Antioxidant Evaluation of Baccharis Patens and Baccharis Psiadioides Essential Oils

The chemical composition of the essential oil of Baccharis patens Baker leaves was analyzed for the first time in the literature, by GC-MS and GC-FID. The antioxidant activity of B. patens and B. psiadioides (Less.) Joch. Mull. essential oils was determined by DPPH radical scavenging method. The oil was a complex mixture of terpenes, with 57 identified compounds. Sesquiterpene hydrocarbons were the main fraction (37.13 %). Thymol, a standard antioxidant, showed 90 %of antioxidant activity at 20 mg/mL. At a higher concentration, 100 mg/mL, B. patens and B. psiadioides essential oils resulted in 42 % and 50 % of antioxidant activity, respectively. Comparable antioxidant activity of the essential oils may be due to the similar low activity of their major compounds.