See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/340402992

Qualitative Analysis of Essential Oil from French and Italian Varieties of

Rosemary ( Rosmarinus officinalis L.) Grown in the Midwestern United States

Article  in  Analytical Chemistry Letters · January 2020

DOI: 10.1080/22297928.2020.1720805

CITATIONS READS

11 675

5 authors, including:

Yashaswini Sharma
University of Agricultural Sciences, Dharwad
23 PUBLICATIONS   175 CITATIONS   

SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Health and nutrition from ornamentals View project

Propagation of herbs View project

All content following this page was uploaded by Yashaswini Sharma on 03 November 2020.

The user has requested enhancement of the downloaded file.

 Analytical Chemistry Letters

ISSN: 2229-7928 (Print) 2230-7532 (Online) Journal homepage: https://www.tandfonline.com/loi/tacl20

Qualitative Analysis of Essential Oil from French

and Italian Varieties of Rosemary (Rosmarinus
officinalis L.) Grown in the Midwestern United
States

Yashaswini Sharma, Jim Schaefer, Christoph Streicher, John Stimson & John
Fagan

To cite this article: Yashaswini Sharma, Jim Schaefer, Christoph Streicher, John Stimson & John
Fagan (2020) Qualitative Analysis of Essential Oil from French and Italian Varieties of Rosemary
(Rosmarinus�officinalis L.) Grown in the Midwestern United States, Analytical Chemistry Letters,
10:1, 104-112

To link to this article: https://doi.org/10.1080/22297928.2020.1720805

Published online: 03 Apr 2020.

Submit your article to this journal

View related articles

View Crossmark data

Full Terms & Conditions of access and use can be found at

https://www.tandfonline.com/action/journalInformation?journalCode=tacl20
 TACL 10 (1) 2020 pp 104 - 112 104
ISSN Print: 2229-7928
ISSN Online: 2230-7532

Qualitative Analysis of Essential Oil from French and Italian Varieties of

Rosemary (Rosmarinus officinalis L.) Grown in the Midwestern United States

Yashaswini Sharma 1*, Jim Schaefer 2, Christoph Streicher 3,

John Stimson 3 and John Fagan 1

1
Department of Sustainable Living, Maharishi University of
Management, Fairfield, Iowa, USA- 52557
2
Soil Technologies Corp., Fairfield, Iowa, USA
3
Amrita Aromatherapy Inc., Fairfield, Iowa, USA
Received 05 January 2020; accepted in revised form 22 January 2020

Abstract: Rosemary, Rosmarinus officinalis L. is a perennial evergreen undershrub belongs to the

family Lamiaceae and traditionally used as a spice, medicine to enhance cognitive ability, reducing stress,
insomnia, and respiratory system diseases. Leaves found to be rich in essential oil, widely used in aromatherapy,
as a natural antimicrobial agent, used as a pesticide and deer repellant. Though rosemary is a common garden
herb in the Mid-west, there was a need to commercialize the cultivation through extraction and quality analysis
of essential oil. Thus, an investigation was carried out to study the quality of essential oil content and chemotype
variability in two cultivars of organically grown rosemary, R. officinalis var. albiflorus (French type) and R.
officinalis var. Gorizia (Italian type) in Iowa by using a gas chromatograph equipped with a flame ionization
detector (GC-FID). Steam distillation of French type herb yielded higher essential oil content (1.38 %) on a
fresh weight basis as compared to Italian rosemary (1.25 %). Chromatographic analysis of essential oils of both
the varieties showed an enormous variation in volatile components. French type showed higher α-pinene (37.5
%), 1,8-cineole (15.69 %), verbenone (6.61 %) and camphene (4.64 %) however, Italian type yielded elevated
1,8-cineole (23.39 %), α-pinene (13.14 %), camphor (13.02 %) and camphene (6.54 %).

Key words: Gorizia rosemary, Albiflorus rosemary, GC-FID, Mid-west, 1,8-cineole.

