Antioxidant activity and total phenolic and flavonoid content of the extract and chemical composition of the essential oil of Eremostachys laciniata collected from Zagros

ABSTRACT

Objective To examine the chemical component of the essential oil of Eremostachys laciniata and evaluate antioxidant activity of the extract. Methods The hydrodistillated essential oil was analyzed by gas chromatography-flame ionization detector and gas chromatography–mass spectrometry. Also, antioxidant activity, total phenolic and flavonoid content were determined by 2,2-diphenyl-1-picrylhydrazyl, Folin-Ciocalteu and colorimetric method, respectively. Results The major components of the essential oil were p-cymene (21.64%), linalool (17.93%), and α-pinene (11.42%). Also, the extract obtained by methanol showed a good antioxidant activity. The same extract also exhibited high phenolic and flavonoid contents. Conclusions These results indicate that Eremostachys laciniata can be used in dietary applications with a potential to reduce oxidative stress.