Phytochemistry, Antioxidant, and Lipid Peroxidation Inhibition of the Essential Oils of Lavandula Officinalis L. in Iran

Abstract

The aim of present study was to evaluation the antioxidant potential of Lavandula officinalis on the basis of the chemical compositions of oils obtained by hydrodistillation. In the case of L. officinalis, 13 compounds were identified representing the 96.53% of the total oil. The major constituents of the oil were described as α-pinene (20.14%), camphor (14.36%), menthol (32.51%), and 1,8-cineole (20.14%). The oils were also subjected to screening for their possible antioxidant activity by using 2,2-diphenyl-1-picrylhydrazyl assays. 1,8-Cineole and menthol showed appreciable antioxidant activity in 2,2-diphenyl-1-picrylhydrazyl test. Antioxidant activity guided fractionation of the oil was carried out by The TLC-bioautography screening and fractionation resulted in the separation of the main antioxidant compound which were identified as 1,8-cineole (48%) and menthol (39%).

Keywords

• Lavandula officinalis
• Essential oil
• Antioxidant
• α-Pinene
• 1,8-Cineole
• Menthol