Chemical Profiling and Biological Activities of <i>Pelargonium graveolens</i> Essential Oils at Three Different Phenological Stages
Samiah Hamad Al-Mijalli,
Hanae Naceiri Mrabti,
Hamza Assaggaf,
Ammar A. Attar,
Munerah Hamed,
Aicha EL Baaboua,
Nasreddine El Omari,
Naoual El Menyiy,
Zakaria Hazzoumi,
Ryan A Sheikh,
Gokhan Zengin,
Stefania Sut,
Stefano Dall’Acqua,
Abdelhakim Bouyahya
Affiliations
Samiah Hamad Al-Mijalli
Department of Biology, College of Sciences, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
Hanae Naceiri Mrabti
Laboratory of Pharmacology and Toxicology, Bio Pharmaceutical and Toxicological Analysis Research Team, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat 10000, Morocco
Hamza Assaggaf
Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
Ammar A. Attar
Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
Munerah Hamed
Department of Pathology, Faculty of Medicine, Umm Al-Qura University, Makkah 21955, Saudi Arabia
Aicha EL Baaboua
Biology and Health Laboratory, Department of Biology, Faculty of Science, Abdelmalek-Essaadi University, Tetouan 93000, Morocco
Nasreddine El Omari
Laboratory of Histology, Embryology, and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat 10000, Morocco
Naoual El Menyiy
Laboratory of Pharmacology, National Agency of Medicinal and Aromatic Plants, Taounate 34025, Morocco
Zakaria Hazzoumi
Plant and Microbial Biotechnology-Moroccan Foundation for Advanced Science, Innovation and Research, Rabat 10100, Morocco
Ryan A Sheikh
Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
Gokhan Zengin
Department of Biology, Science Faculty, Selcuk University, Konya 42130, Turkey
Stefania Sut
Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via Marzolo 5, 35131 Padova, Italy
Stefano Dall’Acqua
Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via Marzolo 5, 35131 Padova, Italy
Abdelhakim Bouyahya
Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10000, Morocco
The aim of this work was the determination of Pelargonium graveolens (aerial parts) volatile compounds at three developmental stages and the evaluation of their antioxidant, antidiabetic, dermaprotective, anti-inflammatory, and antibacterial effects. The aerial parts of Pelargonium graveolens were collected at three stages, namely the vegetative, beginning, and full flowering. Pelargonium graveolens essential oils were extracted from the dried materials of these aerial parts by hydrodistillation. The volatiles were analyzed by Gas Chromatography-Mass Spectrometry GC-MS, and the antioxidant activity was assessed by DPPH, ABTS, H2O2, and FRAP assays. The in vitro antidiabetic effect was evaluated by the inhibition of α-amylase, α-glucosidase, and lipase enzymes, while the antibacterial activity was assessed against six bacterial strains using an agar well diffusion assay and a microdilution method. The main constituents were menthol, menthene, eremophilene, isoborneol, isogeraniol, α-pinene, linalyl acetate, and 3-carene, with quantitative differences at the three phenological stages. The essential oil at the full flowering stage showed the best antioxidant activity, with IC50 values of 83.26 ± 0.01, 116.42 ± 0.07, 132.25 ± 0.11, and 48.67 ± 0.04 μg/mL for DPPH, FRAP, ABTS, and H2O2 assays, respectively. This oil also exhibited significant effects against α-amylase (IC50 = 43.33 ± 0.01 μg/mL), α-glucosidase (IC50 = 19.04 ± 0.01 μg/mL), lipase (IC50 = 24.33 ± 0.05 μg/mL), 5-lipoxygenase (IC50 = 39.31 ± 0.01 μg/mL), and tyrosinase (IC50 = 124.49 ± 0.07 μg/mL). The essential oil extracted at the full flowering stage showed the best antibacterial effect against a panel of microorganisms with diameter inhibition zones ranging between 11.00 ± 0.17 mm and 17.30 ± 0.17 mm and MIC values from 0.25% to 2% v/v. Overall, the results presented here suggest that the full flowering stage is the best optimal harvest time of Pelargonium graveolens for food and pharmaceutical applications.