Introduction leaves contain essential oil, that was used as a

Rosemary (Rosmarinus officinalis L.) is a
woody perennial evergreen herb belongs to the
family Lamiaceae / Labiatae and is native to the
Mediterranean region, southern Europe and north-
western Spain. The herb was used traditionally
to strengthen memory functions, reducing head-
ache, tension, insomnia, fever and respiratory
system diseases 1,2,3. It was used as a cardiac stimu-
lant, a strong antiseptic, antispasmodic, aromatic,
carminative, emmenagogue, nervine stimulant
and to cure rheumatism and dandruff 4,5,6. Fragrant
natural antimicrobial and antifungal agent used
as a pesticide and as a fragrant repellant 7. Essen-
tial oils of different varieties of rosemary were
found to have a strong anti-oxidant property, used
in aromatherapy and perfumes 8,9.
The major constituents of rosemary essential
oil from Pakistan region were found to be 1,8-
cineol (38.5 %), camphor (17.1 %), α-pinene
(12.3 %), limonene (6.23 %), camphene (6.00 %)
and linalool (5.70 %), respectively 10 whereas,
Algerian rosemary oil contained 1,8-cineole (29.5

*Corresponding author (Yashaswini Sharma)

E-mail: < yashu.vs@gmail.com, ysharma@mum.edu > © 2020, Har Krishan Bhalla & Sons
 Yashaswini Sharma et al., / TACL 10 (1) 2020 104 - 112
%) and camphor (11.5 %) as the main volatile
components 11. Essential oil fragments of Brazil-
ian rosemary were entirely different, containing
camphor (26.0 %), 1,8-cineole (22.1 %), myrcene
(12.4 %) and α-pinene (11.5 %) as primary ter-
penoids, showing a wide variation in oil constitu-
ents 12. Based on the major chemical constituents
of the essential oils there were 3 different
chemotypes of rosemary, and they were identi-
fied as 1,8 cineol chemotype, camphor chemotype
and verbenone chemotype 13,14 and Satyal et al.
described 5 different chemotypes in rosemary 15.
Based on the morphological characteristics, there
are more than 20 different types of varieties in
Rosmarinus officinalis species 16,17. Among these
cultivars, R. officinalis var. albiflorus (French
rosemary) and R. officinalis var. Gorizia (Italian
rosemary) are popularly are most common in the
Mid-west region. French rosemary has small
needle-like olive color leaves with intense flavor
and produces white flowers whereas Italian rose-
mary has broad, flat leaves with a mild flavor and
has light blue flowers 8,17. Though rosemary is a
common garden herb in the Mid-west, there was
no report of commercial cultivation, extraction,
and analysis of essential oil. Gas chromatogra-
phy with a flame ionization detector (GC-FID) is
a widely used analytical technique highly accept-
able for the qualitative and quantitative analysis
of essential oils. It offers high sensitivity, stabil-
ity, and an exceptionally high linear dynamic
range that allows the analysis of volatile compo-
nents of the essential oils at trace levels or low
concentrations 18,19. Hence an investigation was
carried out to study the variation in essential oil
content and chemical constituents of organically
grown French and Italian rosemary in Iowa State
of the USA by using GC-FID.
Material and methods
Plant material
French and Italian varieties of rosemary
(Rosmarinus officinalis L) cuttings were collec-
ted locally and planted in Solarium for rooting.
Rooted cuttings were planted in 10" diameter pots
in greenhouse initially (2nd week of February) and
later transplanted the in field conditions at the
regenerative organic farm of the Maharishi Uni-
105
versity of Management, Fairfield, Iowa, the USA
in spring (1st week of May). The farm is situated
in Zone-5, Mid-western region, at 41°01’ North-
ern latitude, 91°96’ Western longitude with an
altitude of 238 m above mean sea level. Herb was
cultivated organically and was harvested eight
months after planting (1st week of October).
Freshly harvested leaves were used for the ex-
traction of essential oil.
Essential oil extraction
500 g of fresh leaves separated from stem were
steam distilled for 45 min at 100°C using a small
scale steam distillation unit for laboratory pur-
poses. The oil volume was measured directly in
the extraction burette. Steam distilled oil was fil-
tered through Whatman’s grade 5 cellulose filter
paper with a pinch of sodium sulfate salt to re-
