Chemical composition, antioxidant and antimicrobial activity of essential oils of lavender plants grown in Thailand and potential applications in cosmetic industries

Name: Suchawadee Insawang

Organization : Mae Fah Luang University

keyword: Chemical

ThaSH: Chemical -- Lavender

; Plant

ThaSH: Plant -- Analysis

; Lavender

ThaSH: Plant -- Essential oil

Abstract: Eight cultivars of Lavandula in Thailand were extracted for their essential oil using hydrodistillation. The extracted essential oils were characterized for their volatile constituents using gas chromatography-mass spectrometry. The essential oils were tested for antibacterial and antioxidant activities using an agar disc diffusion method and 2,2-diphenyl-1-picrylhydrazyl assay, respectively. All tests were conducted in triplicate. Based on the extraction technique, the oil yields were between 0.11 and 0.33% w/w for the selected cultivars. A total of 123 compounds were detected and identified from all essential oils. Several key volatile compounds that were likely responsible for profile differentiation such as 1,8-cineole, α-terpineol, fenchone, acora-3,7(14)-diene, aromadendrene, camphenilone, camphor, and sabinene. Each essential oil demonstrated a different pattern of antibacterial activities and varying minimum inhibitory concentration (MIC) values (0.39-25.00 mg/mL) against nine tested bacteria known to cause diseases in humans. The essential oil of L. stoechas x viridis ‘brelade’ was found to possess significant antibacterial properties against all bacteria tested with MIC values ranging from 3.12 mg/mL to 25.00 mg/mL, while the essential oils from other cultivars had antibacterial properties against only some of the bacteria tested. The antioxidant scavenging properties of the extracted essential oils were also varied (IC50 values ranged between 67.65 and 363.38 mg/mL). Interestingly, the L. stoechas x viridis ‘brelade’ exhibited the highest antioxidant capacity with an IC50 value of 67.65 mg/mL. The results suggest that L. stoechas x viridis ‘brelade’ is capable of producing volatile constituents that broadly exhibit antibacterial and antioxidant activities. This is the first report describing the essential oil composition, including antibacterial and antioxidant activities, of L. stoechas ‘snowman’, L. stoechas ‘white lavender’, L. stoechas x viridis ‘brelade’, L. pedunculata ‘princess’, L. x hybrid ‘high five purple’, and L. x hybrid ‘boysenberry ruffles’ that have been cultivated in Thailand. Emulsion gel and transparent liquid soap were further developed in cosmetic applications. Both of the products were contained essential oil of Lavandula species with various concentrations (0.25%, 0.50%, 0.75%, and 1.00% w/w). The 1.00% w/w of essential oils were determined its good stability after the heating-cooling process within six cycles for 12 days. Emulsion gel containing Lavandula essential oils that provided skin penetration, and moisturization. In addition, transparent liquid soap consisted the same concentration of Lavandula essential oil gave cleanness, soft texture, and moisturization. Hence, the results indicated that Lavandula essential oils has the potential applicationits in cosmetics which could be used as natural antimicrobial and antioxidant agent.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Patcharee Pripdeevech

Role: Advisor

Created: 2021

Modified: 2021-01-27

Issued: 2021-01-27

วิทยานิพนธ์/Thesis

application/pdf

Thesis QK981.3 S942c 2019

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Applied Chemistry

Grantor: Mae Fah Luang University

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