Antioxidant Activity Of Essential Oil Research Articles

Antioxidant Activity and GC-MS Analysis of the Essential Oil of Amygdalus Spinosissima Seeds Grown in Balochistan

Background: Amygdalus Spinosissima also known as Prunus Spinosissima belongs to the genus Prunus, its subgenus is Amygdalus. A. Spinosissima is a wild thorny almond found in approximately 600 to 1500 meters above sea level. Due to its medicinal value, it is used as traditional medicine all over the world. Methods: The objective of present work was to evaluate the antioxidant activity of essential oil of A. Spinosissima and other molecules present in the seed oil of this rare species A. Spinosissima through GC-MS. A. Spinosissima oil showed significant antioxidant activity with IC50 value of 09.0± 0.1 ?g/ml while IC50 value for ascorbic acid was 15.0± 0.5 ?g/ml. These results indicate that the antioxidant activity of the oil of A. Spinosissima is lower than that of ascorbic acid. Result: A. Spinosissima oil showed significant antioxidant activity with IC50 value of 09.0± 0.1 ?g/ml while IC50 value for ascorbic acid was 15.0± 0.5 ?g/ml. These results indicate that the antioxidant activity of the oil of A. Spinosissima is lower than that of ascorbic acid. A total of 17 compounds were identified in the essential oil from the seeds of A. Spinosissima where there were 3-hexanol (RT2.931), 2-pentanol,4-methyl( RT 2.996), Hydroperoxide,1-ethylbutyl(RT5.812), Hydroperoxide, 1-methylpentyl (RT6.045), Benzaldehyde(RT6.134), Phenol (RT 6.645), Benzyl alcohol (RT8.021), 3-Ethyl-3-methylheptane (RT8.695), Benzene, 1,3-bis(1,1-dimethylethyl)- (RT14.183), 2-Decenal, (E)- (RT14.373), 2,4-Decadienal, (E,E)- (RT15.847), Oleic Acid(RT32.912), Hexadecanamide (RT33.739), 9,12-Octadecadienoic acid (Z,Z)-,2-hydroxy-1-(hydroxymethyl) ethyl ester (RT37.662), 9-Octadecenamide, (Z)- (RT38.397), Diisooctyl- phthalate(RT42.179) and Gamma-tocopherol (RT38.397). Conclusion: The GC-MS and antioxidant activity of the A. Spinosissima seed essential oil is comparable with some other essential oils. Based on result, the seed oil may not be considered as potential sources of vegetable oil. Therefore, cannot be used as potential source in soap making industry but could be used in cosmetic industries due to vitamin E existence and antioxidant activity.

Determination of Chemical Compounds and Investigation of Biological Properties of Matricaria chamomilla Essential Oils, Honey, and Their Mixture.

This exploratory investigation aimed to determine the chemical composition and evaluate some biological properties, such as antioxidant, anti-inflammatory, antidiabetic, and antimicrobial activities, of Matricaria chamomilla L. essential oils (EOs). EOs of M. chamomilla were obtained by hydrodistillation and phytochemical screening was performed by gas chromatography–mass spectrophotometry (GC-MS). The antimicrobial activities were tested against different pathogenic strains of microorganisms by using disc diffusion assay, the minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods. The antidiabetic activity was performed in vitro using the enzyme inhibition test. The antioxidant activity of EOs was tested using the free radical scavenging ability (DPPH method), ferrous ion chelating (FIC) ability, and β-carotene bleaching assay. The anti-inflammatory effects were tested in vivo using the carrageenan-induced paw edema method and in vitro using the inhibition of the lipoxygenase test. The analysis of the phytochemical composition by GC-MS revealed that camphor (16.42%) was the major compound of EOs, followed by 3-carene (9.95%), β-myrcene (8.01%), and chamazulene (6.54%). MCEO, honey, and their mixture exhibited antioxidant activity against the DPPH assay (IC50 ranging from 533.89 ± 15.05 µg/mL to 1945.38 ± 12.71 µg/mL). The mixture exhibited the best radical scavenging activity, with an IC50 of 533.89 ± 15.05 µg/mL. As antidiabetic effect, EO presented the best values against α-glucosidase (265.57 ± 0.03 μg/mL) and α-amylase (121.44 ± 0.05 μg/mL). The EOs and honey mixture at a dose of 100 mg/kg exhibited a high anti-inflammatory effect, with 63.75% edema inhibition after 3 h. The impact of EOs on the studied species showed an excellent antimicrobial (Staphylococcus aureus ATCC 29213 (22.97 ± 0.16 mm)), antifungal (Aspergillus niger (18.13 ± 0.18 mm)) and anti-yeast (Candida albicans (21.07 ± 0.24 mm) effect against all the tested strains. The results obtained indicate that the EOs of M. chamomilla could be a potential drug target against diabetes, inflammation and microbial infections; however, further investigations to assess their bioactive molecules individually and in combination are greatly required.

