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Evaluation of Antibacterial Activity of Lavandulapedunculata subsp . atlantica ( Braun‐Blanq. ) Romo Essential Oil and Selected Terpenoids against Resistant Bacteria Strains–Structure–Activity Relationships
Author(s) -
Sayout Ahlam,
Ouarhach Aicha,
Rabie Reda,
Dilagui Ilham,
Soraa Nabila,
Romane Abderrahmane
Publication year - 2020
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201900496
Subject(s) - camphene , camphor , antibacterial activity , chemistry , terpenoid , essential oil , bacteria , food science , stereochemistry , organic chemistry , biology , genetics
The genus Lavandula is known for its different uses in traditional medicine. This study is interested in the chemical composition of Lavandulapedunculata subsp .atlantica ( Braun‐Blanq. ) Romo as well as evaluating its antibacterial potential against multi‐resistant strains. The analysis of Lavandulaatlantica essential oil (LAEO) allows the identification of 47 components representing 93.6 % of all identified. The main constituent of LAEO was camphor (50.4 %), followed by fenchone (14.1 %) and camphene (5.6 %). The antibacterial assays revealed that LAEO was active against all the studied bacteria. A preliminary study of the relationship between certain terpenoids and antibacterial activity was also carried out in order to note the compound(s) that are responsible for LAEO's antibacterial activity. This study showed that the activity of the essential oil may be due to the presence of certain minor compounds such as carvone, considering the presence of the synergistic effect between the essential oil.