Evaluation of the composition and in vitro antimicrobial, antioxidant, and anti-inflammatory activities of Cilantro ( L. leaves) cultivated in Saudi Arabia (Al-Kharj).

Background: In the present study, we explored the composition of Cilantro ( L. leaves) essential oil (CEO) cultivated in Saudi Arabia (Al-Kharj) and explored its antioxidant, antimicrobial, and anti-inflammatory effects in vitro.

Methods: Gas chromatography-mass spectroscopy was used to detect the CEO composition. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH)-induced free radical and ferric chloride scavenging methods were used to determine the antioxidant activity. Antimicrobial activity was investigated using the well diffusion method. Anti-inflammatory activity was evaluated using egg albumin and trypsin-induced inflammation methods.

Results: Forty-six compounds representing 90.17% of the total aroma were identified in the CEO; the major constituents were found to be 1-decanol (17.85%), decanal (11.04%), -2-dodecen-1-ol (7.87%), menthone (6.71%), 2-decen-1-ol, - (5.44%), dodecanal (4.76%), -tetradec-2-enal (3.14%), sedanolide (3.02), and thymol (3.01%). DPPH-induced free radical and ferric chloride scavenging assays demonstrated low antioxidant effects of CEO, and the antioxidant activity was observed at a high CEO concentration. The antimicrobial activity of CEO was assessed against 5 microorganisms (bacteria and fungi) by using well diffusion methods; CEO was found to possess excellent antimicrobial activity against all microorganisms, except . Moreover, CEO demonstrated strong anti-inflammatory activity against egg albumin- and trypsin-induced inflammation.

Conclusion: The essential oil extracted from chemotype grown in Al-Kharj region of Saudi Arabia possesses low antioxidant potential, superior antimicrobial activity, and outstanding anti-inflammatory effects.