Essential Oils and Post Distilled Wastes of Aegle marmelos Reveals Potent Antioxidant Potential for Use in Food Industry

Essential oil (EO) obtained from plants is gaining considerable attention due to its usage as preservative and natural source of antioxidants in food industry. The post distilled debris obtained after the oil extraction is usually regarded as waste but recent studies have evinced their antioxidant potential. Thus, the aim of our study was to explore the phytochemical profile and antioxidant potential of the EO and post distilled debris obtained after oil extraction from Aegle marmelos.

Antioxidant potential of A. marmelos EO and post distilled debris extracts was estimated using in-vitro assays such as DPPH free radical scavenging, Reducing power and Chelation power. The total phenol in the extracts was spectrophotometrically quantified. Gas Chromatography–Mass Spectrometry (GC–MS) and Reverse-Phase High Performance liquid Chromatography (RP-HPLC) analysis was conducted to reveal the bioactive components present in EO and post distilled debris extracts respectively.

EO from leaves showed moderate antioxidant activity however the post distilled debris from leaves and fruit rind evinced the potent antioxidant activity. GC–MS analysis of leaf and fruit rind EO revealed presence of many bioactive components including alpha-pinene, caryophyllene, limonene and p-cymene as major components. The RP-HPLC analysis of Aegle marmelos post distilled methanolic extracts unveiled rich polyphenolic profile with lofty levels of gallic acid (GA) and syringic acid (SA).

The plant waste obtained after extracting EO from A. marmelos may be further exploited as a potential source of antioxidants in food and pharmaceutical products.