M. manguillo, M. jaenensis, and P. glabribaccum had high antioxidant activity. The EOs with the best biological performance were T. integrifolia, M. jaenensis, and P. glabribaccum.