CHEMICAL COMPOSITION, PHENOLIC, ANTIOXIDANT, AND BIO-HERBICIDAL PROPERTIES OF THE ESSENTIAL OIL OF ROSEMARY (Rosmarinus officinalis L.)

Abstract

The essential oil yield was obtained from the rosemary plant at the rate of 0.93 mL/100 g, and 1,8-cineol, camphor, isoborneol, α-pinene were identified as the highest component. While the total phenolic content in the essential oil of the rosemary plant was 13.87 mg GAE/g (DW) and the IC50 value was 15.02 μg extract mL–1, the DPPH antioxidant activity value was obtained as 38.43%. For the investigation of herbicidal effect of the essential oils on seed germination, different doses (0.5, 1.0, 2.0, 4.0, 8.0 and 16.0 µL Petri–1) were used on 2 crop plants (pepper and wheat) and 4 weeds: (Amaranthus palmeri S. Wats.), (Amaranthus albus L.), (Avena fatua L.) and (Sinapis arvensis L.). It was determined that as the applied amount of essential oil increased, the germination of the seeds was more suppressed. The highest effect of essential oil was detected in 16 µl Petri–1 dose application in all treated seeds.