Phenolic profile, antioxidant activity, and active compounds of ethanolic extract and essential oil of Calathea lutea leaves

The leaves of Calathea lutea (C. lutea), traditionally used in food packaging, represent an untapped source for natural antioxidants, although scientific studies on their functional properties are limited. This study evaluates the phenolic content, antioxidant activity, and chemical composition of ethanolic and essential oil extracts of C. lutea leaves. Leaves were subjected to extraction via cold maceration, Soxhlet extraction, and steam distillation. Among the tested fractions, the dichloromethane fraction demonstrated the highest phenolic content (58.47 mg gallic acid equivalent [GAE]/g extract) and the strongest antioxidant activity, as assessed by ABTS*+ (ABTS radical cation) and 2,2-diphenyl-1-picrylhydrazyl (DPPH*) radical scavenging assays. An advanced analytical method based on liquid chromatography coupled with mass spectrometry was used, allowing the precise identification and quantification of the compounds present in the extracts revealing a diverse polyphenolic profile, while the study of volatiles identified compounds, such as fatty acids, terpenes, phenols, hydrocarbons, esters, and hetero-cyclic compounds, some of which may contribute to the leaf’s characteristic aroma. These findings highlight the dichloromethane fraction’s potential as a natural alternative to synthetic antioxidants in food applications, with efficacy comparable to standard references. This research provides the first comprehensive chemical characterization of C. lutea leaves in Colombia.