Chemical characterization with GC-MS and evaluation of antioxidant and anti-inflammatory activities of Algerian essential oil from Myrtus communis

Abstract

Myrtus communis L is one of the medicinal plant being used in Ethno pharmacological domain in Algeria and many other parts of the world. The present study deals with the evaluation of the in vitro antioxidant and anti-inflammatory activities of leaf extract of M. communis L by using free radical scavenging assay DPPH, Ferric Reducing Antioxidant Potential FRAP, ß-Carotene bleaching, and denaturation test of the (BSA) protein. The chemicals compositions were carried out by Gas chromatography-mass spectrometry (GC/MS). The major constituents of essentials oil were D-Limonene (30.45%), α-Pinene (22.11%), 2,6-Octadien-1-ol, 3.7-dimethyl-, acetate (6.29%) respectively. The result showed that the highest antioxidant capacity was exhibited with IC50 = 45.76 μg/ml. A stronger ß carotene bleaching inhibition capacity is observed. The EO exhibited also remarkable activity to reduce iron (Fe), reflected by the optical densities (0,930) obtained at concentration (60 μg/ml). Leaf extracts of myrtle revealed significant anti-inflammatory activity. The results showed that the percentage inhibition of BSA denaturation (0.2%) is proportional to the different concentrations of the EO, where the highest value was recorded at the 200 μg/ml, resulted at approximately (64.08%).The Biological activities of this medicinal plant found so far may direct its use towards as prebiotic in food formulation, additives foods and eth-nopharmacological domain in the long run.