Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2014, 2(5), 221-227
DOI: 10.12691/jfnr-2-5-3
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Chemical Composition and Antioxidant Activity of the Essential Oil of Pulicaria Inuloides

Nabil Qaid M. Al-Hajj1, 2, Hongxin Wang1, , Mohammed A.A. Gasmalla1, Chaoyang Ma1, Riyadh Thabit1, Md Ramim Tanver Rahman1 and Yuxia Tang1

1State key laboratory of Food science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China

2Marine Science and Biological Research Authority, Aden, Yemen

Pub. Date: May 19, 2014

Cite this paper:
Nabil Qaid M. Al-Hajj, Hongxin Wang, Mohammed A.A. Gasmalla, Chaoyang Ma, Riyadh Thabit, Md Ramim Tanver Rahman and Yuxia Tang. Chemical Composition and Antioxidant Activity of the Essential Oil of Pulicaria Inuloides. Journal of Food and Nutrition Research. 2014; 2(5):221-227. doi: 10.12691/jfnr-2-5-3


In order to evaluate the potential of medicinal effects of the popular edible Pulicaria inuloides Yemen, the methanol, ethanol and diethyl ether extracts from leaves of Pulicaria inuloides were analyzed for their antioxidant properties. The major components of the oil of P. inuloides were 2-Cyclohexen-1-one, 2-methyl-5-(1-methyl (56.8%), Benzene, methyl- (21.7%), Z.citol 2.00. The total phenol, flavonoid, contents of sample were measured by Folin Ciocalteu and Alcl3 assays. Results showed that methanol extract from leaves of Pulicaria inuloides has more contents of total phenols and total flavonoid (91.2 ± 09.5, 89.9± 0.61 and 64.9±07. mg(GAE)/g respectively) and the level of total tannin and total anthocyanins contents were not identical in the extracts. Results from antioxidant activity assays showed that methanol in DPPH radical scavenging, B-carotene bleaching assays and metal-chelation is more active than diethyl ether extract. This study suggested that the differences of the potency of the antioxidant activity may be explained by the differences in the polyphenol and flavonoid levels.

Pulicaria inuloides essential oil Total phenol Total flavonoid Total Tannin Total Anthocyanin Antioxidant activity

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