Frontiers of Agriculture and Food Technology

Frontiers of Agriculture and Food Technology Vol. 1 (12), pp. 144-149, December, 2013. International Scholars Journals

Full Length Research Paper

Antioxidant activities and Chemical composition of Marrubium vulgare L. essential oil from Tunisia

Ghrib Khaldi, Mohammed Samir and Vahid Bouguerra

Department of Agricultural Development, Science and Research Branch, University of Ez-Zitouna, P.O.Box: 108, Tunis, Tunisia.

E-mail: [email protected]

Accepted 25 November, 2013

Abstract

In this study, the essential oil of the aerial parts of Marrubium vulgare L. obtained by hydrodistillation was analyzed by gas chromatography coupled to mass spectrometry (GC-MS) in order to determine their chemical composition. Thirty-four (34) components in the oil of M. vulgare were identified. The results demonstrated that the major components of the essential oil were -eudesmol (11.93%), - citronellol (9.90%), citronellyl formate (9.50%) and germacrene D (9.37%). Antioxidant effectiveness was examined by three different methods: The DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, the -carotene bleaching test and the reducing power assay. The results showed that this oil can be considered an effective source of antioxidants of natural origin. This is the first report on chemical composition of M. vulgare essential oil cultivated in Tunisia and the original study on the antioxidant activity of M. vulgare essential oil.

Key words: Marrubium vulgare, essential oil, chemical composition, antioxidant activity.