| Popis: |
The emerging multi-drug resistance in food borne pathogens and consumers demand for minimally processed fresh natural foods has paved the path for natural antimicrobials and antioxidants to be used in food industry. This work investigates the chemical composition, antimicrobial and antioxidant properties of essential oils of Lavandula stoechas and its fractions which were obtained from the Lavandula stoechas using apparatus Glass Oven B-585. GC/MS analysis of Lavandula stoechas essential oil has led to the identification of 27 components, of which camphor, fenchone, camphene, borneol, α- Pinene and 1,8-cineole, were the major components. Fractions 1 and 2 have displayed qualitative similarities; fraction 3 has showed a different chemical profile characterized by the presence of various oxygenated sesquiterpenes. In DPPH assay, the IC50 value of Lavandula stoechas and its fractions have varied between 0.8 and 1.6 µg/ml, while phosphomolybdenum assay of essential oils of Lavandula steochas, fraction 1, 2 and 3 have showed values in the order of 79 ± 4.4, 73.7 ± 3.7, 76.2 ± 5.5 and 148.2 ± 6.2 μg/ml respectively. The essential oil of Lavandula steochas was very active against Staphylococcus aureus and Listeria spp. Fractions 1 and 2 were moderately active, however fraction 3 recorded a weak effect against all bacteria’s. The Chloromphenicol antibiotic was very active against all bacteria’s, Gentamycin has expressed average activity against pathogens but the Penicillin has showed poor activity. Our results suggest that essential oils of Lavandula stoechas and fraction 3 demonstrated interesting biological properties that suggest its use as a new potential source of natural antioxidant and antimicrobial agents. |
