Effect of Isolation Techniques on the Quantity, Quality, and Antimicrobial Activity of Lavandula dentata Essential Oils

Abstract

The present study evaluated the effect of extraction equipment and technique on the yield, content of main compounds and antibacterial activity of the essential oil of Lavandula dentata (EO) collected in the region of Sefrou, Morocco. The chemical composition study was performed using GC-MS methods for various essential oils extracted by Clevenger (HD) and microwave-assisted Clevinger hydrodistillation (MAHD). The result showed that the use of the (MAHD) technique provides a yield of 1.93% compared to the (HD) method, which provides only 1.65%. Regarding its chemical composition, seven chemicals were considered as the major components of L. dentata EO, the most important of them are: Linalool (HD: 34.84% and MAHD: 38.74%) succeeded by Linalyl aetate (HD: 27.28% and MAHD: 28.28%) and the Ketone: Camphor (HD: 8.85% and MAHD: 10.85%). The antibacterial activity of L. dentata EOs revealed that they have a significant antibacterial power against Gram-positive bacteria in comparison with Gram-negative bacteria and that this activity is very important for oils extracted by the MAHD method. These results strongly encourage the scientific efforts to develop the qualitative and quantitative value of aromatic and medicinal plants and their uses in various fields.