Chemical composition and antimicrobial activity of essential oils from six lavender (Lavandula angustifolia Mill.) cultivars

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dc.authoridBARUT GOK, SILA/0000-0001-7666-9630
dc.contributor.authorGok, Sila Barut
dc.contributor.authorErdogdu, Yasemin
dc.date.accessioned2024-10-29T17:58:57Z
dc.date.available2024-10-29T17:58:57Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe present study aimed to determine the chemical composition and in vitro antimicrobial potential for the first time of essential oils (E0s) from six cultivars (Druzhba, Raya, Hebar, Hemus, Yubileina, Sevtapolis) of lavender (Lavandula angustifolia Mill.) cultivated in Turkiye (Tekirdag) against a panel of pathogenic and non-pathogenic microorganisms. The chemical composition of E0s, analysed using gas chromatography/mass spectrometry (GC/MS), revealed 34 different components in the six cultivars. The results indicate that the main major constituents of all E0s were monoterpenoid linalool (47.60-64.13%) and linalyl acetate (12.92-26.08%). Based on principal component analysis (PCA) cvs. Druzhba, Raya and Hebar were situated in the centre right quadrant of the plot and were characterised by linalool and linalyl acetate in subgroup one. The results of antimicrobial assays revealed that lavender E0s were active against all strains of bacteria tested. For bacteria, the strongest activity of cv. Hemus was observed against Enterococcus faecalis (IZ = 19 +/- 0.10 mm, MIC = MMC = 6.25 (mu g/mL), while the weakest potency was seen against the gram-negative Salmonella enterica (IZ = 21 +/- 1.00 mm, MIC = MMC = 31.25 (mu g/mL). Based on PCA, the first subgroup of cvs. Hebar and Raya was characterised by Lactobacillus rhamnosus, E. faecalis and Lactobacillus pentosus and was situated in the bottom right quadrant of the plot.
dc.identifier.doi10.17221/438/2023-PSE
dc.identifier.endpage123
dc.identifier.issn1214-1178
dc.identifier.issn1805-9368
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85185468750
dc.identifier.scopusqualityQ2
dc.identifier.startpage111
dc.identifier.urihttps://doi.org/10.17221/438/2023-PSE
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14566
dc.identifier.volume70
dc.identifier.wosWOS:001156993800001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCzech Academy Agricultural Sciences
dc.relation.ispartofPlant Soil and Environment
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectaromatic plant
dc.subjecthydrodistillation
dc.subjectbioactive compound
dc.subjectantibacterial capacity
dc.subjectminimum inhibitory concentration
dc.titleChemical composition and antimicrobial activity of essential oils from six lavender (Lavandula angustifolia Mill.) cultivars
dc.typeArticle

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