Lepidium sativum seeds (LSS) from four regions of Morocco have been analyzed for their total chemical composition and antioxidant activities. In the seeds of this plant, the moisture content and yield were, respectively, 9.24–9.88% and 19.13–19.94% of dry weight. Chemical analysis of the seeds revealed amounts of fatty acids, sterols, and tocopherols. The most important fatty acids are linolenic acid (33%) and oleic acid (23%). The main sterol is β-sitosterol (50%); the vegetable oil of Lepidium sativum revealed an amount of tocopherol (∼1500–1900 mg/kg) with dominance of γ-tocopherol. The Folin–Ciocalteu trial evaluated the total phenolic compound, DPPH radical scavenging, ABTS, and chelated iron ions. FRAP measured antioxidant potency. Results indicated that methanol extract from Lepidium sativum was a more potent reducing agent and radical scavenger than ethanol extract. Changes in the total phenolic content and antioxidant capacity of Lepidium sativum in four different regions grown under normal conditions were evaluated. The antioxidant activity of different extracts was found to correlate significantly with their total phenolic content. These results suggest that Lepidium sativum seeds could be used in food supplement preparations or as a food additive, for caloric gain or for protecting against oxidation in nutrient products.

This study was designed to evaluate antioxidant and antibacterial activities of essential oils from Rosmarinus officinalis obtained by three different extraction methods: DA: Artisanal distillation; the essential oils were obtained directly from small cooperatives using a very traditional (nonindustrial) method and based on the technique of Steam distillation; DI: Industrial distillation which is also based on steam distillation; and DC: hydrodistillation through Clevenger apparatus laboratory. The chemical analyses were carried out with gas chromatography/mass spectrometry (GC/MS); they identified 16 components representing more than 99.89% of the essential oil and indicate that the chemotype is 1,8-Cineole and varies according to the method used (DI: 49.09%, DA: 42.12%, and DC: 53.21%). The antioxidant activity was evaluated by the β-carotene bleaching test measuring percent inhibition of peroxidation in linoleic acid system. The disc diffusion and modified resazurin microtiter-plate assays were used, respectively, to evaluate the inhibition zones (IZ) and minimum inhibitory concentration (MIC) of Rosmarinus officinalis essential oil. In general, Rosmarinus officinalis L. essential oil showed a lower antioxidant and antimicrobial activity than 1,8-Cineole the major component of the essential oil.

Rosmarinus officinalis is among the most abundant medicinal and aromatic plants in Morocco. There are several factors that influence the yield of quality and quantity of essential oils of this plant. This work focuses on the study, characterization and comparison of the chemical composition of essential oils of Rosmarinus officinalis. The raw material studied is originally from the central part of northern Morocco (Skoura M'Daz region, Eastern Middle Atlas). The essential oils of rosemary were obtained by three different extraction methods : DA: Artisanal distillation, the essential oils were obtained directly from small cooperatives using a very traditional (nonindustrial) method and based on the technique of Steam distillation ; DI: Industrial distillation which is also based on Steam distillation; DC: hydrodistillation by clevenger apparatus Laboratory. The physicochemical characterization of essential oils focuses on the search for the yield of % essential oil with regard to the dry rosemary biomass, density, refractive index and rotatory power. The chemical analyzes were carried out by gas chromatography (GC), they identified 11 components representing more than 99.64% of the essential oil and indicate that the chemotype is 1.8 cineole and is varied according to the method (DI: 48.83%, DA: 41.28% and DC: 51.77%). In conclusion we have shown a quantitative and qualitative loss of essential oils due to the extraction method of essential oils, which has direct repercussions on the economy of rural Morocco and consequently on their sustainable development.