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.