Résumé:
The main purpose of this work is devoted to the extraction of essential oils of
clove and bitter orange by the method of hydrodistillation, as well as the
extraction of vitamin C from parsley and also the phytochemical study of the
leaves of bitter orange tree, purification of a fraction from the dichloromethane
phase of Artemisia herba alba (mugwort) and evaluation of the antioxidant
activity of the oils obtained.
The extracts obtained from the essential oils of clove and bitter orange as well as
the ascorbic acid from the extraction of parsley are subjected to spectroscopic
analyzes of the infrared with Fourier transform (FT-IR) to confirm the purity
and the chemical composition of these extracts, essential oils are also analyzed
by visible UV spectroscopy to assess their antioxidant activities.
The results obtained show on the one hand the purity and richness of essential
oils in chemical compounds such as eugenol (84.01%), eugenyl acetate
(13.01%), major compounds of clove oil and limonene (0.40%) the majority
compound of bitter orange essential oil, on the other hand the good separation of
vitamin C in its natural state given the presence in the infrared spectrum of the
characteristic bands of functions such as carbonyl (C=O), alkene (R2C=CR2),
C-O (alcohol) and C-O (ether).
The antioxidant activity of essential oils based on the DPPH free radical
scavenging method to give satisfactory results, and shows that the antioxidant
activity of clove essential oil (IC50 = 0.75 μg/mL) is stronger than that bitter
orange (IC50 = 1.30 μg/mL) and control (IC50 = 5.00 μg/mL).