Chemical Compositions and Antioxidant Activity of Essential Oil From Sun-cured Tobacco Nicotiana tabacum ‘Daliuye’ and ‘Daheiyan’

Chemical Compositions and Antioxidant Activity of Essential Oil From Sun-cured Tobacco Nicotiana tabacum ‘Daliuye’ and ‘Daheiyan’

Chemical composition and antioxidant activity of Ambrosia arborescens Miller leaf essential oil from Peruvian Andes

ABSTRACT The chemical composition and antioxidant activity of the essential oil from the leaves of Ambrosia arborescens Miller grown in the Peruvian Andes were studied. One hundred and thirteen compounds were identified, which represents 94.7% of the total composition of the essential oil. Sesquiterpene hydrocarbons and oxygenated monoterpenes were the most represented classes of volatiles with 43.8% and 22.4%, respectively. The main constituents of the essential oil were β-acoradiene (15.3%) and chrysanthenone (11.3%). Antioxidant activities were examined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and determination of lipid peroxidation in brain rat homogenates (LPO) assays. The essential oil had a free radical scavenging effect, and it displayed ferric reducing capacity and antioxidant activity by inhibition of LPO.

Characterisation and Antioxidant Activity of Essential Oils of Leaves and Stems of Juniperus oxycedrus from Mostaganem (Algeria)

In the last decades, the use of essential oils have been increased significantly to affect various aspects of human daily life (cosmetics, pharmacy,pesticide and food industry). The present work aims to study the chemical composition and antioxidant activity of essential oils of Juniperus oxycedrus local (Mostaganem Algeria) extracted by hydrodistillation and steam distillation. The comparative study has permitted to highlight the influence of various parameters on the yield of essential oils (drying, extraction time). Forty components were identified. The characterisation by (GC-MS) showed that the extraction by hydrodistillation gave a better result which was characterised by the presence of α-pinene (37.163 %), sabinene (12.829 %), and limonene (5.795 %) as main chemical constituents. The method of extraction showed that there was a significant influence on the composition of the essential oil. The essential oil of Juniperus oxycedrus showed a strong antioxidant activity. The activity of the oils obtained by hydrodistillation was higher than that obtained by steam entrainment (IC50 = 120 mg ml−1 and IC50 = 160 mg ml−1) with DPPH and β-carotene bleaching tests, respectively. Essential oils of J. oxycedrus could therefore represent good component to be used as an antioxidant agent.

