Phytochemical screening, in vitro antioxidant and antibacterial activities of essential oil from Myrtus communis L

Introduction: Myrtus communis L. (family - Myrtaceae) is an evergreen aromatic medicinal plant which has been used since ancient times for medicinal, food and spice purposes. The main purpose of this study was to determine the phytochemical analysis, antioxidant activity and antibacterial activity of the essential oil of Myrtus communis leaves Methods: The Present study was to assess the qualitative phytochemical analysis (Alkaloids, phenols, flavonoids, saponins, tannins, steroids, terpenoids, amino acids, reducing sugars, anthraquinones, and volatile oils), antioxidant potential of Myrtus communis by 2, 2- diphenyl-1-picryl-hydrazyl (DPPH) and antibacterial activities by disc diffusion method. Results:The antioxidant activity of the essential oil was studied by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method and its activity was compared with ascorbic acid as a standard antioxidant. The essential oil and standard showed their maximum activity (88.33 % inhibition) and 98.33 % inhibition at 200 µg/mL respectively. Moreover, the antibacterial activity of the essential oil was also evaluated using disc diffusion method against S. aureus, E. coli and S. typhi. showed high activity against E.coli. Conclusion:The essential oil of Myrtus communis leaves is a potential source of natural antioxidants and antibacterial compounds which are used for the treatment of various diseases caused by free radicals and microbes. Thus, it is a promising candidate for antioxidant and antibacterial agents.