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Context: Natural products are reported to have a wide spectrum of pharmacological properties such as antimicrobial, anti-inflammatory and anti-cholinesterase. The genus Hypericum (Hypericaceae) is a source of a variety of molecules with different biological activities, notably hypericin and various phenolics.Objectives: The goals of the present work were the determination of total phenolic and flavonoid content, hypericin and hyperforin concentration as well as the evaluation of biological of Hypericum humifusum L. (Hhu) and Hypericum perfoliatum L. (Hper).Materials and methods: The various extracts of aerial parts were powdered, and then extracted with methanol. Antibacterial activity was performed according to minimum inhibitory concentration (MIC) and minimum bactericidal (MBC) methods against four Gram-positive bacteria, four Gram-negative bacteria and yeast.Results: The results revealed that H. humifusum, bear the highest total phenolic and flavonoid content (48–113 mg GAE/g and 8–41 mg RE/g, respectively) as well as hypericin (60–90 mg/g) and hyperforin (8–30 mg/g) concentration. Both species showed significant antioxidant activity as revealed by DPPH, FRAP, ABTS, and metal chelating assays. H. humifusum exhibited a strong acetylcholinesterase (3.86–4.57 mg GALAEs/g), α-glucosidase (0.73–2.55 mmol ACEs/g) and α-amylase (3–8 mmol ACEs/g) inhibitory activity. The extract of H. humifusum exhibited strong antibacterial activity mainly against Staphylococcus epidermidis, Staphylococus aureus, and Enterococcus faecium (MIC values ranging from 200 to 250 μg/mL). The highest antifungal activity was showed for H. perfoliatum extract (MIC value = 250 μg/mL).Conclusion: The data suggest that H. humifusum could be used as valuable new natural agents with functional properties for pharmacology industries.

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Spices and aromatic herbs have been used since ancient times for flavor, aroma, color, and preservation of food and beverages. They are a rich source of bioactive and functional ingredients to which numerous food-related properties are associated. Among the active ingredients, essential oils have received particular attention due to their wide array of biological activities including antioxidant, antimicrobial, anti-inflammatory, anti-nociceptive, anti-carcinogenic, and acaricidal activities, among others (Harris, 2010).Essential oils are a complex mixture of volatile organic components contributing the flavor and fragrance of a plant. Among essential oil-bearing plants, more than 400 species are processed for their raw materials and that 75% of these (300 species) are potential producers of commercially used essential oils (Lawrence, 1995).Because of their biological properties, essential oils are widely used in flavor and fragrance, cosmetics, pharmaceutical, food and feed, and household goods industries. Within the food industries, oil flavoring is one of the major application areas of essential oils owing to their antioxidant property and preventing lipid peroxidation capacity

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