Chemical Diversity, Antioxidant, Antibacterial and Enzyme Inhibitory Properties of <i>Aloysia citrodora</i> L., Essential Oil From Settat Province, Morocco

ABSTRACT Aloysia citrodora ( A. citrodora ) is an aromatic plant widely used in traditional practices. The present study aimed to characterise the chemical composition and evaluate the in vitro biological activities of A. citrodora essential oil (ACEO) harvested in the province of Settat, central Morocco. Gas chromatography–mass spectrometry (GC–MS) analysis identified geranial (18.16%), neral (12.13%), cis‐cadina‐1,4‐diene (15.80%), and β‐caryophyllene (8.11%) as the major constituents. The biological potential of ACEO was investigated through antioxidant assays (ABTS, DPPH, FRAP, and total antioxidant capacity), enzyme inhibition assays, and antibacterial activity. Enzyme inhibitory activity was evaluated by measuring the inhibition of α‐amylase and tyrosinase using standard in vitro methods. Antibacterial activity was assessed against selected pathogenic strains using the micro‐broth dilution method. ACEO exhibited moderate antioxidant activity and dose‐dependent inhibitory effects against α‐amylase and tyrosinase. Antibacterial assays revealed sensitivity of all tested strains to ACEO, with minimum bactericidal concentration (MBC) higher than or equal to the minimum inhibitory concentration (MIC), depending on the strain. In addition, molecular docking analysis was performed as an exploratory approach to investigate the potential interactions between major ACEO constituents and the targeted enzymes. Overall, these findings provide preliminary insights into the biological activities of A. citrodora essential oil, supporting its interest as a natural source of bioactive compounds. Further studies are required to elucidate the mechanisms of action and to assess safety and efficacy using appropriate biological models.