move the extra moisture. Filtered oil was stored
in amber color glass bottles at a cool dark place
for chromatographic analysis.
Chemicals
Anhydrous sodium sulfate was purchased from
Sigma-Aldrich Inc., USA and SupraSolv n-Hex-
ane was procured from Millipore-Merck KGaA,
Germany.
Sample preparation
Steam distilled essential oil was diluted with
n-hexane in 1:10 ratio (0.05/0.50g sample/hex-
ane) in 1ml glass vial and mixed well. Freshly
prepared dilutions were used for chromatographic
analysis.
Gas chromatography
Agilent Technology Hewlett Packard 6890 se-
ries gas chromatograph (GC) (USA), equipped
with a flame ionization detector (FID) was used
for this study. DB-5 column coated with 5 % Phe-
nyl Methyl Siloxane (HP-5) with 30 m x 0.25 mm
x 0.25 μm dimension was used for sample analy-
sis. 0.2 μl diluted essential oil samples were in-
jected into capillary gas chromatography, using
0.5 μl microinjector. The FID and the injector
were maintained at 325 and 250ºC, respectively.
Hydrogen was used as the carrier gas, the flow
through the column was 23.9 mL/min, and the
 Yashaswini Sharma et al., / TACL 10 (1) 2020 104 - 112
split ratio was set to 20:1. The column oven
temperature was maintained at 56ºC initially and
finally raised from 250ºC at a rate of 3.1ºC/min.
The run time for each sample was fixed for 75
min. For the identification and quantification of
the compounds, retention times and peak areas
were used, respectively. The identification of
volatile compounds was based on the internal
laboratory database and Adam’s data library as a
retention time and retention index reference for
the DB-5 column using Agilent ChemStation soft-
ware 20.
Results and discussion
Steam distillation of French rosemary herb
yielded 1.38 % of essential oil on a fresh weight
basis, whereas the Italian type of rosemary yielded
1.25 % of essential oil. Oil content in rosemary
found to vary widely ranging from 0.3-1.81 %
depending on various climatic conditions and
harvesting stage and mostly reported on dry
weight basis 21,22,23,24,25. Rosemary herbs grown in
the Mid-west region found to contain relatively
higher essential oil content as compared to other
regions. Long day conditions, coupled with cool
dry weather prevailing in the region, might be
106
responsible for increased oil yield in the herb 25.
Qualitative analysis of volatile components in
Italian and French rosemary essential oils ana-
lyzed through GC-FID is presented in Table 1.
There were totally about 44 different terpenoid
compounds identified from the chromatographic
analysis. About 42 volatile compounds have been
recognized, contributing 99.32 % of total com-
position in Italian rosemary. In French type, white-
flowered rosemary, 36 terpenoid components
were found attributing 98.65 % of oil composi-
tion. The results of the chromatographic analysis
of essential oils of two varieties of rosemary
showed a wide variation in their chemical con-
stituents. Among the two varieties, R. officinalis
Albiflorus and R. officinalis var. Gorizia, the
former contains higher monoterpenoid content
(54.96 %) than the latter (40.50 %). Monoterpe-
nes found to be low molecular weight, light, free-
flowing, and clear in color with high volatility
and strong aroma 26.
A mirror image of GC-FID analysis showing a
significant difference between French and Ital-
ian rosemary essential oil composition and com-
parison is presented in Figure 1. It was found that
3-octanone content (3.57 %) present only in Ital-

Table 1. Comparative analysis of volatile components in

Italian and French rosemary essential oils through GC-FID

No. Compounds RT RI Chemical Italian French

formula R. officinalis R. officinalis
var. Gorizia Albiflorus
% %

1 Tricyclene 5.77 921 C10H16 0.23 0.21

2 α-Thujene 5.88 924 C10H16 0.41 0.37
3 α-Pinene 6.08 932 C10H16 13.14 37.50
4 Camphene 6.49 946 C10H16 6.54 4.64
5 Thuja-2,4(10)-diene 6.63 953 C10H16 0.48 0.54
6 Sabinene 7.19 969 C10H16 0.16 0.16
7 β-Pinene 7.31 974 C10H16 5.56 3.58
8 3-Octanone 7.54 979 C8H16O 3.57 -
9 Myrcene 7.71 988 C10H16 1.52 1.62
10 δ-2-Carene 7.83 1001 C10H16 0.38 -
11 α-Phellandrene 8.16 1002 C10H16 1.02 0.23
12 δ-3-Carene 8.35 1008 C10H16 0.53 -
13 α-Terpinene 8.56 1014 C10H16 0.41 0.42
 Yashaswini Sharma et al., / TACL 10 (1) 2020 104 - 112 107
table 1. (continued).