Synergistic antioxidant activities of essential oils and methanolic extracts of Bunium alpinum and Bunium incrassatum from Algeria

Interest in natural substances such as essential oils and plant extracts is growing more and more. The therapeutic efficacy of plant extracts has been proven. However, this efficiency can be improved by combining several extracts at the same time, as is already applied in multidrug therapy. Today, combinations of plant extracts represent a potential new strategy for developing new antioxidant therapies that will increase their effectiveness, taking advantage of their synergistic effects. The objective of this work was to evaluate the antioxidant activity of EOs and MEs individually from two Apiaceae; Bunium alpinum (BA) and B. incrassatum (BI) as well as the effects of EOs and EMs in combination. The EOs were obtained by hydrodistillation using a Clevenger apparatus, whereas the MEs were prepared by hydro-alcoholic maceration (methanol/water: 1/10 v/v). The antioxidant activity was carried out by two methods: the power reduction test which consists in measuring the reduction of Fe3+ to Fe2+ in the presence of the extracts, which increases the absorbance in the reaction medium at 700 nm. The activity of the combinations was carried out by the DPPH test, this radical placed in the medium with the extracts absorbed at 517 nm, the antioxidant activity can be, then, determined by recording the decrease in the absorbance of the extracts and is compared with the standards (BHT, BHA, tocopherol, quecitin and rutin).Both EOs showed a perfectly dose-dependent ability to reduce Fe3+ by electron transfer reaction with a superiority of MEs. The essential oils of BA and BI were very active by the DPPH test either alone (IC50=0.69 and 0.57μg/ml respectively) or in combination (1.80 μg/ml). While the extracts had lower activities (BA: IC50=21.85±1.32 and BI: 55.77±3.25 μg/ml). Only the combination of essential oils gave a synergistic effect. Based on the results of this study, it is concluded that EOs and MEs of B. alpinum and B. incrassatum exhibit interesting antioxidant activity by both methods. These two extracts can be used as an easily accessible source of natural antioxidants or as a possible food supplement after a study of toxicity and cyto-toxicity of the extracts. Other antioxidant techniques and other types of extracts of these species, abundant in Algeria, can be realized later.

Chemical Composition, Antibacterial and Antioxidant Activities of Essential Oils from Peels of Four Citrus Species Growing in Indonesia

To overcome the problem of organic waste originating from citrus peels, research on essential oils from various species of citrus peels is necessary. This study was performed to determine chemical components in citrus peel essential oils from four species: Citrus sinensis (L.) Osbeck (sweet orange), Citrus reticulata Blanco (tangerine), Citrus aurantifolia (Christm.) Swingle (lime), and Citrus limon (L.) Burm.f. (lemon) growing in Indonesia, including their respective antibacterial and antioxidant activities. The chemical components were identified with GC/MS analysis, the antioxidant activity was tested using DPPH method, and antibacterial activity was determined by Paper Disc Diffusion method. Tangerine, sweet orange, lemon, and lime peels essential oils were source of d-limonene, with levels of 83.95%, 83.00%, 49.41% and 21.27%, respectively. Five same chemical components identified in all citrus peels essential oils were d-limonene, α-pinene, sabinene, β-myrcene, and linalool. The order of antibacterial activity against Staphylococcus aureus ATCC 6538 from the strongest were lime (very strong), followed by lemon (strong), sweet orange (strong), and tangerine (moderate) peels essential oils. The order of antibacterial activity against Escherichia coli ATCC 11229 was lime (strong), followed by tangerine (moderate), lemon (moderate), and sweet orange (moderate) peels essential oils. All of the citrus peels essential oils in this study had strong antioxidant activity. These findings indicated that sweet orange, tangerine, lime, and lemon peels essential oils could be an excellent source of d-limonene, natural antioxidants and antibacterial agents, which might be utilized in cosmetics, foods, or pharmaceuticals industries and further studies are warranted.

