Chemical Composition, Antioxidant, and Antifungal Characteristics of the Essential oil of Mansoa alliacea (Lam.) A.H. Gentry.

The essential oil of Mansoa alliacea (Lam.) A.H. Gentry was characterized on the basis of its gas chromatographymass spectrometry analysis, physico-chemical, antioxidant, and antifungal properties. M. alliacea essential oil (MAEO) had a complex mixture of eight major and minor components. The main constituents were disulfide, di-2-propenyl (cas) 1, 2-bis(allyl) disulfane (66.90%), trisulfide, di-2-propenyl (23.81%), and 1-Propene, 3,3'-thiobis- (cas) 4-thia-1,6-heptadiene (4.44%). The optical rotation and refractive index of oil were found to be 4.083 and 1.337, respectively. The oil showed potent antioxidant activity in 2, 2'- diphenyl-1-picrylhydazyl, β-carotene, and ABTS assays. Oil showed fungitoxic activity against nine fungal species. The investigations confirm that MAEO has promising potential to be used as a biopesticide and as a preservative agent in food and pharmaceutical systems. [ABSTRACT FROM AUTHOR]