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

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