Chemical Composition and Antibacterial Activity of the Essential Oil of Lavandula angustifolia Isolated by Solvent Free Microwave Assisted Extraction and Hydrodistillation

Abstract

ABSTRACT: Chemical composition of Lavandula angustifolia was studied by solvent free microwave extraction (SFME) and hydrodistillation (HD) methods. 1, 8-cineole (42.7% and 37.9%), Camphor (26.1% and 21.3%) and Borneol (31.2% and 21.6%) were the major compounds that obtained by SFME and hydrodistillation, respectively. The antibacterial activity of extracted oils was investigated against Gram-positive bacteria Bacillus subtilis (B-sub) ATCC 6633 and Gram-negative bacteria Escherichia coli (E-coli) ATCC 8739. The minimum inhibitory concentration (MIC) of the essential oils isolated by hydrodistillation and SFME was the same.

Keywords: Lavandula angustifolia, Solvent Free Microwave Extraction, Hydrodistillation, Antibacterial Activity.