Abstract
The purpose of this study was to elucidate the chemical composition of essential oil from Lavandula stoechas and its antibacterial activity against two phytopathogenic bacteria, Erwinia amylovora and Pectobacterium carotovorum subsp. carotovorum . These bacteria are respectively isolated from Algerian apples and potatoes. The Clevengerhydrodistilled essential oil from dried flowers showed a good yield (1.13 ± 0.11 % w/w). Chemical composition of the oil was determined by capillary gas chromatographymass spectrometry (GC-MS) from which 75 compounds were identified corresponding to 95.21% of the oil. The main constituents were fenchone (40.78%), camphor (9.76%), myrtenyl acetate (8.94%) and bornyl acetate (5.10%). The antibacterial effect evaluated by disk diffusion method revealed that the essential oil of flowers of Lavandula stoechas exhibited a good inhibitory activity with MIC values between 1.25 and 20 μg/ml.
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