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Description
Various lavender species contain essential oils (EOs) rich in bioactive compounds known for their important biological properties, such as antimicrobial, antioxidant, and antidepressant. These EOs also possess significant economic value due to their uses in producing perfumes, cosmetics, and flavoring agents. Lavandula maroccana is an indigenous medicinal and aromatic plant in Morocco that has recently gathered significant attention.
The main objective of this study was first to investigate the antimicrobial potential of the essential oil obtained from Lavandula maroccana against pathogenic microorganisms (Escherichia coli Staphylococcus aureus, Enterococcus hirae) using the microdilution method. Moreover, we evaluated the antioxidant potential of Lavandula maroccana's EO using the FRAP and DPPH assays.
Determination of minimal inhibitory concentrations (MIC) revealed that the essential oil gave an inhibitory effect on all bacterial strains in different concentrations. The highest anti-bacterial activity was against E. coli (0,83 mg/mL), followed by S. aureus (2,08 mg/mL), while the lowest activity was against E. hirae (2,5mg/mL).
On the other hand, essential oil exhibited significant antioxidant activity, with IC50 and EC50 values of 4.17 ± 0.31 mg/mL and 1.05 ± 0.12 mg/mL, respectively.
These findings suggest that L. maroccana's essential oil exhibited inhibitory effects on the tested microorganisms. Additionally, the phenolic extracts showed promise as a potential agent against damage caused by free radicals.
Key words : Lavandula maroccana ; Essential oil ; Anti-bacterial activity ; Minimal Inhibitory Concentration (MIC) ; FRAP ; DPPH
