The petitgrain 'Citrus*clementina' is an aromatic plant classed as a green waste. Even though it has benefits, few researchers studied it. The aim of this study is to extract the essential oils from the leaves of C. clementina by using two methods, the conventional hydrodistillation and the steam distillation, and to evaluate the content of phenolic compounds and the antioxidant activities of their extracts.

The constituent of volatile compounds obtained by conventional hydrodistillation (Heh) and steam distillation (HEv) methods were analyzed by (GC-MS) and their results were compared.

The major compounds of their essential oils were sabinene, linalool, limonene, carina <δ-3-> and ocimene <(E)-β->.The chemical composition of essential oil from each method were compared and found to be similar.

Decoction and Soxhlet are the used methods for extract of phenolic compounds. The aqueous and hydro-ethanolic extracts from the Soxhlet method registered the highest phenolic contents.

The antioxidant activity of C.clementina extracts were performed by ferric reducing antioxidant power (FRAP) and total antioxidant capacity (CAT). The results indicate that the decocted and hydroethanolic extracts show a greater antioxidant capacity compared to the aqueous extract.

Thus, this result is a relevant source of bioactive compounds with antioxidant properties of interest for consumers and cooperatives as well as participating in socioeconomic development.