Berries and branches essential oil of Juniperus phoenicea were obtained by electromagnetic induction heating assisted extraction and by hydrodistillation with a yield varied from (1.2 ± 0.3 to 2.4 ± 0.7%) and from (0.6 ± 0.1% to 1.1 ± 0.1%), respectively. forty eight compounds were identified representing (97.2 – 99.7%) of the oil. α-Pinene (40.3 – 67.8%) and δ-3-carene (13.5 – 26.8%) were the main compounds in berries and branches essential oils. Antioxidant activity was evaluated by three means: inhibition of 2, 2-diphenyl-1-picryl hydrazyl (DPPH) free radical, reducing power and β-Carotene/linoleic acid bleaching. The antioxidant activity of essential oils showed IC₅₀ ranging from 67.6 ± 1.02 µg/mL to 131.5 ± 0.8 µg/mL for berries and from 98 ± 1.25 µg/mL to 166.8 ± 0.29 µg/mL for the branches. Berries oil show more potent antioxidant activity compared to branches. This result is supported by the three methods investigated in this work.
Fruit ; Heating ; Hot Temperature ; Juniperus ; Magnets ; Oils, Volatile