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<p>Pomelo flower essential oil (PFEO) has been reported to possess various pharmacological activities; however, differences among cultivars remain unclear. In this study, PFEO was extracted from four pomelo cultivars (Xindu, Tai, Honey, and Longan), and differences in their volatile components were analyzed using GC×GC-MS. In addition, the DPPH•, ABTS•⁺, and NaNO₂ scavenging activities of Xindu PFEO, which showed the highest extraction yield, were evaluated. Furthermore, the anti-inflammatory activities of Xindu PFEO and its major component, farnesol were also assessed. In the results, a total of 184 volatile compounds, mainly terpenoids and their derivatives, were identified in the four PFEOs, with significant varietal differences in both composition and relative abundance. Xindu PFEO showed maximum scavenging rates of 62.33%, 92.33%, and 37.33% against DPPH•, ABTS•⁺, and NaNO₂, respectively. Both Xindu PFEO and its major component, farnesol, exhibited inhibitory activity against 5-LOX. Furthermore, 40 µM farnesol significantly suppressed the expression of IL-1β, IL-6, and TNF-α in LPS-induced RAW 264.7 cells. These findings improve the understanding of varietal differences and bioactivities of PFEO and provide a basis for the development of PFEO-based functional foods.</p>

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Characterization of pomelo flower essential oils: chemical profile, antioxidant potential, and anti-inflammatory activity of farnesol

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • Xinyue Peng,
  • Zhongda Xiang,
  • Zheng Ma,
  • Chuchu Zhao,
  • Xiaodie Li,
  • Ya Yuan,
  • Shan Liu,
  • Yao Liu,
  • Ting Zhang,
  • Juan Dai

摘要

Pomelo flower essential oil (PFEO) has been reported to possess various pharmacological activities; however, differences among cultivars remain unclear. In this study, PFEO was extracted from four pomelo cultivars (Xindu, Tai, Honey, and Longan), and differences in their volatile components were analyzed using GC×GC-MS. In addition, the DPPH•, ABTS•⁺, and NaNO₂ scavenging activities of Xindu PFEO, which showed the highest extraction yield, were evaluated. Furthermore, the anti-inflammatory activities of Xindu PFEO and its major component, farnesol were also assessed. In the results, a total of 184 volatile compounds, mainly terpenoids and their derivatives, were identified in the four PFEOs, with significant varietal differences in both composition and relative abundance. Xindu PFEO showed maximum scavenging rates of 62.33%, 92.33%, and 37.33% against DPPH•, ABTS•⁺, and NaNO₂, respectively. Both Xindu PFEO and its major component, farnesol, exhibited inhibitory activity against 5-LOX. Furthermore, 40 µM farnesol significantly suppressed the expression of IL-1β, IL-6, and TNF-α in LPS-induced RAW 264.7 cells. These findings improve the understanding of varietal differences and bioactivities of PFEO and provide a basis for the development of PFEO-based functional foods.