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Angioni, A. et al.

Angioni, Barra, Coroneo, Dessi, Cabras,

Chemical composition, seasonal variability, and antifungal activity of Lavandula stoechas L. ssp. stoechas essential oils from stem/leaves and flowers.

Essential oils from the stems/leaves (L) and flowers (F) of Lavandula stoechas L. ssp. stoechas growing wild in southern Sardinia (Italy) were extracted by hydrodistillation and analyzed by gas chromatography coupled with flame ionization detector and ion trap mass spectrometry. The major compound was fenchone, accounting for, on average, 52.60% in L and 66.20% in F, followed by camphor (13.13% versus 27.08%, in L and F, respectively). F essential oil yields (volume per dry weight) decreased from the beginning to the end of the flowering stage, whereas L yields remained constant during the year. The nine main compounds derived from two different subpathways, A and B. The compounds that belong to the same subpathway showed a similar behavior during the year. The essential oils were tested for their antifungal activity using the paper disk diffusion method. The essential oils tested were effective on the inactivation of Rhizoctonia solani and Fusarium oxysporum and less effective against Aspergillus flavus. Among the single compounds tested, fenchone, limonene, and myrtenal appeared to be the more effective on the inhibition of R. solani growth.[1]

References

Chemical composition, seasonal variability, and antifungal activity of Lavandula stoechas L. ssp. stoechas essential oils from stem/leaves and flowers. Angioni, A., Barra, A., Coroneo, V., Dessi, S., Cabras, P. J. Agric. Food Chem. (2006) [Pubmed]

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