Abstract
The aim of this study was to analyse the essential oil of Lavandula dentata from Algeria and to test the antioxidant and antimicrobial properties of this plant. The essential oil (EO) (57 constituents) included mainly α-pinene, β-pinene, nopinone, linalool, cryptone, and limonene. The plant polyphenolic contents and the antioxidant activity were determined. The antimicrobial effect of the EO and the methanolic extract (ME) was assessed against referenced and clinical bacterial strains, and also foodborne fungal isolates. The EO minimal inhibitory concentration (MIC) values varied from 0.25 to 4 mg/mL and minimal bactericidal concentrations (MBCs) were less than 8 mg/mL except for S. aureus, clinical Klebsiella, S. epidermidis, and B. subtilis. The mould strains were significantly inhibited by the EO (87.50% to 88.33%). The MIC values were 3.60–15.62 mg/mL and 0.5–4 mg/mL for ME and EO, respectively. The minimal fungicidal concentration (MFC) values ranged from 31 to 125 mg/mL and from 2 to 8 mg/mL for ME and EO, respectively.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
