Chemical composition and biological properties of Maroofi.

is an indigenous plant which is frequently used as a spice in Avraman-Kurdistan region of Iran. The present study aimed to investigate the chemical composition, antimicrobial and antioxidant properties of the . In addition, rosmarinic acid and total phenolic content of was assessed by spectrophotometric method and HPTLC. The essential oil and methanolic extract were isolated by hydrodistillation and maceration methods, respectively. A total of 32 compounds representing 98.6% of the essential oil were identified by GC-MS and GC-FID. The main constituents were -pentacosane (23.8%), spathulenol (11.5%), β-bourbonen (11.3%) and -docosane (11.0%). The antibacterial activity of samples were carried out by disc diffusion method and evaluate the minimal inhibitory concentration (MIC) essential oil and methanolic extract were found to be effective against , and . The highest scavenging activity was found for methanolic extract of (21.58 µg/mL) and the total phenolics of methanolic extract of was 95.3 mg GAE/g. The rosmarinic acid content of methanolic extract was 0.83 mg/g plant. Antioxidant activity and rosmarininc acid content of suggests that the essential oil and methanolic extract of has great potential for application as a natural antimicrobial and antioxidant agent to preserve food.