Chemometric Profiling and Bioactivity of Verbena (Aloysia citrodora) Methanolic Extract from Four Localities in Tunisia.

This research aimed to study the chemical composition of Aloysia citrodora methanolic extract and its biological activities as an antioxidant, and its antibacterial, antifungal and anti-inflammatory activities based on four bioclimatic collection stages. The contents of total phenols, total flavonoids and total tannins were determined. Nine phenolic compounds were identified by LC-DAD-ESI-MS/MS. The major compound was acteoside, a phenylpropanoid which represented about 80% of the methanolic fraction in the various regions. The antioxidant activities of different locations were measured by different analytical assays, such as DPPH, ABTS and iron reducing power. The results showed that phenolic compounds and antioxidant activities varied with climatic and environmental factors. Moreover, there was a significant dependency between regions and biological activities. The use of a principal component analysis showed that there was a close relationship among phenylpropanoids, phenolic compounds and the studied biological activities.

Comparison of Different Extraction Methods for the Determination of Essential oils and Related Compounds from Coriander (Coriandrum sativum L.).

The volatile oil of coriander (Coriandrum sativum L.) obtained from the fruits by soxhlet-dynamic headspace (S-DHS), solvent extraction (SE), steam distillation (SD), hydrodistillation (HYD) and supercritical CO2 extraction (SC-CO2) were analyzed by GC-FID and GC-MS. The SC-CO2 offered a higher yield (4.5%, w/w) than the other used techniques. Among the identified constituents, linalool was the main compound whatever the employed extraction procedure in contrast to the remaining components which varied according to the isolation technique showing a strong effect of the method used on the composition of these minor compounds. SC-CO2 as compared to the other extraction techniques revealed its high efficiency in addition to the integrity saving of coriander fruit volatiles. Statistical analysis showed that all the detected and identified compounds were highly (P > 0.001) affected by the extraction technique used except the a-terpineol which appear stable. On the other hand, principal component analysis (PCA) revealed on the determination of one group represented by SC-CO2, S-DHS and HYD suggesting a similar essential oil composition. Obtained results show that, in Tunisian coriander essential oil, linalool was the main compound.