The chemical composition of the Tamarix boveana volatile oils obtained from the whole aerial part, flowers, leaves and stems by steam distillation was analysed using gas chromatograph (GC)-flame ionization detectors (FID) and GC-MS. Sixty-two components were identified. Hexadecanoic acid (18.14%), docosane (13.34%), germacrene D (7.68%), fenchyl acetate (7.34%), Benzyl benzoate (4.11%) were found to be the major components in the whole aerial parts. This composition differed according to the tested part: 2.4 Nonadienal was the main compound in the flowers (12.13%) while germacrene D was the major component in leaves (31.43%) and hexadecanoic acid in the stems (13.94%). To evaluate in vitro antimicrobial activity, all volatile oils were tested against six Gram-positive and Gram-negative bacteria and four fungi. The T. boveana volatile oils exhibited an interesting antibacterial activity against all strains tested except Pseudomonas aeruginosa but no antifungal activity was detected.

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The chemical composition of the essential oils obtained by hydrodistillation from the flowers of Retama raetam (Forssk.) Webb cultivated in Tunisia was determined by GC and GC/MS analysis. A total of 50 components representing 98.58% of the oil were identified: nonanal (35.75%), alpha-humulene (29.29%), acetaldehyde (7.84%), linalool (5,62%), myrcene (3.38%), tridecanal (2.21%), beta-caryophyllene (1.79%), alpha-terpinyl acetate (1.46%), terpinolene (1.26%) and methyl anthranilate (1.06%) were found to be the major components. The oil was evaluated for antibacterial and antifungal activities using a microdilution assay against some bacteria and yeasts. The minimal inhibitory concentrations (MIC) of the essential oil varied between 0.625 and 5 mg mL(-1) and the minimum bactericidal concentrations (MBC) were superior to 5 mg mL(-1) of oil for most strains. The antioxidant potential of the essential oil was evaluated using the 2,2'-diphenyl-1-picrylhydrazyl free radical scavenging method. The essential oil possesses good antioxidant properties (IC(50) = 0.800 mg mL(-1)). The results may suggest that the flower oil of R. raetam possesses compounds with antibacterial, antifungal and antioxidant capacities, and thus the oil can be explored as a natural preservative ingredient in food and/or pharmaceutical preparations.

Oxidative stress is an important pathomechanism of neurological disorders such as Alzheimer disease and Parkinson disease, cardiovascular disorders and many others. This study sought to verify whether extra-virgin olive oil (EVOO), lipophilic fraction (OOLF) and hydrophilic fraction (OOHF) exerted a brain protective effect against the oxidative stress caused by 2,4-dichlorophenoxyacetic acid (2,4-D) pesticide at a dose of 5 mg/kg body weight. 2,4-D, EVOO and its fractions were administered to rats by gavages for four consecutive weeks. Oxidative stress was assessed by measuring brain lipid peroxide level, acetylcholinesterase (AChE), antioxidant enzyme activities and fatty acid composition. 2,4-D induced a decrease in both plasma and brain acetylcholinesterase activity and a rise in Brain TBARS (Thiobarbituric acid reactive substances) level and antioxidant enzyme activities compared with the control group. These changes were partly reversed by either EVOO or its fractions oral administration to 2,4-D treated rats. EVOO enhanced a neuroprotective effect evaluated by the restoration of brain fatty acid composition especially the level of docosahexaenoic acid (DHA). Our results indicate that EVOO exerts a neuroprotective activity against oxidative damage in brain induced by 2,4-D, which could be attributed to its antioxidative property.