CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF ESSENTIAL OIL OF Lavandula Multifida
Keywords:Lavandula multifida, essential oil, antioxidant, antibacterial effect, chemical composition
This work aims to determine the antioxidant, antibacterial properties and chemical profile of the essential oil (EO) of Lavandula multifida (LM) at the flowering stage collected in northwestern Morocco. So far, information on essential oils of L. multifida remains limited. The extraction yield of the essential oil was 0.46%. The composition was determined by GC-MS-FID. Twenty compounds were identified and the major phytochemicals were carvacrol, ÃŸ-bisabolene, and careophyllene oxide (44.3%, 31.9%, and 5.8% respectively). In addition, information on the essential oil of L. multifida collected in the Rabat region is reported for the first time in this study. DPPH and FRAP tests were used to evaluate its antioxidant activity. Antibacterial activities were also studied. Indeed, the essential oil of L. multifida exhibited inhibition effects on the growth of various microorganisms, including S. aureus where the MIC and MBC were equal to 0.5 and 2Î¼g/ml, respectively. Therefore, the use of Lavandula multifida essential oil shows great promise in various fields.
How to Cite
Copyright (c) 2022 Abdellah Elmakaoui, Ilhame Bourais, Asmaa Oubihi, Asmae Nassif, Tatyana Bezhinar, Mohammad Ali Shariati, Andrey Vladimirovich Blinov, Lukas Hleba, Souad El Hajjaji
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food SciencesÂ are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).