Comparison of Essential Oils of Schinus molle L. Leaves Growing in Different Regions of Algeria in Terms of Their Chemical Compositions and Various Biological Activities - Kouachi, Amina; Madani, Zohra; MeltemTaş‐Küçükaydın; Eroğlu, Büşra; Korkmaz, Cansu; Belhouala, Khadidja; Küçükaydın, Selçuk; Aouiche, Adel; Ceylan, Özgür; Duru, Mehmet Emin; Benarba, Bachir (Flavour and fragrance journal, 2025)
Keywords: Acetylcholinesterase; Algeria; alpha-amylase; anti-inflammatory activity; Anti-inflammatory agents; antimicrobial; antimicrobial properties; antioxidant; Antioxidants; Biocompatibility; Biological properties; Camphene; Carotene; cell lines; Chelation; Chemical composition; cholinesterase; Chromatography; Cymene; Cytotoxicity; Denaturation; Effectiveness; egg albumen; Enzymatic activity; enzyme inhibition activity; Erythrocytes; Essential oils; Evaluation; flavor; Food composition; Food industry; Gas chromatography; gas chromatography-mass spectrometry; Germacrene; Glucosidase; humans; Inflammation; Limonene; Linoleic acid; Mass spectrometry; Mass spectroscopy; odors; oils; Oils & fats; Oxidants; Oxidizing agents; p-cymene; Quorum sensing; Schinus molle; Swarming; Swimming; toxicity; Toxicity testing; Tyrosinase; Urease; Violacein; volatile oil; α-Amylase; β-Carotene; Algeria