Porównanie składu chemicznego i aktywności przeciwdrobnoustrojowej olejku eterycznego otrzymanego z różnych krajowych odmian lawendy wąskolistnej (Lavandula angustifolia L.)

*Michalina Adaszyńska¹, Maria Swarcewicz¹, Agata Markowska-Szczupak²

Summary
The aim of the study was comparing the chemical composition of the essential oils from five varieties of lavender (Lavandula angustifolia L.), and its biological activity against three pathogenic bacteria, Staphyloccocus aureus, Pseudomonas aeruginosa, Escherichia coli and fungal strains: Aspergillus niger, Trichophyton rubrum, Candida albicans and Penicillium chrysogenum. In the comparison we included the following varieties: ‘Munstead’, ‘Munstead Strain’, ‘Lavender Lady’, ‘Ellegance Purple’, and ‘Blue River’.
The chemical composition of lavender oils was determined by means of GC/MS. Selected varieties of lavender (Lavandula angustifolia) are characterized by exactly the same main compounds and only the percentage varied.
The primary components of the analyzed essential oils were: linalool (15.8-23.9%), linalyl anthranilate (1.6-12.3%), terpinen-4-ol (5.5-9.7%), α-terpineol (4.0-7.9%), linalool oxide (1.1-4.7%). Moreover, we observed a difference in some compounds, existing in low concentrations, that may influence the biological properties. From the essential oils that were tested, the ‘Blue River’ and ‘Munstead’ varieties have the greatest antibacterial and antifungal activity.

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