Potent antioxidant activities of solvent extracts (96% aqueous ethanol) from the fruit, leaf, and branchlet without adherent leaf of Cupressus arizonica were evaluated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and compared with butylated hydroxytoluene (BHT) and ascorbic acid (AA). Their chemical compositions were analyzed using gas chromatography-mass spectrometry (GC/MS). Branchlet extracts (BE) were the most active as an antioxidant agent at 93.3% at the concentration of 0.493 mg/mL, which was higher than the value of vitamin C (63.3%) at the same concentration. The major components identified in the BE were communic acid (43.7%), followed by agatholic acid (20%), and ferruginol (10.4%). The extract from fruit had good antioxidant activity (90.3%) at a concentration of 0.015 mg/mL. The major compounds identified in the fruit extracts (FE) were communic acid (46.8%), spirohexane-5-carboxylic acid, 1,1,2,2-tetramethyl-, methyl ester (27.4%), and ferruginol (6%). Leaf extracts (LE) were more active as an antioxidant agent at 80.3%, which was higher than the value of BHT (75.7%) at the concentration of 0.015 mg/mL. The major components identified in the LE were hexadecanoic acid (45.1%), 1H,5H-pyrrolo[1′,2′:3,4]imidazo[1,5-a]pyridine, octahydro- (9%), bicyclo [3.1.0]hex-3-en-2-one, 4-methyl-1-(1-methylethyl)- (8.1%).

The hydrodistilled volatile essential oils extracted from the female cones of Cupressus arizonica Greene that harvested in winter and spring seasons were analysed for their chemical composition by using gas chromatography-mass spectrometry (GC/MS). Twenty-four and seventeen components were identified, accounting for winter (95.5%) and spring (96.9%) of the total oils volume, respectively. Monoterpenoids (winter 93.7% and spring 95.0%) dominated the identified components in the essential oils, followed by a small portion of sesquiterpenoids (winter 1.8% and spring 1.9%). Monoterpene hydrocarbons (MH) (winter 90.9% and spring 94.9%) were the principal subclasses of components with α-pinene (winter 42% and spring 72%), β-myrcene (winter 18.5% and spring 7.7%), δ-3-carene (winter 11.3% and spring 5.1%), limonene (9.4% for winter), and β-pinene (5.3% for spring) as main constituents. Limonene (9.4%), camphor (0.2%), exo-methylcamphenilol (0.2%), terpinene-4-ol (0.6%), β-citronellol (0.9%), and bornyl acetate (0.3%) were representative of the monoterpene hydrocarbon and oxygen-containing monoterpenoids (OM) in winter essential oil.