International Journal of Plant & Soil Science

In recent years, there has been a growing need to enhance the quality of essential oils due to their diverse applications in the food, pharmaceutical, and perfumery industries. Rosemary essential oil, derived from the leaves of Rosmarinus officinalis L., has garnered attention for its multifaceted properties, including antioxidant, antimicrobial, anti-inflammatory, and anticarcinogenic attributes, making it a potential therapeutic agent. This study focused on extracting rosemary essential oil using the hydrodistillation method and assessing its physicochemical properties. The physical parameters of the oil, including appearance, odor, solubility, specific gravity, refractive index, and density, were analyzed, revealing its unique characteristics. The chemical parameters, such as acid value, peroxide value, iodine value, saponification value, and ester value, provided insights into the composition and quality of the oil. Additionally, the antioxidant activity of rosemary essential oil was evaluated through DPPH, FRAP, and ABTS assays at various concentrations, demonstrating its significant antioxidant potential. These findings highlight the quality and potential applications of rosemary essential oil in diverse industries, emphasizing its role as a natural source of antioxidants with promising prospects for further exploration and utilization in food industry as a preservative and natural flavorant.