Chemical composition, odor-active compounds and in vitro antioxidant activity of essential oils from leaves, fresh fruits and seed shells of Platycladus orientalis (L.) Franco.

To investigate the volatiles and odor-active compounds (OACs) in essential oils (EOs) from leaves, fresh fruits and seed shells of Platycladus orientalis (L.) Franco, three EOs were extracted and analyzed by hydrodistillation combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and GC. The yields of three EOs were 0.22%, 0.48% and 1.94%, respectively; a total of 77 compounds were identified by comparing their mass spectra and retention index with those of the authentic standards or the related data reported in the references, and 29 odorants were determined as OACs. Among them, 58 volatile components were identified in the leaf EO, accounting for 98.19% of the total volatiles, of which 18 compounds were screened as OACs; 47 volatile components were determined in the fruit EO, representing 98.98% of the entire volatile oil, of which 12 compounds were sniffed as OACs; 49 volatiles were found in seed shell EO, covering 97.26% of the whole volatiles, of which 19 compounds were detected as OACs. OACs in three EOs were significantly different, and the odorants with higher concentrations included α-pinene, sabinene, δ-3-carene, myrcene, β-caryophyllene, α-terpinyl acetate, cedrol, etc., which could be used as indexes for optimizing extraction process parameters of POF EOs and evaluating EO quality. The in vitro antioxidant activity of three EOs was tested by DPPH assay, ABTS assay and FRAP assay. [ABSTRACT FROM AUTHOR]