Chemical composition and antioxidant capacity of the essential oil and ethanolic extract of tzinzo (Tagetes minuta L.) leaves from Ecuador

This study aimed to compare the chemical composition and antioxidant capacity of the essential oil (EO) and ethanolic extract (EE) of tzinzo leaves (Tagetes minuta L.) from Ecuador. An assay of the phytochemical profile of the tzinzo leaves revealed the presence of fatty compounds and lactonic groupings in the ethereal extract, whereas phenolic compounds and flavonoids were identified in the EE. The EO was isolated via steam distillation, and the EO was obtained via maceration of the plant material. The chemical compositions of the EO and EE were determined via gas chromatography coupled with mass spectrometry (CG-MS). In the tzinzo EO, four major compounds were found, among which cis-tagetone (92.5%) and trans-tagetone (4.6%) were the major cimpounds. In addition, six volatile compounds were identified in the EE, where trans-tagetone (55.9%), phytol (19.5%) and trans-anethole (17.5%) were found. The antioxidant capacity of the EO and EE was determined via the ABTS and FRAP methods, and the IC50 values for the EO were 0.52 mg/mL for the ABTS method and 1892.17 μmol Fe2+/g for the FRAP method. In addition, in the EE by ABTS, an IC50 of 1.86 mg/mL was obtained, and by FRAP, 764.12 μmol Fe2+/g. It was demonstrated that the EO and EE of tzinzo leaves have antioxidant capacity, where it is evident that EO has better antioxidant characteristics than EE does.