Antioxidant and antimicrobial activities of Lavandula dentata extracts: A comparative study of solvent efficacy

Leila GADOUCHE; Sabrina RIATI; Souheyla MEKRAF; Seyf Eddine BAHRAOUI; Khadidja REKMOUCHE

doi:10.55779/nsb17412748

Authors

Leila GADOUCHE Hassiba Benbouali University of Chlef, Faculty of Natural and Life Sciences, Department of Biology, Laboratory of Natural Bio-Resources, P.O. Box 151, Chlef 02000 (DZ) https://orcid.org/0000-0003-1757-1988
Sabrina RIATI Hassiba Benbouali University of Chlef, Faculty of Natural and Life Sciences, Department of Biology, Laboratory of Natural Bio-Resources, P.O. Box 151, Chlef 02000 (DZ)
Souheyla MEKRAF Hassiba Benbouali University of Chlef, Faculty of Natural and Life Sciences, Department of Biology, Laboratory of Natural Bio-Resources, P.O. Box 151, Chlef 02000 (DZ) https://orcid.org/0009-0004-8136-593X
Seyf Eddine BAHRAOUI Hassiba Benbouali University of Chlef, Faculty of Natural and Life Sciences, Department of Biology, Laboratory of Natural Bio-Resources, P.O. Box 151, Chlef 02000 (DZ) https://orcid.org/0009-0009-8921-1755
Khadidja REKMOUCHE Hassiba Benbouali University of Chlef, Faculty of Natural and Life Sciences, Department of Biology, Laboratory of Natural Bio-Resources, P.O. Box 151, Chlef 02000 (DZ)

DOI:

https://doi.org/10.55779/nsb17412748

Keywords:

fungi, gram /-, Lavandula dentata, MIC (minimum inhibitory concentration), oxidative stress, yeast

Abstract

Lavandula dentata, commonly known as “el khouzama” in Algeria, is a medicinal plant widely recognized for its aromatic and therapeutic properties. In the context of increasing bacterial resistance to antibiotics and the harmful effects of oxidative stress, the flowers and leaves of L. dentata may offer a promising natural alternative. This work aims to evaluate the antioxidant and antimicrobial effects of ethanolic and aqueous extracts obtained from the aerial parts of L. dentata. Both extracts significantly inhibited DPPH free radicals, with the ethanolic extract showing greater efficiency (IC₅₀ = 0.53 ± 0.06 mg/mL). The aqueous extract reduced ferric iron to ferrous iron to a significantly higher extent (99.21 ± 0.06 mM Fe²⁺/g extract) compared with the ethanolic extract (69.22 ± 0.13 mM Fe²⁺/g extract) (p < 0.05). The ethanolic extract exhibited a total antioxidant capacity of approximately 19.15 ± 0.01 mg Eq AA/g DM, which was higher than that of the aqueous extract (8.64 ± 0.02 mg Eq AA/g DM) (p > 0.05). The evaluation of antimicrobial activity using the agar diffusion method and MIC determination revealed that all seven microbial strains were highly sensitive to the ethanolic extract, which produced inhibition zones ranging from 13 ± 0 to 17 ± 2.45 mm (p < 0.01). The minimum inhibitory concentration (MIC) was 40 ± 0 mg/mL for all strains. The aqueous extract was effective only against E. hirae and C. albicans, producing inhibition zones of 14.67 ± 0.47 mm and 11.33 ± 1.00 mm, respectively, with MIC values of 7.5 ± 4.33 and 8.33 ± 2.89 mg/mL (p > 0.05). Overall, L. dentata demonstrates potent antioxidant and antimicrobial properties, supporting its potential application in the agri-food and pharmaceutical industries.

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