Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2 5 2014 05 19 Chemical Composition and Antioxidant Activity of the Essential Oil of Pulicaria Inuloides 221 227 EN Nabil Qaid M. Al-Hajj Hongxin Wang State key laboratory of Food science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China Mohammed A.A. Gasmalla Chaoyang Ma Riyadh Thabit Md Ramim Tanver Rahman Yuxia Tang JFNR2014253 10.12691/jfnr-2-5-3 2014 04 18 2014 05 09 2014 05 19 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.