Comparison chemical composition and antioxidant properties of Rosmarinus officinalis L. essential oil cultivated in the farm (Green space) in four different regions of Iran

Paper Details

Research Paper 01/07/2017
Views (407) Download (17)

Comparison chemical composition and antioxidant properties of Rosmarinus officinalis L. essential oil cultivated in the farm (Green space) in four different regions of Iran

Sanaz Gholampour, Rahele Zhiani
J. Bio. Env. Sci.11( 1), 44-49, July 2017.
Certificate: JBES 2017 [Generate Certificate]


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.


Ahmadiasbchin S, Mostafaour Romi MJ, Rajaei Maleki S. 2016. Inhibitory effects of rosemary extract on the positive and Gram-negative bacteria in vitro. Journal of Medical Sciences of Ilam, 24, 88-89. (in Persian).

Akhondzade S, Pesian M, Taghizade M, Khani M, Rashetnia B, Falahhoseini H, Lotfolahishabestari O, Mehrnaz Z. 2000. Encyclopedia of Medicinal Plants of Iran. Publications of Arjmand, First Edn. 260 p.

Chevallier A. 2007. Encyclopedia of Herbal Medicine. London: Dorling Kindersley 90, 188.

Esterbauer H, Wag G, Puhl H. 1993. Lipid peroxidation and its role in atherosclerosis. British Medical Bulletin 49,  566-567.

Fatemi H. 2003. Food Chemistry. 2nd Edn, Sahami Company of Enteshar, Tehran, 481p (in Persian).

Jadhav SJ, Nimbalkar SS, Kulkarni  AD, Madhavi  DL. 1995. Lipid oxidation in biological and food systems, in: A.D. Madhavi and D.K. Salunkhe (Edn.), Food Antioxidants: Toxicological aspects of food antioxidants, New York: Marcel Dekker, 5-56.

Hasanzadeh K, Sanginabadi H, Atashi S. 2015. Effect of temperature and different methods of drying on essential oil of rosemary. National Conference on Medicinal Plants. Islamic Azad University, Science and Research Branch Ayatollah Amoli.

Keskin D, Oskay D, Oskay M. 2010. Antimicrobial Activity of Selected Plant Spices Marketed in the West Anatolia. International Journal of Agriculture and Biology, 12: 916-920.–417/AWB/2010/12–6–916–920

Malakotian  M,  Hatami  B. 2013. Survey of Chemical Composition and Antibacterial Activity of Rosmarinus officinalis Essential oils on Escherichia Coli and Its Kinetic. Journal of University of Yazd 38, 67-74. (in Persian).

Markesbery WR, Lovell MA. 1998. Four-hydrononenal, a product of lipid peroxidation is increased in the brain in Alzheimer’s disease. Neurobiology of Aging, 19, 33-36.

Miladi H, Ben Slama R,  Mili D,  Zouari S,  Bakhrouf A. 2013. Essential oil of Thymus vulgaris L. and Rosmarinus officinalis L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against food borne pathogens. Natural Science 5, 729-739.

Najid  A, Simon  A, Cook  J, Chable-Rabinovitch  H, Delage  C, Chulia  AJ,  Rigaud  M. 1992. Charaterization of ursolic acid as lipooxygenase and cyclooxygenase inhibitor using macrophages, platelets and differentiated HL60 Leukemic cells. FEBS Letters 229, 207-213.

Pereira JA, Oliviera I, Sousa A, Valento P, Andrade PB, Ferreira ICFR, Ferreres F, Bento A, Seabra R, Estevinho L. 2007. Walnut (Juglans regia L.) leaves: Phenolic compounds, antimicrobial activity and antioxidant potential of different cultivars. Food and Chemical Toxicology, 45, 2287-2295.

Pintore G, Usai M, Bradesi P, Juliano C, Boatto G, Tomi F, Chessa M, Cerri C, Casanova J. 2007. Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica. Flavour and fragrance journal 17, 15-19.

Shrififar F,  Moshafi  M,  Mansouri  S. 2007. In vitro evolution of antibacterial and antioxidant of the essential oil and methanol extract of endemic Zataria multiflora Boiss. Food Control 18, 800-805.

Wagnera  H, Ulrich-Merzenich  G. 2009. Synergy research: Approaching a new generation of Phytopharmaceuticals. Phytomedicine 16, 97-110.

Wang H,  Nair  MG, Strasburg GM, Chang  Y, Booren  AM, Gray JI,  DeWitt  DL. 1999. Antioxidant and anti-inflammatory activities of anthocyanins and their aglycon, cyaniding, from tart cherries. Journal of Natural Products 62, 294-296.

Wang W, Wu N, Zu YG, Fu YJ. 2008. Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components. Food Chemistry 108, 1019–1022.

Zaouali Y,  Bouzaine T,  Boussaid  M. 2010. Essential oils composition in two Rosmarinus officinalis L. varieties and incidence for antimicrobial and antioxidant activities. Food and Chemical Toxicology 48, 3144-3152.

Zhang  H,  Feng  C,  Xi W. 2006. Evaluation of antioxidant activity of parsley (Petroselinum cripsum) essential oil and identification of its antioxidant constituents. Food Chemistry 39, 833-839.