No. Compounds RT RI Chemical Italian French

formula R. officinalis R. officinalis
var. Gorizia Albiflorus
% %

14 p- Cymene 8.83 1020 C10H14 1.74 0.78

15 Limonene 9.00 1024 C10H16 5.35 3.06
16 1,8-Cineole 9.09 1026 C10H18O 23.39 15.69
17 γ-Terpinene 10.04 1054 C10H16 0.81 0.98
18 cis-Sabinene hydrate 10.34 1065 C10H18O 0.23 0.30
19 Terpinolene 11.13 1086 C10H16 0.70 0.87
20 Linalool 11.56 1095 C10H18O 0.68 1.80
21 α-Thujone 11.70 1101 C10H16O 0.09 -
22 Chrysanthenone 12.51 1124 C10H14O 0.71 0.81
23 Iso-3-Thujanol 12.95 1134 C10H18O - 0.27
24 Camphor 13.29 1141 C10H16O 13.02 2.69
25 α-Pinocamphone 13.98 1158 C10H16O 0.14 0.14
26 Borneol 14.14 1165 C10H18O 3.32 2.79
27 trans-Linalool oxide (pyranoid)14.44 1173 C10H18O2 0.67 0.71
28 Terpinen-4-ol 14.59 1174 C10H18O 0.69 0.67
29 α-Terpineol 15.14 1186 C10H18O 1.62 1.36
30 Myrtenol 15.37 1194 C10H16O 0.21 0.34
31 Verbenol 15.65 1197 C10H16O 0.15 0.47
32 Verbenone 15.84 1204 C10H14O 2.64 6.61
33 cis-sabenene hydrate acetate 16.67 1219 C12H20O2 - 0.12
34 β-Fenchyl acetate 17.19 1229 C12H20O2 0.14 0.32
35 Linalool acetate 17.73 1254 C12H20O2 0.37 2.57
36 Bornyl acetate 18.98 1284 C12H20O2 3.53 2.64
37 α-Terpinyl acetate 22.54 1346 C12H20O2 0.16 0.32
38 β-Caryophyllene 24.22 1417 C15H24 2.99 2.46
39 α-Humulene 25.50 1452 C15H24 0.72 0.39
40 Germacrene D 26.40 1484 C15H24 0.18 -
41 Germacrene A 27.07 1508 C15H24 0.09 -
42 γ-Bisaboline 27.78 1514 C15H24 0.17 -
43 Germacrene B 28.14 1559 C15H24 0.40 -
44 Caryophyllene oxide 30.23 1582 C15H24O 0.46 0.22
Identification of total components 99.32 98.65
Ethyl Amyl ketone 3.57 -
Monoterpenes 40.50 54.96
Oxygenated monoterpenes 51.76 40.76
Oxygenated Monoterpene alcohols 43.75 26.93
Oxygenated Monoterpene ketones 3.81 7.86
Oxygenated Monoterpene esters 4.2 5.97
Sesquiterpenes 5.01 3.07