Antioxidant Activities of Essential Oils from Citrus × natsudaidai (Yu. Tanaka) Hayata Peels at Different Ripening Stage

The essential oil extracted from Citrus × natsudaidai (Yu. Tanaka) Hayata peels is known to have various biological properties. However, the chemical composition of essential oil is influenced by the ripening stages of fruits, which then affects related biological activities. This study investigates the antioxidant activities of essential oils extracted from Citrus × natsudaidai peels at different ripening stages (immature, mature, and overripe). The essential oils were extracted using the hydro-distillation method. As a result of gas chromatography-mass spectrometry (GC-MS) analysis, d-limonene was dominant and was increased as matured. However, γ-terpinene was decreased. The antioxidant properties and their total phenolic content (TPC) were influenced by the ripening stages. The TPC was highest in the immature stage of essential oil (1,011.25 ± 57.15 mg GAE/100 g). 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity was excellent in the immature stage (EC50 = 15.91 ± 0.38 mg/mL). 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity was superior in overripe stage (EC50 = 20.43 ± 0.37 mg/mL). The antioxidant activity measured using ferric reducing antioxidant power (FRAP) assay showed higher values for the essential oils in immaturity (1,342.37 ± 71.07 mg Fe2+/100 g). Comprehensively, the essential oil in the immature stage showed the best antioxidant activity. Finally, knowing the chemical composition and antioxidant activity at different ripening stages will provide data for selecting the right fruit.

Evaluation of Total Phenolic, Flavonoid Content and Antioxidant Activity of Essential Oil Extracted from Aromatic Plant Thai Basil Leaves (Ocimum Basilicum Var. Thyrsiflorum)

Evaluation of Total Phenolic, Flavonoid Content and Antioxidant Activity of Essential Oil Extracted from Aromatic Plant Thai Basil Leaves (Ocimum Basilicum Var. Thyrsiflorum)

Chemical Composition and Antioxidant Activity of Essential Oil from Fruit of Schisandra perulata

Chemical Composition and Antioxidant Activity of Essential Oil from Fruit of Schisandra perulata

Essential Oil of Citrus aurantium L. Leaves: Composition, Antioxidant Activity, Elastase and Collagenase Inhibition

Sour orange (Citrus aurantium L.), which belongs to the Rutaceae family, is used around the Mediterranean Sea for ornamental and agronomic purposes as a rootstock for the Citrus species. Peels and flowers, the most-used parts of Citrus aurantium L., have constituted a largely promising area of research for their many medicinal properties. However, the leaves of sour orange have not yet been studied extensively. The present study aimed at investigating the essential oil composition of sour orange leaves grown in Algeria and determining their antioxidant and anti-inflammatory properties. Essential oil composition of leaves harvested before flowering was determined by GC-MS. Total phenol content, antioxidant activities (DPPH) and elastase and collagenase inhibition were assessed. Forty-three volatile compounds were detected in essential oil from leaves with a yield of 0.57%. The major compounds were linalool, linalyl acetate and α-Terpineol. Results show that the total phenol content and antioxidant activity of essential oil are low, 3.48 ± 0.10 mg/g (Gallic Acid Equivalent/EO) and IC50 > 10,000 mg·L−1, respectively. In contrast, EO present an interesting level of elastase and collagenase inhibition. This result emphasizes the potential interest of the essential oil of sour orange mainly in relation to its anti-aging mechanism.

Evaluation of the Antioxidant Activity of Essential Oils of Calamintha officinalis and Abies numidica

Evaluation of the Antioxidant Activity of Essential Oils of Calamintha officinalis and Abies numidica

Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves

AbstractOcimum tenuiflorum has a characteristic spicy, sweet and green aroma and has been used as a medicinal herb for various diseases in Ayurveda systems. This study aimed to investigate the aroma‐impact components and antioxidant activity of the essential oil from O. tenuiflorum leaves, grown in Sri Lanka, which was obtained by hydrodistillation. The volatile compounds in the essential oil were measured by gas chromatograph–mass spectrometry. The major components were caryophyllene oxide (23.8%), β‐caryophyllene (18.2%), germacrene D (14.6%), α‐copaene (14.4%) and eugenol (10.0%). The characteristics of aroma components of the essential oil were determined by gas chromatography–olfactometry and aroma extract dilution analysis. Eleven compounds, including eugenol, rotundone, β‐damascenone, linalool and geraniol, were identified as aroma‐impact components of the essential oil. Among them, the dominant components were identified as eugenol, rotundone, 3‐hydroxy‐4,5‐dimethyl‐2(5H)‐furanone, coumarin and vanillin, which were quite different from the results of chemical analysis. The antioxidant activity of the essential oil was evaluated by 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity, 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) radical cation scavenging activity and β‐carotene bleaching assays. All results showed that the essential oil exhibited strong antioxidant activity, and antioxidant‐active components were proved to be eugenol by column chromatography. Furthermore, the presence of new antioxidant compounds other than eugenol, which had previously been reported, was also revealed. Therefore, the essential oil from O. tenuiflorum leaves has great potential as a resource in the cosmetics and food industries.

Phytochemical Compositions and Antioxidant Activities of Essential Oils Extracted from the Flowers of Paeonia delavayi Using Supercritical Carbon Dioxide Fluid.

Essential oils were extracted from dark-purple, red and yellow petals of Paeonia delavayi using Supercritical Carbon Dioxide method. The compositions of essential oils were analyzed using gas chromatography-mass spectrometry (GC-MS). Antioxidant activity assays were carried out using DPPH, ABTS- and FRAP methods. Total polyphenols and total flavonoids were measured to evaluate the in vitro antioxidant activity in addition to the volatile compounds contained in the essential oils extracted from the flower petals of P. delavayi with the three flower colors. A total of 194 compounds were detected from essential oils of P. delavayi flowers, including 83 in dark-purple petals, 90 in red petals and 80 in yellow petals. These compounds mainly include alcohols, aldehydes, ketones, alkenes, alkanes, esters and polyphenols. The results showed that the volatile compounds accumulated differentially among the essential oils from the different colors of flower petals. Principal component analysis (PCA) indicated that essential oils derived from dark-purple and red petals were more closely clustered while the yellow petal essential oil was very different with both the purple-red and red. Antioxidant assays suggested that the radical scavenging activity and the iron reduction antioxidant activity in the essential oils were highly correlated with the flower petal colors. These results suggest P. delavayi flower petals are potentially good resources for high quality essential oils and natural antioxidants.

The Role of Thyme (Zataria multiflora Boiss) Essential Oil as Natural Antioxidant on the Lipid Oxidation in Mayonnaise

Nowadays, essential oils are considered substitutes for synthetic additives in food products. Since lipid oxidation is the main chemical process affecting mayonnaise deterioration, in this research, the antioxidant activity of essential oil of thyme (Zataria multiflora Boiss) was determined for oxidative stability of treated mayonnaise (homogenized) during 6 months of storage. The antioxidant activities of the essential oil of thyme (0–150 μg/g) were investigated by the DPPH method. Then, the efficiency of this essential oil (144.4 μg/g) as a natural antioxidant in mayonnaise was studied by following analysis: peroxide, anisidine, Totox, and thiobarbituric acid. GC analysis of the essential oil resulted in the identification of forty compounds. The essential oil is characterized by a high number of monoterpenes such as thymol and carvacrol. Regarding antioxidation, the investigated essential oil strongly reduced the DPPH radical (IC50 = 144.4 μg/ml). This study confirms that the essential oil of thyme possessed antioxidant properties in vitro. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation ( p < 0.05 ), while the control sample was oxidized faster. The essential oil had a significant effect on taste, odor, and overall acceptance, but no significant difference was observed in color and texture. The results of the present experiments suggest that essential oil of thyme (Z. multiflora) can be used as a source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise. Therefore, it can used as a natural antioxidant and flavoring compound in foods such as mayonnaise.

