Anacyclus clavatus is a plant used as food and remedy. The objective of this work was to study the effect of extraction technique on the antioxidant property, total phenol and flavonoid contents of crude extracts from A. clavatus flowers and their essential oil composition. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, ferric-reducing power, β-carotene and total antioxidant capacity assays have demonstrated the significant antioxidant ability of different crude extracts obtained by using the following extraction methods: Soxhlet, microwave heating, heat reflux (HRE) and maceration. The activity of the extract obtained by HRE was the highest (112.06 ± 2.89 μg/mL) evaluated by the DPPH assay. Extraction of essential oil was performed by microwave-assisted hydro-distillation (MAHD) and by hydro-distillation (HD). A significant difference was observed in both essential oils, despite the common main family and major constituents, such as artemisia ketone (10.0 ± 0.8% for MAHD vs. 6.5 ± 0.5 for HD) and pinocarvone (4.1 ± 0.4% for MAHD vs. 1.1 ± 0.1% for HD).

The purpose of this study was to identify the principal components of the essential oil extracted from Fortunella margarita peels via hydrodistillation and to evaluate in vitro its anti-diabetic, anti-inflammatory, antioxidant, and toxicity properties. Among the detected compounds were limonene, D-germacrene, β-myrcene, and α-pinene. Method of inhibiting the denaturation of Bovine Serum Albumin (BSA) was utilized to assess the anti-inflammatory properties of Fortunella margarita. At a concentration of 400g/mL, a high anti-inflammatory effect was observed. The percentage of BSA protection against heat increased with increasing concentration. Also, the evaluation of antidiabetic activity by glucose uptake by yeast cells revealed that Fortunella margarita was more effective than the standard drug novoformine in the presence of 5 mM glucose. The antioxidant potential of the essential oil was evaluated using the DPPH free radical scavenging, reducing power and β-carotene/linoleic acid tests, where the essential oil had much lower antioxidant activity. A bioassay on the lethality of brine shrimp was conducted to determine the toxicity of the essential oil. The study reveals that the essential oil is a possible source of important bioactive compounds and that its constituents may exhibit synergistic effects. Our findings suggest that the essential oil from Fortunella margarita could be used in the future as a substitute for synthetic anti-diabetic, anti-inflammatory, and antioxidant agents with potential applications in the food and pharmaceutical industries.

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Olea europaea est une plante médicinale largement utilisée en médecine traditionnelle en Algérie. Dans la présente étude, les activités anti-inflammatoire, antalgique et cytotoxique de l’extrait méthanolique des feuilles d’Olea auropaea sont évaluées. De même, une étude chromatographique analytique a été réalisée pour identifier les différentes familles de composés chimiques contenus dans cet extrait. Les résultats obtenus montrent que l’analyse qualitative de l’extrait méthanolique des feuilles d’olivier par CLHP a permis de mettre en évidence des composés majoritaires et des composés minoritaires. Les dosages des polyphénols et des flavonoïdes montrent leurs existences dans cet extrait avec des taux de 115,35 ± 2,24 mg EAG/g d’extrait, 7,19 ± 0,19mg EQ/g d’extrait respectivement. L’activité anti-inflammatoire d’extrait méthanolique des feuilles d’olivier a été explorée in vivo par l’induction de l’œdème de la patte et de l’oreille chez la souris en utilisant la carragénine et l’huile de croton respectivement. Les résultats obtenus indiquent que l’administration de l’extrait méthanolique d’Olea europaea par voie orale a induit une forte inhibition de l’inflammation de la patte avec un pourcentage de réduction de 96 % à la concentration de 400 mg/kg. Cette activité a été confirmée par voie topique avec le test de l’œdème de l’oreille. De même, nos résultats obtenus indiquent aussi que l’extrait méthanolique des feuilles d’Olea europaea inhibe la douleur provoquée par l’acide acétique chez la souris avec un pourcentage de 77,49 % pour la concentration 600 mg/kg. Aussi le test de « Brine shrimp » de l’extrait d’olivier ne présent aucune cytotoxicité contre les larves d’Artemia salina avec une valeur de DL50 de 9 800 μg/ml.

The present study is devoted to evaluate in vitro the Chemical composition, the antioxidant and antibacterial properties of essential oils extracted by hydrodistilation and microwave from the plant peels of Citrus sinensis. The extraction provided yields of 0,26% and 0,02% respectively. The essential oils were analyzed by GC-MS whose major component is limonene has a remarkable percentage (78,192 %) and (58.6%) respectively for the essential oil extracted by HD and MW.The results of the antioxidant potential of essential oils were noticeable in each of essential oils with a noticeable priority to the essential oil extracted by hydrodistilation. The evaluation of the antioxidant power by the free radical scavenging method (dpph) showed that the essential oils studied have good antioxidant activity, especially for the oil extracted by HD having presented an IC50 of (13,07±0,169) mg / ml, while BHT and Ascorbic acid, showed very potent and effective anti-free radical activity with IC50 of the order of (19,54±0,32) μg / ml and (1,17±0,05) μg / ml respectively. According to the β-carotene / linoleic acid test, the oxidation of β-carotene was effectively inhibited by the two essential oils of Citrus sinensis peels with a percentage of inhibition of (56,46±0,76) % and (31,39±1,49) % respectively for HD and MW. Eo extracted by HD is more active than Ascorbic acid (15,43%). In the antibacterial test, the activity was evaluated by the disc-diffusion method, the two types of sweet orange essential oils inhibited the growth of five bacterial strains out of six: The best activity was obtained against E. coli, Listeria monocytogenes and Agrobacterium with a diameter of the zone of inhibition between 70 and 84 mm, with the exception of the strain of Bacillus subtilis, there is no zone of inhibition has been observed.