eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2014-05-19 2 5 221 227 10.12691/jfnr-2-5-3 JFNR2014253 article Nabil Qaid M. Al-Hajj 1 2 Hongxin Wang cnwhx1964@163.com 2 Mohammed A.A. Gasmalla 2 Chaoyang Ma 2 Riyadh Thabit 2 Md Ramim Tanver Rahman 2 Yuxia Tang 2 State key laboratory of Food science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China 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. http://pubs.sciepub.com/jfnr/2/5/3/jfnr-2-5-3.pdf Pulicaria inuloides essential oil Total phenol Total flavonoid Total Tannin Total Anthocyanin Antioxidant activity