Physiochemical properties, antibacterial, antifungal, and antioxidant activities of essential oils from orange (Citrus nobilis) peel

The continuous fresh consumption or juice production of orange fruits (citrus nobilis) has discarded a vast number of orange peels, which has caused significant impacts on environmental issues. This study attempted to utilize discarded orange peels to extract essential oils (EOs) and evaluated their physiochemical properties, antibacterial, antifungal, and antioxidant activities. EOs were extracted via a distillation system using a Clevenger apparatus and gas chromatography - mass spectrometry analysis was employed to characterize their chemical components. The antibacterial and antifungal test were evaluated using a well diffusion method, and antioxidant activity was determined based on DPPH radicals scavenging effect and ferric reducing antioxidant power (FRAP). The obtained EOs with the yield of 3.29 ± 0.24% in which limonene was found to be the most abundant compound in the EOs (90.42%) followed by β-myrcene (4.7%) and α-pinene (1.22%). The result showed that Gram-positive bacterium (Bacillus cereus) was susceptible to the 50% EOs than Gram-negative bacterium (Escherichia coli) with respect to inhibitory zone diameter of 15.00 ± 0.58 mm and 11.33 ± 0.58 mm. The 50% EOs also inhibited nearly 70% of the mycelial growth of Aspergillus flavus as well as exhibiting antioxidant activity with IC50 values of 0.15 ± 0.01 mg/mL and 18.29 ± 0.13 mg/mL for DPPH and FRAP assay, respectively. The orange peel EOs could be a promising alternative to synthetic preservatives in food industry due to their antimicrobial and antifungal activity as well as their antioxidant activity.

GC-MS analysis of chemical composition, cytotoxicity and antioxidant activities of essential oils of Senecio glaucus under drastic conditions

This study was designed to analyze essential oils by GC-MS and to evaluate the chemical composition, cytotoxic and antioxidant activity of aerial part of plant Seniso glaucus using two methods hydro distillation and organic solvent extraction. The essential oil was analyzed by GC-MS revealed the presence of 32 compounds most of them are sesquiterpene, the main component of essential oil were, Isolongifolene, 9-one (14.4%) Longiverbenone (13.5%), (+) 4-Carene (8.39 %), O-cymene, 4.64%, and thujone were 3.54%. Cytotoxic activity of essential oil was tested against four carcinoma cell lines (A549, McF7, HepG, and HCT-16) by using (3- (4, 5- dimethyl thiazolyl-2)-2, 5-diphenyltetrazolium bromide) (MTT), the results indicate promising cytotoxic activity at the concentration (100, and50μg/ml) essential oil exhibit high cytotoxic activities against Hepg2 cell lines (83. 33 and 59.14 %) and good cytotoxicity against A549, McF-7 and HCT116 cell lines by (62.1 %, 74.40 %, and 76.60%respectively). The essential oil showed antioxidant activity with IC50 = 69.59±0.24μg/ml, using 2, 2-diphenyl-1- picrylhydrazyl (DPPH) assay the present study concluded the importance of plant Seniso glaucus as a natural antioxidant.

Chemical composition and antioxidant activities of the essential oils of Lippia adoensis Hochst ex. Walp and Ocimum sanctum Linn

