29 CHARACTERIZATION AND ACTIVITY OF ESSENTIAL OILS (53) B. Khettal, N. Kadri, K. Tighilet, A. Adjebli, F. Dahmoune, and F. Maize-Benabdeslam, Phenolic compounds from Citrus leaves: antioxidant activity and enzymatic browning inhibition, J. Complement. Integr. Med., 14(1), 201600302017 (2017). (54) M. Pandey and D. R. Chandra, Evaluation of ethanol and aqueous extracts of Cinnamomum verum leaf galls for potential antioxidant and analgesic activity, Indian J. Pharm. Sci., 77, 243–247 (2015). (55) S. Alibi, W. Ben Selma, J. Ramos-Vivas, M. A. Smach, R. Touati, J. Boukadida, J. Nevas, and H. B. Mansour, Anti-oxidant, antibacterial, anti-biofilm, and anti-quorum sensing activities of four essential oils against multidrug-resistant bacterial clinical isolates, Curr. Res. Transl. Med., 68, 59–66 (2020). (56) R. Sudan, M. Bhagat, S. Gupta, and T. Devi, Comparative analysis of the cytotoxic and antioxidant potential of edible Cinnamomum verum (bark) and Cinnamomum tamala (Indian bay leaf), Free Radic. Antioxid., 3, 70–73 (2013). (57) B. B. Misra and S. Dey, Phytochemical analyses and evaluation of antioxidant efficacy of in vitro Callus extract of East Indian sandalwood tree (Santalum album L.), J. Pharmacogn. Phytochem., 1, 8–18 (2012). (58) R. S. Shivatare and D. H. Nagore, Extraction, characterization, and antioxidant activities of various solvent extracts of Santalum album L. seeds, Pharm. Reson., 1(2), 23–27 (2018). (59) S. Insawang, P. Pripdeevech, C. Tanapichatsakul, S. Khruengsai, S. Monggoot, T. Nakham, A. Artrod, P. E. D’Souza, and P. Panuet, Essential oil compositions and antibacterial and antioxidant activities of five Lavandula stoechas cultivars grown in Thailand, Chem. Biodivers., 16, e1900371 (2019). (60) D. M. Maestri, V. Nepote, A. L. Lamarque, and J. A. Zygadlo, “Natural products as antioxidants,” in Phytochemistry: Advances in Research, F. Imperato Ed. (Research Singpost: Kerala, India, 2006), pp. 105–135. (61) C. Vasile, M. Sivertsvik, A. C. Mitelut, M. A. Brebu, E. Stoleru, J. T. Rosnes, E. E. Tanase, W. Khan, D. Pamfil, C. Cornea, A. Irimia, and M. Popa, Comparative analysis of the composition and active property evaluation of certain essential oils to assess their potential applications in active food packaging, Materials, 10, 45 (2017). (62) M. J. Jeyakani and M. Rajalakshmi, Antioxidant activity, total phenolic content of essential oils, and extract determined from natural leaves, in-vitro leaves, and Callus sources of Melaleuca Alternifolia—a comparatıve study, Asian J. Pharm. Clin. Res., 14, 141–143 (2021). (63) S. Umdale, M. Ahire, V. Aiwale, A. Jadhav, and P. Mundada, Phytochemical investigation and antioxidant efficacy of wild, underutilized berries of economically important Indian Sandalwood (Santalum album L.), Biocatal. Agric. Biotechnol., 27, 101705 (2020). (64) U. Wijewardhana, S. Gunathilaka, and S. Navaratne, Determination of total phenolic content, radical scavenging activity, and total antioxidant capacity of cinnamon bark, black cumin seeds, and garlic, IJAERS, 4(2), 55–57 (2019). (65) S. Preethi, R. Gayathri, and V. Vishnu Priya, Phytochemical screening, antioxidant activity, and total phenolic content of crude ethanolic extract of Cinnamomum verum—an in vitro study, Drug Invent. Today, 13(5), 762–765 (2020). (66) M. B. Pashazanousi, M. Raeesi, and S. Shirali, Chemical composition of the essential oil, antibacterial and antioxidant activities, total phenolic and flavonoid evaluation of various extracts from leaves and fruit peels of Citrus limon, Asian J. Chem., 24(10), 4331–4334 (2012). (67) M. Hojjati and H. Barzegar, Chemical composition and biological activities of lemon (Citrus limon) leaf essential oil, Nutr. Food Sci., 4, 15–24 (2017). (68) A. B. Behbahani, F. Shahidi, F. T. Yazdi, S. A. Mortazavi, and M. Mohebbi, Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil, J. Food Meas. Charact., 11, 847–863 (2017). (69) V. L. Singleton, Analysis of total phenols and other oxidation substrates and their antioxidants using Folin–Ciocalteu reagent, Meth. Enzymol., 299, 152–178 (1999). (70) R. L. Prior, X. Wu, and K. Schaich, Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements, J. Agric. Food Chem., 53, 4290–4302 (2005). (71) R. Mustafa, A. A. Hamid, S. Mohamed, and F. A. Bakar, Total phenolic compounds, flavonoids, and radical scavenging activity of 21 selected tropical plants, J. Food Sci., 75, 28–35 (2010).

30 JOURNAL OF COSMETIC SCIENCE (72) W. Dhifi, S. Bellini, S. Jazi, N. Bahloul, and W. Mnif, Essential oils’ chemical characterization and investigation of some biological activities: a critical review, Medicines, 3, 25 (2016). (73) E. C. Adukwu, M. Bowles, V. Edwards-Jones, and H. Bone, Antimicrobial activity, cytotoxicity and chemical analysis of lemongrass essential oil (Cymbopogon flexuosus) and pure citral, Appl. Microbiol. Biotech., 100, 9619–9627 (2016). (74) F. Chen, Z. Shi, K. G. Neoh, and E. T. Kang, Antioxidant and antibacterial activities of eugenol and carvacrol-grafted chitosan nanoparticles, Biotechnol. Bioeng., 104, 30–39 (2009). (75) R. M. B. Nogueira and S. F. Andrade, Manual de Toxicologia Veterinária, 1st Ed. (Editora Roca, São Paulo, 2011), pp. 336. (76) V. F. Veiga, A. C. Pinto, and M. A. M. Maciel, Plantas medicinais: cura segura?, Quím Nova, 28, 519–528 (2005). (77) D. Baricevic and T. Bartol, “The biological/pharmacological activity of the oregano genus,” in Oregano: The Genera Origanum and Lippia, Medicinal and Aromatic Plants—Industrial Profiles, S. Kintzios Ed. (Taylor &Francis, London, 2002), pp. 177–214.