Comparison chemical composition and antioxidant properties of Rosmarinus officinalis L. essential oil cultivated in the farm (Green space) in four different regions of Iran
Journal Title: Journal of Biodiversity and Environmental Sciences (JBES) - Year 2017, Vol 11, Issue 1
Abstract
Essential oils and extracts of medicinal plants with antioxidant compounds due to the presence of free radicals eliminating factors are very significant as new and natural pharmaceutical compounds both in the area of health, disease treatment and protecting raw and processed foods. The aim of this study was to determine the chemical composition of the leaves of the rosemary Rosmarinus officinalis L. and compare the antioxidant properties in the cities of Mashhad, Birjand, Bojnoord and Bardaskan that this Comparison was done for the first time. Rosemary leaves were collected and then extraction was performed by Clevenger apparatus. Composition of the oils using coupled gas chromatography with mass spectrometry (GC/MS) identified and compared that some of the major essential oil samples included: Bornyl acetate, 1, 8 cineole, camphene and Alpha phenyl acetate which 12 components were common among the compounds of essential oils. In this study, three different concentrations (0.1, 0.2 and 0.3 mg per ml) of rosemary were prepared and antioxidant activity each of dilutions using DP PHP (DPPH) was determined. Results showed that inhibition percent of essential oil with increasing the concentration increased.
Authors and Affiliations
Sanaz Gholampour, Rahele Zhiani
Keywords
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