Combined Effects of Domestication and Extraction Technique on Essential Oil Yield, Chemical Profiling, and Antioxidant and Antimicrobial Activities of Rosemary (Rosmarinus officinalis L.)

We aimed at comparing the effects of domestication and extraction technique on chemical profiling antioxidant antimicrobial activities Rosmarinus officinalis essential oil (ROEO). This was isolated from wild (WR) cultivated rosemary (CR) using microwave-assisted (ME) Clevenger hydrodistillation (CH). Domestication main variability source in ROEO constituents, while yield equally determined by techniques. Our results revealed important variations, owing to isolation technique, terms (1.10–2.85%), major compounds: α-pinene (14.07–42.03%), camphene (2.26–8.19%), β-pinene (0.35–3.76%), α-terpinene (0.55–2.92%), p-cymene (1.22–4.18%), limonene (0.64–2.79%), 1,8-cineole (31.73–40.72%), β-myrcene (2.09–3.2%), linalool (0.22–1.94%), camphor (12.12–19.66%), borneol (0.53–1.67%), α-terpineol (1.46–7.45%) as well minimal inhibitory concentration (MIC, 6.17–15.50 μg/mL), activity (IC50, 2.61–8.58 mg/mL). WR performed better yield, limonene, cineole, camphor, MIC, IC50, remaining compounds were expressed CR. ME displayed high records traits except for verbenone (better CH). Principal component analysis confirmed obtained findings via separation WR, CR, techniques through first two components (over 93% data variability). In conclusion, R. differentiated traits, fostering a accumulation some but reducing other therefore along with activity. could be recommended green method since it more efficient investigated traits.