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<p><i>Rosmarinus officinalis</i> L. is a versatile medicinal plant whose natural compounds offer numerous health benefits, justifying its use in cooking and in traditional and modern medicine. This study examined monthly variations in the chemical composition and antioxidant, anti-inflammatory and antimicrobial activity of <i>Rosmarinus officinalis</i> L. essential oils collected from the flora of central north-eastern Algeria. The essential oils were extracted by hydrodistillation and then analysed by gas chromatography-mass spectrometry (GC/MS). Antioxidant capacity was assessed by two complementary tests: DPPH<sup>•</sup> free radical scavenging and the <i>β</i>-carotene/linoleic acid system. Anti-inflammatory activity was studied via inhibition of the enzyme lipoxygenase. Antimicrobial activity was tested against bacteria and <i>Candida albicans</i> by disk diffusion, followed by determination of the minimum inhibitory concentration by microdilution. The main components identified were 1,8-Cineole (35.19–47.8%), Camphor (9.24–17.7%), α-Pinene (8.73–11.4%), α-Terpineol (1.55–9.9%) and Camphene (3.98–6.24%). The essential oils showed comparable antioxidant activity in both methods, although less than vitamin E. Anti-inflammatory activity was high, close to that of standard lipoxygenase. Finally, the oils showed variable antimicrobial activity depending on the method used. These results confirm the potential of rosemary essential oils as versatile natural anti-inflammatory, antibacterial and antioxidant agents that can be used therapeutically and as innovative and promising food supplements.</p>

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Variability of chemical composition, anti-radical and biologicals activities over several months of Rosmarinus officinalis L. essential oil

  • 期刊论文

  • 发表日期：

    2025年11月10日

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  • Fatma Zohra Guibadj,
  • Sarah Boukhalkhal,
  • Amar Djeridane,
  • Nadhir Gourine,
  • Yasmine Ami,
  • Anfal Zegrir,
  • Hicham Bouakkaz,
  • Mónica S. G. A. Válega,
  • Artur M. S. Silva,
  • Mohamed Yousfi

摘要

Rosmarinus officinalis L. is a versatile medicinal plant whose natural compounds offer numerous health benefits, justifying its use in cooking and in traditional and modern medicine. This study examined monthly variations in the chemical composition and antioxidant, anti-inflammatory and antimicrobial activity of Rosmarinus officinalis L. essential oils collected from the flora of central north-eastern Algeria. The essential oils were extracted by hydrodistillation and then analysed by gas chromatography-mass spectrometry (GC/MS). Antioxidant capacity was assessed by two complementary tests: DPPH• free radical scavenging and the β-carotene/linoleic acid system. Anti-inflammatory activity was studied via inhibition of the enzyme lipoxygenase. Antimicrobial activity was tested against bacteria and Candida albicans by disk diffusion, followed by determination of the minimum inhibitory concentration by microdilution. The main components identified were 1,8-Cineole (35.19–47.8%), Camphor (9.24–17.7%), α-Pinene (8.73–11.4%), α-Terpineol (1.55–9.9%) and Camphene (3.98–6.24%). The essential oils showed comparable antioxidant activity in both methods, although less than vitamin E. Anti-inflammatory activity was high, close to that of standard lipoxygenase. Finally, the oils showed variable antimicrobial activity depending on the method used. These results confirm the potential of rosemary essential oils as versatile natural anti-inflammatory, antibacterial and antioxidant agents that can be used therapeutically and as innovative and promising food supplements.