Antioxidant Effect and Medicinal Properties of Allspice Essential Oil

Abstract

Pimenta dioica L. Merrill. Myrtaceae family, known for its berries called pimenta or allspice, is one of the oldest spices in the world, widely used for its culinary and medicinal qualities. The main commercial product obtained from this spice is its essential oil, the reason for the interest in essential oil is based on the versatility of its use in different industrial areas (food, cosmetics, perfumery, and pharmaceuticals) due to its harmless and beneficial effects for health. In addition, it contains compounds that have shown broad biological activity, which turns out to be useful in the treatment of diseases related to the excessive formation of oxygen radicals. As a result, the extraction process and operating conditions have a significant impact on the bioactivity of these molecules. As a consequence, selecting the correct mix of variables to improve oil extraction and functionality is essential. The most of study on this essential oil is being focused on resolving these issues, as well as purification and identification. This chapter will cover the methods for obtaining P. dioica essential oil, as well as the chemical profile of the oil and its biological properties, which include its effects on humans, plants, animals, insects, and microorganisms.