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Evaluation of the chemical composition and antibacterial activities of the essential oils of Lavandula angustifolia Mill. obtained by hydrodistillation and steam distillation

Autoři: Bajer Tomáš | Šilha David | Pavlačka Martin | Bajerová Petra | Ventura Karel

Rok: 2017

Druh publikace: ostatní - článek ve sborníku

Strana od-do: nestránkováno

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	Evaluation of the chemical composition and antibacterial activities of the essential oils of Lavandula angustifolia Mill. obtained by hydrodistillation and steam distillation	Lavandula angustifolia Mill. is a perennial herb that belongs to the Lamiaceae family and has a traditional use in many industries. It is known for its healing and antimicrobial effects in herbal medicine. In aromatherapy it is used as a relaxing agent, but also forms an integral part of perfumes, soaps or dishes in the kitchen. Essential oils (EOs) were obtained from flowers of this plant by hydrodistillation (HD) and steam distillation (SD). The total yield of the volatile fractions obtained through HD and SD was 2.23% and 2.82%, respectively. EOs were characterized by gas chromatography with mass spectrometry (GC-MS) and by gas chromatography with a flame ionisation detector (GC-FID). In both oils, main components were linalool, linalyl acetate and 1,8-cineole, but in various amounts. Higher amount of linalool (48.6%) was presented in the oil of HD in comparison with SD (40.0%). However, SD oil contained more linalyl acetate (26.1%) than HD oil (13.4%). Amount of 1,8-cineole was similar in both oils. The EOs obtained by both distillation methods were tested against Escherichia coli, Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa, and Candida albicans by disc diffusion test method. Both EOs were active against all the bacteria tested except Pseudomonas aeruginosa. Higher antimicrobial activity against the bacteria and yeast tested generally showed the essential oil obtained by HD, when higher inhibitory effects were observed at Escherichia coli and Staphylococcus aureus. The most sensitive was Staphylococcus aureus. Both essential oils had the same inhibitory effect on Enterococcus faecalis and Candida albicans.	lavander, essential oil, hydrodistillation, steam distillation, antibacterial properties

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