Characterization and biological activity of essential oils from fruits ofZanthoxylum xanthoxyloidesLam. andZ. leprieuriiGuill. & Perr., two culinary plants from Cameroon

Essential oils obtained by hydrodistillation of dried fruits ofZanthoxylum xanthoxyloidesandZ. leprieurii(Rutaceae), were analysed by gas chromagraphy–flame ionization detection and gas chromatography–mass spectrometry. In the former, the major volatiles resulted citronellol (29.9%) and geraniol (11.5%), followed by citronellyl acetate (5.5%), limonene (5.5%) and citronellal (4.6%), while in the latter the major compounds were (E)‐β‐ocimene (29.4%), myrcene (28.6%), limonene (13.6%) andα‐pinene (8.1%), respectively. The chemical composition supports the traditional use of these plants as spices in local food. The oils were also tested for antiproliferative, antimicrobial and antioxidant activities by MTT assay, agar disc diffusion method, and DPPH, ABTS andβ‐carotene–linoleic acid assay, respectively. The noteworthy cytotoxic effects ofZ. xanthoxyloidesare probably related to the presence of geraniol and citronellol, which exhibited strong antiproliferative activity against all the tested human tumor cell lines, and support the local traditional use of this plant for the treatment of various cancers.