RT= Retention time and RI: Retention indices for DB-5 column
 Italian rosemary

1,8-Cineole
Camphor

3-Octanone

Relative abundance
French rosemary

Linalool
Verbenone

α-Pinene
Linalool acetate

Time (min.)
Figure 1. Comparative analysis of Italian and French rosemary essential oil, the mirror image of
GC-FID analysis with the relative abundance of volatile compounds against retention time
Yashaswini Sharma et al., / TACL 10 (1) 2020 104 - 112
108
 Yashaswini Sharma et al., / TACL 10 (1) 2020 104 - 112
ian rosemary whereas it was absent in French
rosemary. 3-Octanone is an ethyl amyl ketone,
first reported in rosemary by Koedam and Gijbels
27
. Later Domokos et al. reported the presence of
3-octanone up to 10 % in the essential oil of rose-
mary grown in the Hungarian region 28 and also
2.6- 4.2 % of 3-octanone was found to be present
in Romanian rosemary oil 29. Linalool (1.80 %),
linalool acetate (2.57 %) and verbenone (6.61 %)
content was high in French rosemary oil as com-
pared to Italian type whereas camphor content was
reported in higher concentration (13.02 %) in Ital-
ian variety than French rosemary (2.69 %). Ital-
ian rosemary oil comprised excess sesquiter-
penoids (5.01 %) as compared to French type
(3.07 %) implying the presence of high molecu-
lar weight components that makes the former oil
more stable with long-lasting flavor. There was
some evidence of containing more than 5 %
sesquiterpenoid in Rosemary oil grown in the Al-
gerian region and Argentina 21,30.
The 10 major volatile components of essential
oil attributing about 80 % of the composition in
R. officinalis Albiflorus and R. officinalis var.
Gorizia are depicted in Table 2. Italian rosemary
variety Gorizia essential oil analysis resulted in
elevated 1,8-cineole (23.39 %), α-pinene (13.14
%), camphor (13.02 %) and camphene (6.54 %).
Bajalan et al. reported similar results in Iranian
rosemary oil composition analyzed through GC-
Table 2. Major quality attributing volatile components of
essential oils from Italian and French rosemary
109
FID showed significant variation in major con-
stituents 1,8-cineole (5.32-28.29 %), camphor
(1.58-25.32 %) and α-pinene (14.19-21.43 %) 31.
Rosemary, grown in Algerian Sahara and Yemen
also exhibited similar patterns of excess 1,8-cin-
eole, camphor, and α-pinene in their oil 11,15. How-
ever, Flamini et al. observed a huge amount of
1,8-cineole (43.3 %) followed by α-pinene (18.6
%), borneol (8.96 %), β-pinene (6.79 %) in Ital-
ian rosemary varieties 32. Analysis of oil showed
a significant variation in the quality of similar
varieties grown in different regions of the world
and the rosemary variety Gorizia used in the
present study found to be 1,8 cineole chemotype
based on the oil composition 14,33.
Analysis of French type rosemary oil yielded
higher α-pinene (37.5 %), 1,8-cineole (15.69 %),
verbenone (6.61 %) and camphene (4.64 %).
Satyal et al. found similar oil composition in rose-
mary grown in Victoria, Australia, and Kenya
exhibited elevated α-pinene, 1,8-cineole, and
verbenone content as compared to camphor 15.
Camphor was reported to be one of the primary
compounds in rosemary oils; however, in the
present study, camphor content (2.69 %) was very
less as compared to other components in French
rosemary. The results were in good agreement
with the rosemary grown in Alabama (USA),
Western Cape (South Africa), Victoria (Austra-
lia), Kenya, Nepal and Italy where the camphor

