ANTIOXIDANT ACTIVITY OF MICROCAPSULES OF PIMENTA DIOICA ESSENTIAL OIL

Objective: This study aimed to evaluate the antioxidant activity of microcapsules containing Pimenta dioica essential oil and characterize its chemical composition. Methods: The essential oil was obtained by hydrodistillation from leaves collected in Maranhão, Brazil, and analyzed by GC-MS and GC-FID. Microcapsules were prepared by ionic gelation using sodium alginate and calcium chloride. Antioxidant activity was assessed by the hydroxyl radical scavenging method, with IC₅₀ determination. Results: GC-MS analysis revealed a predominance of eugenol (78.96%) and chavicol (8.78%), confirming the "eugenol-rich" chemotype. The microcapsules exhibited significant antioxidant activity with an IC₅₀ of 69.33 ± 5.96 mg/L, attributed to the high phenolic content, particularly eugenol and chavicol, which act as potent free radical scavengers. Conclusion: P. dioica essential oil microcapsules demonstrated promising antioxidant potential, positioning themselves as a natural alternative for applications in the food, cosmetic, and pharmaceutical industries. Further studies on formulation optimization and in vivo assays are necessary for their practical application.