Chemical Constituents, In Vitro Antibacterial Properties and Antioxidant Activity of Essential Oils from Marrubium vulgare L. Leaves 

Ibrahim Mssillou1*, Abdelkrim Agour1, Badiaa Lyoussi1, Elhoussine Derwich1,2

1Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health & Quality of Life, Faculty of Sciences, Sidi Mohamed Ben Abdellah University, Fez, Morocco
2Unity of GC/MS and GC-FID, City of Innovation, Sidi Mohamed Ben Abdellah University, Fez, Morocco

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Recieved Date: 08 January 2021; Accepted Date: 25 March 2021; Published Date: 03 May
Citation: Mssillou I, Agour A, Lyoussi B, Derwich E. Chemical Constituents, In vitro Antibacterial Properties and Antioxidant Activity of Essential Oils from Marrubium vulgare L. Leaves. Trop J Nat Prod Res. 2021; 5(4): 661-667.
© 2021 Mssillou et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Aromatic and medicinal plants contain important bioactive compounds with many interesting biological activities, and Morocco is considered among the countries rich in this kind of plants. In this study, the chemical composition of essential oils of M. vulgare L. leaves growing in Morocco was investigated using gas chromatography/mass spectrometry (GC-MS) and gas chromatography coupled with flame-ionization detector (GC-FID). These essential oils were evaluated for their antibacterial activity against five pathogenic bacteria: Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa. The antioxidant activity was evaluated via free radical scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and total antioxidant capacity (TAC). The results revealed the presence of thirty-three volatile compounds in the essential oils and the composition consists mainly of monoterpenes: ?-Pinene (33.91%), 3-carene (8.68%), camphene (4.31%), ?-myrcene (2.66%), longifolene (2.49%), and sesquiterpene like cadinol (5.86%). The essential oils exhibited an interesting antibacterial activity, where the inhibition zones for the bacterial strains, were in the range 8.00 ± 0.56 and 34.00 ± 0.05 mm, also, the essential oils revealed a minimum inhibitory concentration (MIC) ranging between 0.1 and 0.65 mg/mL. The evaluation of the antioxidant activity, showed that the essential oils gave IC50 = 108.75 ± 1.8 µg/mL, which was lower compared to BHT (IC50 = 7.71 ± 0.51 µg/mL), and ascorbic acid (IC50 = 1.16 ± 0.29 µg/mL) in DPPH method, and a total antioxidant capacity of 218.42 ± 8.67 mg EAA/g. The essential oils of M. vulgare L. can be used as sources of antioxidant and antibacterial activity.

Keywords: M. Vulgare L., Essential oils, Chemical composition, Antibacterial, Antioxidant activity.
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr
Index Copernicus Value (ICV) for 2017: 59.83
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