No. Compounds Italian French

R. officinalis R. officinalis
var. Gorizia Albiflorus
% %

1 α-Pinene 13.14 37.50

2 1,8-Cineole 23.39 15.69
3 Camphor 13.02 2.69
4 Camphene 6.54 4.64
5 d-Limonene 5.35 3.06
6 β-Pinene 5.56 3.58
7 Borneol 3.32 2.79
8 Verbenone 2.64 6.61
9 Bornyl acetate 3.53 2.64
10 β-Caryophyllene 2.99 2.46
 Yashaswini Sharma et al., / TACL 10 (1) 2020 104 - 112
content varied from 0.7- 2.4 % in essential oil
15,32
. Gas chromatography equipped with flame ion-
The white-flowered R. officinalis var. Albiflorus
tend to be α-pinene, verbenone chemotype and it
had unique constituents as compared to most of
the rosemary varieties grown in different regions
13,34
. There are many reports regarding the varia-
tion of rosemary essential oil according to geo-
graphic origin. Amin et al. got high camphor
(38.62 %), 1,8 cineole (13.68 %) and α-terpinene
(7.66 %) in Kashmir rosemary oil 35 and there
was a report of myrcene (17.9-20.4 %), 1,8-cin-
eole (14.5-15.3 %) and β-caryophyllene (14.5-
15.3 %) in rosemary oil grown in Argentina 30.
Egyptian rosemary oil contained high
verbenone (12.3 %), camphor (1.3 %) and bornyl
acetate (7.6 %) whereas, rosemary grown in Bra-
zil showed high α-pinene (40.55 to 45.10 %), 1,8-
cineole (17.40 to 19.35 %), camphene (4.73 to
6.06 %) and verbenone (2.32 to 3.86 %) 34,36. Es-
sential oils of both the varieties contained more
than 1.5 % of limonene, β-pinene, borneol,
borneol acetate, β-caryophyllene, myrcene, and
α-terpineol. Oxygenated monoterpene content
ranged from 40.76-51.76 %, comprising monot-
erpene alcohols (26.93-43.45 %), ketones (7.86-
3.81 %) and esters (5.97-4.2 %) indicating a
strong antioxidant, antimicrobial and chemopro-
tective property of the herb 26. Chromatographic
analysis of R. officinalis var. Albiflorus and R.
officinalis var. Gorizia grown in Iowa revealed
immense variation with respect to its volatile ter-
penoid compounds and were found to be very
distinct compared to varieties cultivated across
the world.
110
Conclusion
ization detector (GC-FID) used for the study was
found to be highly acceptable for the qualitative
as well as quantitative analysis of essential oils.
The two varieties of rosemary, French and Ital-
ian types grown in Iowa were found unique in
their essential oil constitution. French type con-
tained more volatile monoterpenes responsible for
the strong aroma; essential oils were light and
clear with higher α-pinene, 1,8-cineole, and
verbenone content indicating verbenone chemo-
type. In contrast, Italian rosemary oil rich in 1,8-
cineole, camphor derivatives, and high sesquit-
erpenes, making it mild and distinct. Both the va-
rieties were found suitable for organic cultiva-
tion practices for the Mid-west region of Iowa
moderately tolerant to frost but susceptible to
chilling. High essential oil content, distinct mor-
phological, and aromatic properties of both the
varieties of the herb make it profitable for com-
mercial cultivation in the Mid-west. The essen-
tial oil content and quality of the herb may vary
depending on the agroclimatic region and harvest-
ing season. Hence there is much scope to study
cold hardy, robust varieties of rosemary suitable
for Iowa and to conduct variability study in oil
quality at different crop seasons and harvesting
stage in the future.
Acknowledgment
Special thanks to Soil tech Corporation,
Fairfield, Iowa for funding the research and
Amrita Aromatherapy Inc., Fairfield, Iowa for
providing the facility to analyze the oil samples.

