Total Phenol, Antioxidant and Antibacterial Activity of the Essential Oil and Extracts of Ferulago angulata ssp. angulata

Background: in recent years, plants natural products have gained considerable attention as natural preservers for use in different industries. due to their free radical scavenging activities, phenolic compounds can prevent a wide range of diseases such as cancers and cardiovascular and neurodegenerative diseases. for a long time, different ferulago species have been in use as medicinal plants worldwide.objective: the aim of this research was to investigate total phenolics and the antioxidant and antibacterial activities of essential oil and different extracts from f. angulata growing wild in iran.methods: antioxidant activity of our samples was examined by dpph assay and their phenolic content was determined using the folin – ciocalteau method. moreover, their inhibitory effects against five gram-negative and gram-positive bacteria including shigella boidii, pseudomonas aeruginosa, escherichia coli, staphylococcus aureus and enterococcus faecalis were tested by using the disk diffusion method.results: ethyl acetate fraction and methanol extract contained the highest levels of phenolic compounds (229.2 and 202.9 µg/mg galic acid) in this study. also, essential oil of this plant exhibited low free radical scavenging activity (ic50= 36129.43µg/ml). on the other hand, ethyl acetate and aqueous fractions had the highest antioxidant activity (ic50 values of 20.153 and 28.28 µg/ml, respectively). finally, studied samples had no significant antibacterial activities against tested organisms.conclusion: the essential oil of this plant can be used as a flavoring agent while extracts prepared from it have the potential to be used as natural antioxidants in relevant industries.