Chemical composition and evaluation of biological effects of essential oil and aqueous extract of Lavandula angustifolia L.

  • Chaimae SLIMANI Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, Laboratory of Functional Ecology and Environmental Engineering, P.O. Box 2202 - route d’Imouzzer, Fez;National School of Agriculture of Meknes, Department of Plant Protection and Environment, BP. S40 Meknes (MA)
  • Hakima SQALLI Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, Laboratory of Microbial Biotechnology and Bioactive Molecules, PB 2202, Fez (MA)
  • Chaimae RAIS National Agency for Medicinal and Aromatic Plants, Laboratory of Botany, P.O. Box 159 Taounate, 34025, 10 (MA)
  • Abdellah FARAH Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Chemistry, Laboratory of Applied Organic Chemistry, B 2202, Fez (MA)
  • Abderrahim LAZRAQ Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, Laboratory of Functional Ecology and Environmental Engineering, P.O. Box 2202 - route d’Imouzzer, Fez (MA)
  • Lahsen EL GHADRAOUI Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, Laboratory of Functional Ecology and Environmental Engineering, P.O. Box 2202 - route d’Imouzzer, Fez (MA)
  • Saadia BELMALHA National School of Agriculture of Meknes, Department of Plant Protection and Environment, BP. S40 Meknes (MA)
  • Ghizlane ECHCHGADDA National School of Agriculture of Meknes, Department of Plant Protection and Environment, BP. S40 Meknes (MA)
Keywords: antibacterial activity, antifungal activity, antioxidant activity, chemical composition, Lavandula angustifolia L.


The present work was carried out to evaluate the phenolic compounds, the antibacterial, antifungal and antioxidant activities of essential oil (EO) and aqueous extract (AE) of Lavandula angustifolia L. The extracts were obtained by hydrodistillation, and by decoction method using water, then, total phenolics, flavonoids and condensed tannins were determined using Folin-Ciocalteu, Aluminium chloride, and Bate-Smith reaction methods, respectively. Afterward, the antibacterial activity was evaluated using the borth microdilution and, the antifungal activity was discussed using dilution technique in solid medium. To estimate the antioxidant effect of these extracts, the Total Antioxidant Capacity and DPPH scavenging methods were performed. Results of phytochemical analysis of AE showed that total phenolics, flavonoids and condensed tannins were 67.967 ± 0.139 mg GAE/g DW, 53.578 ± 0.418 mg QE/g DW and 9.194 ± 0.323 mg/g DW, respectively. In addition, spectral analysis by Gas Chromatography of EO showed the presence of four main components in oil lavender: Linalool (29.95%), Linalyl acetate (18.86%), ρ-cymene (14.68%), and α-Campholenal (10.26%). Furthermore, the antibacterial test showed that Staphylococcus aureus and Pseudomonas aeruginosa were the most resistant compared to the other tested strains. Also, it appears that EO had greater antifungal activity compared to AE, and the both showed significant antioxidant potential. These eminent results showed that the use of L. angustifolia L. as an anti-infective in traditional environments is justified and that it should be studied more widely in order to explore its potential.


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How to Cite
SLIMANI, C., SQALLI, H., RAIS, C., FARAH, A., LAZRAQ, A., GHADRAOUI, L. E., BELMALHA, S., & ECHCHGADDA, G. (2022). Chemical composition and evaluation of biological effects of essential oil and aqueous extract of Lavandula angustifolia L. Notulae Scientia Biologicae, 14(1), 11172.
Research articles
DOI: 10.15835/nsb14111172