Reference
1. Adams, R.P. (2017). Identification of essential oil components by gas chromatography/ mass
spectrometry (5th Ed.). Texensis Publishing Gruver, TX, USA.
2. Al Sereitia, M.R., Abu-Amerb, K.M. and Sena, P. (1999). Pharmacology of rosemary (Ros-
marinus officinalis Linn.) and its therapeutic potentials. Indian J. Exp. Biol. 37(2): 124-131.
3. Amin, T., Naik, H.R. and Hussain, S.Z. (2017). Chemotyping the Essential Oil in Different
Rosemary (Rosmarinus officinalis L.) Plants grown in Kashmir Valley. Biosci. Biotechnol. Res.
Asia. 14: 1025-1031.
4. Arnold, N., Valentini, G., Bellomaria, B. and Laouer, H. (1997). Comparative study of the
essential oils from Rosmarinus eriocalyx Jordan & Fourr. from Algeria and R. officinalis L. from
other countries. J. Essent. Oil Res. 9: 167-175.
5. Atti-Santos, A.C., Rossato, M., Pauletti, F., Rota, D.L., Rech, J.C., Pansera, M.R., Agostini,
 Yashaswini Sharma et al., / TACL 10 (1) 2020 104 - 112 111
F., Serafini, L.A. and Moyna, P. (2005). Physico-chemical Evaluation of Rosmarinus officinalis
L. Essential Oils. Brazilian Arch. Biol. Technol. 48: 1035-1039.
6. Bajalan, I., Rouzbahani, R., Pirbalouti, A.G. and Maggi, F. (2017). Quali-quantitative variation
of essential oil from Iranian rosemary (Rosmarinus officinalis L.) accessions according to
environmental factors. J. Essent. Oil Res.
7. Begum, A., Sandhya, S., Ali, S.S., Vinod, K.R., Reddy, S. and Banji, D. (2013). An in-depth
review on the medicinal flora Rosmarinus officinalis (Lamiaceae). Acta Sci. Pol. Technol. Aliment.
12(1): 61-73.
8. Boutekedjiret, C., Buatois, B. and Bessiere, J.M. (2005). Characterisation of Rosemary Essential
Oil of Different Areas of Algeria. J. Essential Oil Bearing Plants. 8(1): 65-70.
9. Boutekedjiret, C., Bentahar, F., Belabbes, R. and Bessiere, J.M. (2003). Extraction of rosemary
essential oil by steam distillation and hydrodistillation. Flavour Fragr. J. 18: 481-484.
10. Bown, D. (1995). Encyclopaedia of Herbs and their Uses. New York, DK Publishing, Inc., pp.
12-49.
11. Chakravarti, S. and Raghuvanshi, S.S. (2005). Rosemary (Rosemarinus officinalis): a useful
medicinal herb. Vaniki-Sandesh. 29: 26-27.
12. Chalchat, J., Gary, R., Michet, A., Benjilali, B. and Chabart, J. (1993). Essential oils of
rosemary (Rosmarinus officinalis L.). The chemical composition of oils of various origins
(Morocco, Spain, France). J. Essent. Oil Res. 5: 613-618.
13. Dhifi, W., Bellili, S., Jazi, S., Bahloul, N. and Mnif, W. (2016). Essential Oils’ Chemical
Characterization and Investigation of Some Biological Activities: A Critical Review. Medicines.
3: 25.
14. Domokos, J., Hithelyi, E., Palinkas, J. and Szirmai, S. (1997). Essential Oil of Rosemary
(Rosmarinus officinalis L.) of Hungarian Origin. J. Essent. Oil Res. 9: 41-45.
15. Duke, J.A. (2001). Hand Book of Medical Herbs. Boca Raton, FL: CRC press, p. 677.
16. Farooqui, A.A. and Sreeramu, B.S. (2004). Cultivation of Medicinal and Aromatic Crops.
Universities Press (India) Pvt. Ltd., Hyderabad, India, pp. 535-542.
17. Flamini, G., Cioni, P.L., Morelli, I., Macchia, M. and Ceccarini, L. (2002). Main agronomic-
productive characteristics of two ecotypes of Rosmarinus officinalis L. and chemical composition
of their essential oils. J. Agric. Food Chem. 50(12): 3512-7.
18. Hamidpour, R., Hamidpour, S. and Elias, G. (2017). Rosmarinus officinalis (Rosemary): A
novel therapeutic agent for antioxidant, antimicrobial, anticancer, antidiabetic, antidepressant,
neuroprotective, anti-inflammatory, and anti-obesity treatment. Biomed. J. Sci. Tech. Res. 1(4):
1098-1103.
19. Hcini, K., Sotomayor, J.A., Jordan, M.J. and Bouzid, S. (2013). Chemical Composition of the
Essential Oil of Rosemary (Rosmarinus officinalis L.) of Tunisian Origin. Asian J. Chem. 25(5):
2601-2603.
20. Hussain, A.J., Anwar, F., Chatha, S.A.S., Jabbar, A., Mahboob, S. and Nigam, P.A. (2010).
