文摘
To examine the chemical component of the essential oil of Eremostachys laciniata and evaluate antioxidant activity of the extract.MethodsThe 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.ResultsThe 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.ConclusionsThese results indicate that Eremostachys laciniata can be used in dietary applications with a potential to reduce oxidative stress.