Abstract Title:

Lavandula x intermedia and Lavandula angustifolia essential oils: phytochemical composition and antimicrobial activity against foodborne pathogens.

Abstract Source:

Nat Prod Res. 2018 May 21:1-6. Epub 2018 May 21. PMID: 29781303

Abstract Author(s):

Roberta Tardugno, Annalisa Serio, Federica Pellati, Serena D'Amato, Clemencia Chaves López, Maria Grazia Bellardi, Maura Di Vito, Vincenzo Savini, Antonello Paparella, Stefania Benvenuti

Article Affiliation:

Roberta Tardugno


Four cultivars (cv) of Lavandula x intermedia ('Abrialis', 'Alba', 'Rinaldi Ceroni' (R.C.) and 'Sumiens') were cultivated in Italy and their essential oils (EOs) were distilled from Alfalfa Mosaic Virus-free plants. These EOs and one from L. angustifolia Miller were chemically characterised by GC-MS and GC-FID. Antimicrobial activity was evaluated against Listeria monocytogenes (24 strains) and Salmonella enterica (10 food strains). Minimal inhibitory concentrations (MIC)≥ 10.0 μL/mL inhibited Salmonella (cv 'R.C.' was the most active); MIC of 0.3 μL/mL for cv 'Abrialis' and 'R.C.' inhibited L. monocytogenes, revealing noticeable activity, especially on clinical strains. This activity appears related to EOs composition. Particularly cv 'Abrialis' and 'R.C.' showing the highest antimicrobial activity, were rich in the specific constituents: linalool (38.17 and 61.98%), camphor (8.97 and 10.30%), 1,8-cineole (6.89 and 8.11%, respectively). These EOs could find potential applications in food biopreservation and in surface decontamination, even in hospitals, and deserve deeper investigations.

Study Type : In Vitro Study

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