Please use this identifier to cite or link to this item:
Authors: Blinov, A. V.
Блинов, А. В.
Keywords: Essential oil;Lavandula multifida;Antibacterial effect;Antioxidant;Chemical composition
Issue Date: 2022
Publisher: Slovak University of Agriculture
Citation: Elmakaoui, A., Bourais, I., Oubihi, A., Nassif, A., Bezhinar, T., Shariati, M.A., Blinov, A.V., Hleba, L., El Hajjaji, S. CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF ESSENTIAL OIL OF Lavandula Multifida // Journal of Microbiology, Biotechnology and Food Sciences. - 2022. - Том 11. - Выпуск 6. - Номер статьи e7559. - DOI10.55251/jmbfs.7559
Series/Report no.: Journal of Microbiology, Biotechnology and Food Sciences
Abstract: This work aims to determine the antioxidant, antibacterial properties and chemical profile of the essential oil (EO) of Lavandula multifida (LM) at the flowering stage collected in northwestern Morocco. So far, information on essential oils of L. multifida remains limited. The extraction yield of the essential oil was 0.46%. The composition was determined by GC-MS-FID. Twenty compounds were identified and the major phytochemicals were carvacrol, ß-bisabolene, and careophyllene oxide (44.3%, 31.9%, and 5.8% respectively). In addition, information on the essential oil of L. multifida collected in the Rabat region is reported for the first time in this study. DPPH and FRAP tests were used to evaluate its antioxidant activity. Antibacterial activities were also studied. Indeed, the essential oil of L. multifida exhibited inhibition effects on the growth of various microorganisms, including S. aureus where the MIC and MBC were equal to 0.5 and 2μg/ml, respectively. Therefore, the use of Lavandula multifida essential oil shows great promise in various fields.
Appears in Collections:Статьи, проиндексированные в SCOPUS, WOS

Files in This Item:
File Description SizeFormat 
scopusresults 2269 .pdf
  Restricted Access
422.53 kBAdobe PDFView/Open
WoS 1424 .pdf
  Restricted Access
115.55 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.