Improved Antioxidant Properties of Pistacia lentiscus L. Oleo‐gum Resin Essential Oil Extracted by Superheated Steam: Process Optimization and Chemical Characterization

ABSTRACT This study aimed to optimize the antioxidant activity of Pistacia lentiscus L. oleo‐gum resin essential oil (EO) extracted through superheated steam extraction (SHSE) using Response Surface Methodology (RSM). The SHSE process parameters were fine‐tuned to the maximum antioxidant activity of EO by applying a central composite design (CCD). The extraction parameters were temperature (140°C–180°C), particle size (0.5–1 mm), and extraction time (90–150 min). Gas chromatography–mass spectrometry (GC–MS) analysis was used to investigate the chemical makeup of EO obtained by hydro‐distillation (HD), steam distillation (SD), as well as SHSE. These outcomes confirmed that the EO's chemical profile and antioxidant potential primarily depended on the extraction procedure. DPPH free radical scavenging capacity (DPPH‐FRSA), ferric reducing antioxidant power (FRAP), and hydrogen peroxide scavenging efficiency (H 2 O 2 ‐FRSA) were employed to evaluate the antioxidant potential of the EOs. The highest antioxidant activity, DPPH‐FRSA (88.64%), H 2 O 2 ‐FRSA (78.64%), and FRAP (120.42%), was achieved using SHSE under optimized conditions: 160°C for temperature, 120 min for time, and 0.75 mm for the particle size. A 2nd‐order polynomial equation was fitted using the experimental results to ensure the validation of the optimization model. α‐pinene, verbenol, cis‐verbenone, limonene, and β‐myrcene dominated the Pistacia lentiscus L. EO composition. Therefore, the SHSE has been identified as an improved and effective method for obtaining the antioxidant‐rich EO of Pistacia lentiscus L. In addition, the extraction conditions were well optimized with the help of RSM, which significantly improved the antioxidant potential of the EO regarding its functional application.