Determination of Antioxidant Activity of Some Commercial Plant Essential oils in Saudi Arabia Markets

Abstract

Salah E. M. Abo-Aba*, Hussein R. M, Nadiah Al-Sulami, Othman Y. Alyahyawy

Commercial plant essential oils have been widely studied for antioxidant activities as substitutes for artificial preservatives in food, pharmaceutical, and cosmetic industries. The antioxidant properties of the commercial essential oils sourced in Saudi Arabia (specifically Cinnamon (Cin) (Cinnamomum verum), Fennel (Fen) (Foeniculum vulgare L.), Thymus (Thy) (Thymus camphoratus), and Pomegranate (Pom) (Punica granatum)) were examined in the present study. These oils were extracted in vitro utilizing ethanol, hexane, and water in spectrophotometrically analysed methods to evaluate TLAC and TWAC. Out of all solvents, ethanol-extracted Cinnamon oil has the highest antioxidant activity while the Thy, Fen, and Pom oils have lower levels across all solvents. These findings reinforce the ability to determine the effective doses of natural preservatives and functional ingredients that exhibit high antioxidant activity and demonstrate that efficacy is a function of the compound concentration and specificity to each oil. The findings underscore the significance for future research to clarify the role of essential oils beyond their food components in various health-related applications due to their antioxidant activity.