Chemical Composition, Antibacterial and Analgesic Activity of Lavandula stoechas Flowers from North of Iran
- سال انتشار: 1398
- محل انتشار: ماهنامه بین المللی مهندسی، دوره: 32، شماره: 8
- کد COI اختصاصی: JR_IJE-32-8_002
- زبان مقاله: انگلیسی
- تعداد مشاهده: 573
نویسندگان
Department of Chemical Engineering, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
Department of Chemistry, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
Cellular and Molecular Biology Research Center, Babol University of Medical Sciences, Babol, Iran
Department of Internal Medicine, Babol University of Medical Sciences, Babol, Iran
چکیده
Aromatic plants have subscribed to the belief that they can be used in food, perfumery, pharmaceutical and cosmetic products due to their nutritional and biological properties. The present study was designed to examine the chemical composition and antibacterial and analgesic properties of Lavandula stoechas flowers originating Amol, north of Iran for the first time. The essential oil of Lavandula stoechas flowers was obtained by hydrodistillation. Gas chromatography-mass spectrometry examination was used for its analysis. Staphylococcus aureus, Escherichia coli, Salmonella enteritidis and Bacillus subtilis were utilized to evaluate the antibacterial activity of essential oil using agar disk diffusion and microdilution assayes. GC-MS analysis revealed Linalol (35.69%) Borneol (14.99%) and 1,8-Cineole (11.45%) as the main compounds of the oil. Antibacterial assayes of various dilutions of essential oil revealed its remarkable antibacterial activity against gram-positive Staphylococcus aureus. Furthermore, the water and ethanolic extracts inhibited the pain resulting from hot-plate test. The results proposed lavandula stoechas from Amol as an alternative natural bioactive compound which posses antibacterial and analgesic effects to use in pharmaceutical industries.کلیدواژه ها
Antibacterial Activity, Chemical composition, Essential oil, Extracts, Lavandula stoechasاطلاعات بیشتر در مورد COI
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