ANTIOXIDANT AND ANTICANCER ACTIVITY IN VITRO OF PIPER ADUNCUM ESSENTIAL OIL

Objective: This study aimed to evaluate the antioxidant and anticancer activities of Piper aduncum essential oil (EO), as well as characterize its chemical composition. Methods: The EO was extracted via hydrodistillation from fruits collected in Maranhão, Brazil. Antioxidant activity was assessed using ABTS, DPPH, and FRAP assays, while anticancer activity was tested against multiple human cancer cell lines (colon, lung, cervical, prostate, neuroblastoma, and others) via the SRB assay. Chemical composition was analyzed by GC-MS. Results: The EO showed moderate antioxidant capacity, with IC50 values of 1.22 mg/L (ABTS), 5.20 mg/L (DPPH), and 8.8 mg/L (FRAP), outperforming diclofenac and aspirin but being less effective than synthetic antioxidants like BHT. The EO exhibited significant cytotoxicity, particularly against neuroblastoma (IMR-32; IC50 = 7.69 mg/L), colon (SW-620; IC50 = 35.99 mg/L), and cervical (SiHa; IC50 = 9.86 mg/L) cancer cells. Chemical composition: Linalool (42.90%) was the major compound, followed by γ-terpinene (12.30%) and trans-ocimene (11.40%), with variations attributed to environmental factors. Conclusion: Piper aduncum EO demonstrates promising antioxidant and anticancer properties, likely due to its bioactive terpenes. However, further in vivo studies and clinical trials are needed to confirm its efficacy and safety for therapeutic applications. The findings highlight its potential as a natural alternative for cancer and oxidative stress-related treatments.