Ennajar, Monia and Bouajila, Jalloul and Lebrihi, Ahmed and Mathieu, Florence and Abderraba, Manef and Raies, Aly and Romdhane, Mehrez Chemical Composition and Antimicrobial and Antioxidant Activities of Essential Oils and Various Extracts of Juniperus phoenicea L. (Cupressacees). (2009) Journal of Food Science , vol. 74 (n° 7). pp. M364-M371. ISSN 0022-1147
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Official URL: http://dx.doi.org/10.1111/J.1750-3841.2009.01277.X
GC-FID and GC-MS analysis of essential oils of Juniperus phoenicea resulted in the identification of 30 compounds, representing more than 98% of the total composition. α-pinene (55.7% and 80.7%), δ-3-carene (10.7% and 4.5%), and γ-cadinene (2.9% and 5.1%) were the main components, respectively, in leaves and berries essential oil. Extracts of J. phoenicea were obtained by different extraction solvents: methanol, ethanol, ethyl acetate, and dichloromethane and evaluated composition for polyphenols (gallic acid equivalent 52 to 217 g/kg), tannins (catechin equivalent 6.5 to 60.2 g/kg), antocyanins (cyanidin equivalent 84 to 373 mg/kg), and flavonoids (quercetin equivalent 6.4 to 29.3 g/kg). The samples (essential oils and extracts) were subjected to a screening for their antioxidant activity by using DPPH and ABTS assays; antimicrobial activity was tested with 6 bacteria (3 Gram-positive and 3 Gram-negative), 1 yeast, and 2 fungi. The strongest antioxidant activity was obtained by the methanolic extract (IC50= 6.5 ± 0.3 mg/L). Flavonoids are likely to contribute to the antifungal activity against Saccharomyces cerevisiae. Correlations were studied between chemical composition and antioxidant and antimicrobial activities.
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