Please use this identifier to cite or link to this item: http://hdl.handle.net/10174/4881

Title: CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS OF LAVANDULA SPP.
Authors: Arantes, Silvia
Martins, M. Rosário
Pereira, Marizia
Cruz-Morais, Júlio
Editors: Azeredo, J.
Sturme, M.
Cerca, M.
Keywords: Lavandula stoechas L. subsps. luisieri
Lavandula pedunculata
Lavandula viridis L’Hér
essential oil composition
antimicrobial activity
Issue Date: 2-Dec-2011
Publisher: Universidade do Minho, Departamento de Engenharia Biológica
Citation: Arantes S, Martins MR, Pereira MMD, Cruz-Morais J. (2011). Chemical compositions and antimicrobial activity of essential oils of Lavandula spp. In MICROBIOTEC 11. (Eds.: J. Azeredo, J. Pedrosa, M. Sturme, N. Cerca), Universidade do Minho, Departamento de Engenharia Biológica, pp. 110. ISBN: 978-989-97478-1-4.
Abstract: Lavenders belong to the family Labiatae and represent some of the most popular medicinal plants of great economic importance. Their essential oils are important for the perfume, cosmetic, flavouring and pharmaceutical industries. However, despite its popularity, and the long tradition of use, biological properties of the various Lavandula species are not yet been well sustained by scientific or clinical studies and some available data being inconclusive and controversial [1]. Although Lavandula spp. have similar ethnobotanical properties, however, chemical composition and therapeutic uses differ from different species and main composition of essential oils showed differences with species and with the region were they grow [1,2,3]. L. stoechas L. subsps. luisieri (Rozeira) Rozeira. L. pedunculata (Mill.) Cav. and L. viridis L’Hér are endemic to the Iberian Peninsula, widespread in the South of Portugal, namely in Alentejo and Algarve. In our work, essential oils from the stems or leaves from wild grown plants of L. luisieri (Alentejo), L. pedunculata (Alentejo) and L. viridis (Algarve), were extracted by hydrodistillation and analyzed by GC-FID. Antimicrobial activity was evaluated by solid diffusion disk assay and minimal inhibitory concentration (MIC) against pathogenic Gram-positive and Gram-negative bacteria and food spoilage fungi.
URI: http://hdl.handle.net/10174/4881
ISBN: 978-989-97478-1-4
Type: article
Appears in Collections:ICAAM - Artigos em Livros de Actas/Proceedings
QUI - Artigos em Livros de Actas/Proceedings
PAO - Artigos em Livros de Actas/Proceedings

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