Chemical composition, Antibacterial and Antioxidant Activities of the Essential Oil of Lavandula Pedunculata from Khenifra Morocco

Abstract

Essential oils (EO) extracted from medicinal and aromatic plants (MAP) have proven to be good sources of bioactive compounds with antibacterial and antioxidant properties. This work presents the study of the chemical composition of Essential Oil extracted from Lavandula Pedunculata from the middle atlas of Morocco and its antioxidant and antibacterial power. The EO was obtained by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. The antibacterial power of EO was estimated by the disk diffusion method against six bacterial species stemming from the hospital. Antioxidant activity was tested by two methods: measuring the trapping power of DPPH radical and measuring the Ferric Reducing/Antioxidant Potential (FRAP). The chromatographic analysis of Lavandula Pedunculata essential oil allowed the identification of 55 compounds representing 98.9% of the essential oil, of which the major compounds are camphor (44.16%), 1 –epi-cubenol (8.61%), fenchone (7.48%), camphene (6.45%) and α-pinene (4.86%). Antibacterial power tests showed that L. Pedunculata EO effect on all the tested bacteria is lower than that of the most powerful Antibiotic and even powerless on certain strains. The obtained results from antioxidant power tests by both methods proved the antioxidant power of Lavandula Pedunculata EO but was less effective than ascorbic acid. The obtained results indicate that the plant EO’s antibacterial and antioxidant activities are not powerful compared to antibiotics and ascorbic acid respectively, but enough to explain the traditional therapeutic use of the plant.