Comprehensive volatile composition of vegetative parts of Bunium persicum B. Fedtsch.: Spice of alpine Himalaya.

In the present study, headspace gas chromatography coupled with mass spectrometry (HS–GC/MS) was applied to profile volatile components of Bunium persicum samples (rhizomes, roots, stems, leaves, flowers and unripe & ripe seeds), which were collected from two locations of Indian alpine Himalaya. Thirty-six different volatile metabolites were characterized in all samples, representing (77.9-96.9%) of the total oils. Extracted volatile oils (VOs) were dominated by monoterpenes (37.9-94.8%), oxygenated monoterpenes (0.1-28.8%) and sesquiterpenes (0.2-24.3%) hydrocarbons. γ-Terpinene (6.0-64.1%), α-terpinolene (1.1-43.7%), p-cymene (0.4-8.9%), o-cymene (1.4-14.8%), sabinene (0.1-12.3%), β-pinene (0.7-14.2%), β-myrcene (1.2-11.0%), limonene (1.3-9.3%), sylvestrene (3.1-7.7%), and cymen-7-al (6.9-10.9%) were key volatile components identified in different parts of B. persicum using HS–GC/MS. These findings revealed a very high quantitative variation of VOs composition among the samples. The multivariate statistical analysis also classified these variations within the plants and their parts at two locations. HS-GC/MS technique can be utilized for the quality assessment and discrimination analysis of B. persicum, especially its essential oil (BEO). Further, essential oils of both the seed samples showed significant antioxidant activity in DPPH and ABTS assay. The current methodology will help to monitor the varietal development and smart agriculture practices as quality perspectives. [ABSTRACT FROM AUTHOR]