Study on Chemical Diversity, Antioxidant and Antibacterial Activities, and HaCaT Cytotoxicity of Camphora tenuipilis (a Traditional Aromatic Plant from Xishuangbanna)

<i>Camphora tenuipilis</i>, a unique aromatic plant in the traditional Xishuangbanna dish "Duo Sheng" (raw minced meat dish), lacks scientific evidence to support its traditional use and potential application as a natural preservative/antioxidant. This study aims to fill this gap by analyzing the chemical composition and bioactivities of its leaf essential oils (EOs), verifying its traditional use, and exploring the bioactivities specific to different chemotypes. Leaf samples were collected from the Xishuangbanna Tropical Botanical Garden (XTBG), Chinese Academy of Sciences, and local markets. Gas chromatography-mass spectrometry (GC-MS) analysis identified 53 compounds, leading to the classification of the EOs into five chemotypes: linalool, geraniol, citral, elemicin, and methyl cinnamate. Notably, the elemicin-type EO (YC02, with an elemicin content of 94.56 ± 0.98%) exhibited the strongest antioxidant properties. The EOs demonstrated antibacterial activity against four foodborne pathogens: <i>Bacillus cereus</i>, <i>Bacillus subtilis</i>, <i>Escherichia coli</i>, and <i>Staphylococcus aureus</i>; except for YC04, the other EOs effectively inhibited pathogen growth to varying extents. Cytotoxicity tests revealed half-maximal inhibitory concentrations (IC₅₀) for HaCaT cells ranging from 0.163 to 0.847 mg/mL. This study scientifically validates the traditional use of <i>C. tenuipilis</i> in "Duo Sheng" and supports its potential as a natural food preservative, antioxidants, and antimicrobial agents.