Abstract—In this research, various extracts (petroleum ether, ethyl acetate, methanol and water) of Eucalyptus stricklandii were screened for their global chemical composition, antioxidant, antilipidic peroxidation and anti-inflammatory activities. Tannins (102.89-248.73 mg catechin equivalent/Kg dry mass), flavonoids (19.3-15.34 g quercetin equivalent/Kg dry mass), phenolics (54.18-305.24 g gallic acid equivalent/Kg dry mass) and anthocyannins (394.86- 4781.02 mg cyanidin-3-glucoside equivalent/Kg dry mass) of various extracts were evaluated. Free radical scavenging capacity of all samples was carried out. In all samples, methanol extract showed the best result (IC50=4.39±4.75 mg/L) in DPPH assay which was compared to vitamin C (IC50=4.4±0.2 mg/L). In application, by frying assay, we can conclude that a protection is afforded for soya oil enriched with methanolic extract. This result enhances the antioxidant effect of extracts of our plant. Methanolic extract exhibited good anti-inflammatory activity (IC50 =9.66±0.57 mg/L). The aim of this study is to investigate the chemical composition and their biological activities to contribute to the amelioration of frying oil.

Index Terms—Eucalyptus, lipid peroxidation, antioxidant activity, frying oil

Cite: Dorsaf Ben Hassine, Manef Abderrabba, Sylvie Cazaux, and Jalloul Bouajila, "Contribution to the Chemical and Biological Study of Eucalyptus Leaves Extracts: Effect on Frying Oil", Journal of Medical and Bioengineering, Vol. 2, No. 4, pp. 242-247, December 2013. Doi: 10.12720/jomb.2.4.242-247