ABSTRACT. Essential oils of Lippia adoensis Hochst ex. Walp leaf, Ocimum sanctum Linn leaf and stem and mixture of two plants from Bishoftu and Debre Berhan (Ethiopia) were analyzed using gas chromatography-mass spectrometry. The essential oil of O. sanctum from Bishoftu showed 12 compounds with major components being b-bisabolene (31.38%), 4-[(1Z)-1,5-dimethyl-1,4-hexadien-1-yl]-1-methylcyclo-hexen (25.56%), eucalyptol (17.12%). While that from Debre Berhan contained 20 compounds with major components being b-bisabolene (24.45%), 4-[(1Z)-1,5-dimethyl-1,4-hexadien-1-yl]-1-methylcyclohexen (19.61%) and eucalyptol (13.42%). The essential oil of the leaves of Lippia adoensis from Bishoftu showed 15 compounds with major components as linalool (66.60%), caryophyllene (4.28%) and that from Debre Berhan showed 12 compounds with linalool (86.11%) as major compound. The essential oil of the mixture of L. adoensis and O. sanctum from Bishoftu showed 18 compounds with major compound being linalool (62.54%) and that from Debre Berhan showed 21 compounds with major compounds being linalool (48.47%) and eicosane (9.42%), octadecane (5.47%). The essential oils of O. sanctum and L. adoensis and their mixture from the two places exhibited DPPH radical scavenging activity of 96.48% and 96.17%, 92.58% and 93.37%, and 95.25% and 96.42% at 100 µg/mL, respectively. The antioxidant activities of essential oils were comparable to that of ascorbic acid which exhibited 98.08% at the same concentration (100 µg/mL).
 
 KEY WORDS: Ocimum sanctum, Lippia adoensis, Essential oil, Antioxidant activity, DPPH assay
 Bull. Chem. Soc. Ethiop. 2022, 36(1), 95-108. 
 DOI: https://dx.doi.org/10.4314/bcse.v36i1.9

Chemical composition and evaluation of biological effects of essential oil and aqueous extract of Lavandula angustifolia L.

The present work was carried out to evaluate the phenolic compounds, the antibacterial, antifungal and antioxidant activities of essential oil (EO) and aqueous extract (AE) of Lavandula angustifolia L. The extracts were obtained by hydrodistillation, and by decoction method using water, then, total phenolics, flavonoids and condensed tannins were determined using Folin-Ciocalteu, Aluminium chloride, and Bate-Smith reaction methods, respectively. Afterward, the antibacterial activity was evaluated using the borth microdilution and, the antifungal activity was discussed using dilution technique in solid medium. To estimate the antioxidant effect of these extracts, the Total Antioxidant Capacity and DPPH scavenging methods were performed. Results of phytochemical analysis of AE showed that total phenolics, flavonoids and condensed tannins were 67.967 ± 0.139 mg GAE/g DW, 53.578 ± 0.418 mg QE/g DW and 9.194 ± 0.323 mg/g DW, respectively. In addition, spectral analysis by Gas Chromatography of EO showed the presence of four main components in oil lavender: Linalool (29.95%), Linalyl acetate (18.86%), ρ-cymene (14.68%), and α-Campholenal (10.26%). Furthermore, the antibacterial test showed that Staphylococcus aureus and Pseudomonas aeruginosa were the most resistant compared to the other tested strains. Also, it appears that EO had greater antifungal activity compared to AE, and the both showed significant antioxidant potential. These eminent results showed that the use of L. angustifolia L. as an anti-infective in traditional environments is justified and that it should be studied more widely in order to explore its potential.

Variations in Chemical Compositions and Biological Activities of Artemisia vulgaris L. (Common Mugwort) Essential Oils at Different Growth Stages

The current study is aimed to investigate the essential oil (EO) yields, chemical compositions, antioxidant and antimicrobial activities of Artemisia vulgaris L. EOs were isolated before flowering, initial flowering and post-flowering growth stages. Before the flowering stage, major constituents of the EO were α-thujone (30.68%) and β-caryophyllene (22.05%). Parallel to plant development, sesquiterpene hydrocarbons (mainly β-caryophyllene) decreased and an increase was recorded in oxygenated monoterpenes, especially in α-thujone. These significant changes in the EO compositions caused various alterations in antioxidant and antimicrobial activities. Antioxidant activities of EOs were drastically decreased as the amount of β-caryophyllene dropped off from 22.05 to 7.92% and α-thujone increased from 30.68 to 47.41%. Spearman's correlation coefficients exhibited that α-thujone was quite weak against oxidative stress. In contrast to antioxidant activities, correlation analysis revealed that antimicrobial activities of EOs were enhanced with the increase of α-thujone.