@article{MAKHILLJEAS201813115419,
    title = {Phytochemistry and Antioxidant Activity of Essential Oils of
Condiment and Spice Plants from South Western, Iran},
    journal = {Journal of Engineering and Applied Sciences},
    volume = {13},
    number = {1},
    pages = {204-207},
    year = {2018},
    issn = {1816-949x},
    doi = {jeasci.2018.204.207},
    url = {https://makhillpublications.co/view-article.php?issn=1816-949x&doi=jeasci.2018.204.207},
    author = {Abdollah Ghasemi,Lyle and},
    keywords = {Herb,GC/MS,monoterpenes,DPPH assay,different,healthcare},
    abstract = {Essential oils and volatile constituents have a wide range of applications in folk medicine, food
flavoring and food preservation as well as in food industries. The phytochemical characteristics of
hydro-distillation essential oils from different parts of Iranian aromatic, condiment and spice plants belonging
to the families Lamiaceae and Apiaceae including <i>Satureja bachtiarica</i>, <i>S. khuzestanica</i>, <i>S. hortensis</i>,
<i>Thymus daenensis</i>, <i>T. carmanicus</i>, <i>Ziziphora clinopodioides</i>, <i>Z. teniuor</i> and <i>Mentha longifolia</i>
(Lamiaceae), <i>Echinophora cinerea</i>, <i>E. platyloba</i>, <i>Heracleum lasiopetalum</i>, <i>Kelussia odoratissimay</i>,
<i>Zaravschanica membranacea</i>, <i>Cuminum cyminum</i> and <i>Ferulago angulata</i> (Apiaceae) were analyzed by GC
and GC/MS. The antioxidant activity of the essential oils from the herbs was evaluated by DPPH assay. Results
indicated that the main constituents of the herbs were monoterpenes in mostly herbs. Other identified chemical
components in the essential oils from <i>H. lasiopetalum</i> and <i>K. odoratissima</i> were n-octanol and trans-ligustilide,
respectively. The essential oils from the studied herbs had weak-to-good antioxidant activity. Among the herb
species screened, the essential oils from S. bachtiarica, <i>S. khuzestanica</i>, <i>S. hortensis</i>, <i>Thymus daenensis</i> and
<i>T. carmanicus</i> (Lamiaceae) and <i>C. cyminum</i> (Apiaceae) due to phenolic compounds showed the highest
antioxidant activity. Generally, the essential oils from some Iranian herbs can be used as an alternative
preservative instead of synthetic ones in food industry. The results of this study reveal that some of species
play an important role in primary healthcare system of these tribal communities.}
    }