Rosmarinus officinalis essential oil: antiproliferative, antioxidant and antibacterial activities.
Braz. J. Microbiol. 41: 1070-1078.
21. Jordán, M.J., Lax, V., Rota, M.C., Lorán, S. and Sotomayor, J.A. (2013). Effect of bioclimatic
area on the essential oil composition and antibacterial activity of Rosmarinus officinalis L. Food
Control. 30: 463-468.
22. Jordán, M.J., Lax, V., Martínez, C., Aouissat, M. and Sotomayor, J.A. (2011). Chemical
Intraspecific Variability and Chemotype Determination of Rosmarinus officinalis L in the Region
of Murcia. ISHS Acta Horticulturae 925: XXVIII IHC-Seminar: A New Look at Medicinal and
Aromatic Plants Seminar. Doi: 10.17660/ActaHortic.2011.925.14.
23. Koedam, A. and Gijbels, M. (1978). Isolation and Identification of 3-Octanone in the Essential
 Yashaswini Sharma et al., / TACL 10 (1) 2020 104 - 112 112
Oil of Rosmarinus officinalis L. Zeitschrift für Naturforschung C. 33(1-2): 144-145.
24. Minaiyan, M., Ghannadi, A.R., Afsharipour, M. and Mahzouni, P. (2011). Effects of extract and
essential oil of Rosmarinus officinalis L. on TNBS-induced colitis in rats. Res. Pharm. Sci. 6(1):
13-21.
25. Mizrahi, I., Juarez, M.A. and Bandoni, A.L. (1991). The Essential Oil of Rosmarinus officinalis
Growing in Argentina. J. Essent. Oil Res. 3(1): 11-15.
26. Orhan, I., Aslan, S., Kartal, M., Sener, B. and Baser, K.H.C. (2008). Inhibitory effect of
Turkish Rosmarinus officinalis L. on acetylcholinesterase and butyrylcholinesterase enzymes.
Food Chem. 108(2): 663-668.
27. Porte, A., Godoy, R.L.O., Lopes, D., Koketsu, M., Goncalves, S.L. and Torquilho, H.S.
(2000). Essential Oil of Rosmarinus officinalis L. (Rosemary) from Rio de Janeiro, Brazil. J.
Essent. Oil Res. 5(12): 577-580.
28. Santos, R.R., Costa, D.C., Cavaleiro, C., Costa, H.S., Albuquerque, T.G., Castilho, M.C.,
Ramos, F., Melo, N.R. and Sanches-Silva, A. (2015). A novel insight on an ancient aromatic
plant: the rosemary (Rosmarinus officinalis L.). Trends Food Sci. Technol. 45(2): 355-368.
29. Satyal, P., Jones, T., Lopez, E., McFeeters, R., Ali, N., Mansi, I., Al-kaf, A. and Setzer, W.
(2017). Chemotypic Characterization and Biological Activity of Rosmarinus officinalis. Foods.
6: 20.
30. Sfetsas, T., Michailof, C., Lappas, A., Li, Q. and Kneale, B. (2011). Qualitative and quantitative
analysis of pyrolysis oil by gas chromatography with flame ionization detection and comprehensive
two-dimensional gas chromatography with time-of-flight mass spectrometry. J. Chromatogr. A.
1218(21): 3317-3325.
31. Silva-Flores, P.G., Pérez-López, L.A., Rivas-Galindo, V.M., Paniagua-Vega, D., Galindo-
Rodríguez, S.A. and Álvarez-Román, R. (2019). Simultaneous GC-FID Quantification of
Main Components of Rosmarinus officinalis L. and Lavandula dentata Essential Oils in Polymeric
Nanocapsules for Antioxidant Application . J. Anal. Methods Chem. 2019: 1-9.
32. Socaci, S.A., Tofana, M. and Socaciu C. (2010). The Evaluation of Rosemary Essential Oil
Variability Compared with that of Rosemary Leaves. J. Agroaliment. Processes Technol. 16(2):117-
122.
33. Salido, S., Altarejos, J., Nogueras, M., Saánchez, A. and Luque, P. (2003). Chemical Com-
position and Seasonal Variations of Rosemary Oil from Southern Spain. J. Essent. Oil Res.
15(1): 10-14.
34. Soliman, F.M., E-Kashoury, E.A., Fathy, M.M. and Gonaid, M.H., 1994. Analysis and
Biological Activity of the Essential Oil of Rosmarinus officinalis L. from Egypt. Flavour Fragr.
J. 9: 29-33.
35. Tissarand, R. and Young, R. (2014). Essential oil Safety (2nd Ed.). Churchill Livingstone, Elsevier
New York, pp. 407-408.
36. Touafek, O., Nacer, A., Kabouche, A., Kabouche, Z., Bruneau, C. (2004). Chemical com-
position of the Essential Oil of Rosmarinus officinalis Cultivated in the Algerian Sahara. Chem.
Nat. Compd. 40(1): 28-29.

View publication stats