Background: Nowadays, the conventional chemical compounds used in the food, pharmaceutical, and cosmetic sectors have proven to be less efficient from an economic and health point of view. Objective: Research has therefore focused on the isolation of bioactive molecules from plants or microorganisms to remedy this situation. Methods: The study focused on the leaf’s volatile compounds determination from Myrtus communis (McEOs) and Mentha spicata (MsEOs) as well as the evaluation of phytochemical fractions and biological activities from their methanol extracts (McME and MsME). Results: Phenolic compounds analysis revealed interesting concentrations of total phenols, flavonoids, and condensed tannins. The antibacterial activity tested on seven pathogenic bacteria has to be effectuated by the gel diffusion method. The extracts showed much better DPPH radical scavenging activity than the volatile compounds. The McEOs and MsEOs profiles analyzed by CG-MS showed a mixture of several compounds with a predominance of 1,8-Cineole (48.1%) and α-pinene (39.02%) in the case of McEOs. In de case of MsEOs, the predominant compounds were D-Carvone (78.79%), dihydrocarvone (6.16%), and 1.8 Cineole (2.33%). It emerges from this study that the M. communis and M. spicata leaves, rich in phenolic and terpenic compounds constitute a promising source of diversified biological activities and can be used in agro-food, cosmetic, and pharmaceutical sectors.

The study of bioactive compounds on the health of the unsaponifiable fraction of three olive oils from three cultivars of eastern Algeria carried out by gas chromatography revealed the presence of 11 compounds with the predominance of b-Sitosterol, Sterol characteristic of olive oils and having a nutritional and pharmacological value. The highest content was found in Limli oil (81.59%). Two triterpene dialcohols were chromatographed with sterols (erythrodiol and uvaol), the content of which can be identified fraud and to detect whether the virgin oil is mixed with the oil of pomace. Analysis of the alcohol fraction by GPC-FID revealed the predominance of a triterpene alcohol, 24-methylene cycloarenol for the three varieties with a higher content for Blanquette (48.03%) followed by cycloarenol. For the aliphatic alcohols, the analysis shows the predominance of four alcohols with 22, 23, 24 and 28 carbon atoms whose contents are higher for Limli oil. The spectrophotometric determination of antioxidant pigments shows that Limli oil is richer in chlorophylls with an average of 13.53 mg / kg and a significantly higher carotenoid content for Bouricha and Limli (13.10 -12.82 mg / Kg). The total polyphenols were lower for Blanquette (83.36 mg / kg) compared with Bouricha and Limli (133.3 mg / kg and 121.3 mg / kg), making them more stable during oxidation storage and whose beneficial effects of olive oil are mainly attributed to these substances, in particular the antioxidant action that would protect against diseases of oxidative stress.