Chemical Composition, Antioxidant Activities, and Hemolytic Properties of Xanthium italicum Essential Oil from Algeria

Background: Essential oils are widely recognized for their antioxidant properties, including their ability to neutralize free radicals and protect cells from oxidative stress, a key factor in cell death associated with neurodegenerative diseases. Objective: The aim of this study was to analyze the chemical composition of essential oil extracted from the leaves and flowers of Xanthium italicum and to evaluate its antioxidant activity using the DPPH test and the Ferric Antioxidant Power Reduction Test (FRAP), as well as its hemolytic properties. Methods: Leaf and fruit chemical composition was determined by gas chromatography (GC) and gas chromatography coupled with mass spectrometry (GC-MS). Antioxidant properties were evaluated using DPPH and FRAP methods. A suspension of human blood erythrocytes was used to determine the hemolytic effect of essential oils. Results: Thirty-five compounds were identified in the essential oil extracted from the leaves of Xanthium italicum. The main compounds were limonene (41.5%) and germacrene D (14.2%). For fruit essential oil, twenty-five compounds were identified, with α-bisabolol (62.2%), α-humulene (8.1%), and limonene (5.2%) as the main constituents. In-vitro antioxidant activity tests showed that the essential oil of Xanthium italicum fruits is a powerful antioxidant (0.038 mg/mL), surpassing even ascorbic acid (0.048 mg/mL). Human erythrocyte toxicity tests showed that the essential oil of Xanthium italicum leaves and fruits have a relatively low hemolytic effect, with hemolysis rates of 15.3% and 8.1%, respectively, even at high concentrations of 1000 μg/mL. Conclusion: The essential oils of Xanthium italicum show a strong antioxidant activity, especially in fruits, and a low hemolytic effect on human erythrocytes. This could be a safe and effective natural antioxidant.