Identification and Classification of Libyan Rosmarinus Officinalis Essen-tial Oil Components by GC-MS and Predication of Its Antioxidant Activity

• Wessal Hassan El-Ageeli

  Department of Food Science and Technology, Faculty of Agriculture, Omar Al-Mukhtar University, Al-Bayda- Libya

  Author

• Bubaker M.B Hamed Al-Mansori

  Department of Food Science and Technology, Faculty of Agriculture, Omar Al-Mukhtar University, Al-Bayda- Libya

  Author

• Seham Hamad Mohammed Alsagheer

  Department of Chemistry, Faculty of Education, Omar Al-Mukhtar University Al-Bayda- Libya

  Author

• Faheem A. F Ben-Khayal

  Department of Food Science and Technology, Faculty of Agriculture, Omar Al-Mukhtar University, Al-Bayda- Libya

  Author

The aim of this investigation is identification and classification of Rosmarinus Officinalis essential oil components by GC-MS and prediction of their antioxidant activity.     GC-MS analysis of Libyan Rosemary essential oil indicated that in total, 44 compounds were detected comprising 98.3% of compounds in the oil. The results also revealed that the oil contained some constituents with great antioxidant activity such as eugenol, (0.04%), diethylphalate (0.28%), myrtenol (0.46%), γ-Terpinene (2.2%), α – Terpenolene (1.96%), with total percentage of (4.94%) which was considered to be very small. However, about the half of the essential oil contained of constituents with very weak antioxidant activity. These include trans-β-caryophinen (2.2%), α- humulene (0.34%), 1.8- cineol (6.15%), 1.8 – cineol isomer (11.8%), linalool (3.29%), 4-terpinol (5.65%), 1-α – terpine (7.93%), isoborneol (0.29%), perillaldehyde (0.09%), β- citronellal (0.03%), α – pinene (3.4%), comphen (3.04%) and β- pinene(4.21 %), our result shows that the essential oil of Libyan Rosemary might have a weak antioxidant activity.

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