Phytochemical, antioxidant and antimicrobial characterization of lavandula angustifolia extract

The present research describes the components of the lavender (Lavandula angustifolia) plant extract. Lavender is a shrub native from Mediterranean region and belongs to the family Lamiaceae¹. The scientifical literature^2,3 detailed the fact that lavender flowers content anthocyanins, polyphenols, flavonoids, sugars, minerals, and tannins and essential oil (approx. 3%), which have a lot of health benefits (antioxidant, antibacterial, antimicrobial properties)^4,5, due to their components. Also, lavender oil is one of the most valuable aromatherapy oils, its anti-bacterial and anti-fungal activities due to his main components (linalool, geraniol, eucalyptol, etc)^6,7. The aim of our study was to characterize qualitative (tannins, saponins, alkaloids) and quantitative (polyphenols, flavonoids, anthocyanins) screening for phytochemical compounds and antioxidant activity of the ethanolic and hydroalcoholic extracts obtained from lavender flowers at 2 different temperatures (20°C and 45°C) using ultrasound bath. The samples were analyzed by FTIR and UV-VIS techniques. The antioxidant activity was evaluated using DPPH method. The antioxidant activity of hydroalcoholic extracts shows higher results than ethanolic extracts, regardless of the extraction temperature used. The antimicrobial activity of lavender extract was demonstrated on Candida albicans, Escherichia coli and Staphylococcus aureus. The results indicated the fact that for E. coli and C. albicans extracts 1 and 3 proven similar efficiency, but higher by spot application than disc.

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