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Applications potentielles de l’huile essentielle de lavande papillon (Lavandula stoechas L.) comme conservateur alimentaire naturel

Potential use of lavender essential oil (Lavandula stoechas L.) as a natural food preservative

  • Aromathérapie Expérimentale
  • Published:
Phytothérapie

Résumé

Cette étude est une contribution à la valorisation de la fraction aromatique de la lavande papillon (Lavandula stoechas L.) en aromathérapie anti-infectieuse et comme ingrédient actif dans la conservation des denrées alimentaires. L’huile essentielle (HE), analysée par chromatographie gazeuse–spectrométrie de masse, a révélé la présence du fenchone (39,2 %) comme composé majoritaire, suivi par le camphre (18 %) et le 1,8-cinéole (17,6 %). Les autres composés sont présents, avec un taux inférieur à 3 %. L’étude de l’activité antimicrobienne de l’HE a été accomplie par deux méthodes (aromatogramme et microatmosphère), sur un large spectre de germes microbiens (15 souches bactériennes et quatre souches fongiques). L’HE a présenté une activité antibactériennemajeure sur les souches de Staphylococcus aureus avec une inhibition totale (90 mm) en aromatogramme pour la dose de 60 μl par disque. En microatmosphère, l’HE s’est avéré aussi un puissant fongicide, car la majorité des souches testées ont été inhibées totalement. De plus, une action sur la majorité des bactéries à Gram+ a été notée. Dans une matrice alimentaire (jus de fruit Orangina®), les résultats de l’activité antifongique indiquent que l’HE a une importante capacité inhibitrice sur la croissance fongique (Saccharomyces cerevisiae) en comparaison avec les conservateurs de synthèse. Son usage comme conservateur alimentaire naturel paraît pleinement justifié.

Abstract

Our study is a contribution valuing the aromatic fraction of butterfly lavender (Lavandula stoechas L.) in anti-infective aromatherapy, and as an active ingredient in the preservation of food. The essential oil (EO) analysed by gas chromatography–mass spectrometry revealed the presence of fenchone (39.2%) as the major component, followed by camphor (18%) and 1.8-cineol (17.6%). Other compounds are present at a percentage lower than 3%. The study of the antimicrobial activity of the EO was performed by two methods (disc diffusion and vapour diffusion assays) against a broad spectrum of micro-organisms (15 bacterial and 4 fungal strains). The EO presented a major antibacterial activity against Staphylococcus aureus strains; a complete inhibition (90 mm) was recorded in disc diffusion method for the dose of 60 μl of EO/disc. In the vapour phase, the EO has a powerful fungicide effect because the majority of the tested strains were inhibited completely. In a food matrix (Orangina® fruit juice), the results of the antifungal activity indicate that the EO has a great inhibitory capacity on the fungal growth of Saccharomyces cerevisiae, in comparison with synthetic preservatives. The results of our study suggest that lavender EO can be used as a natural food preservative.

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Author information

Authors and Affiliations

  1. Département de biologie des populations et organismes, faculté des sciences de la nature et de la vie, université Saad-Dahleb, Blida-I, Blida, Algérie

    N. Amara, N. Kaibouche & O. Laissaoui

  2. Département de biologie et physiologie cellulaire, faculté des sciences de la nature et de la vie, université Saad-Dahleb, Blida-I, Blida, Algérie

    M. N. Boukhatem

  3. Laboratoire ethnobotanique et substances naturelles, École normale supérieure, Vieux-Kouba, Alger, Algérie

    M. N. Boukhatem

  4. Département de chimie, École normale supérieure, Vieux-Kouba, Alger, Algérie

    M. A. Ferhat

  5. Laboratoire de bactériologie, hôpital civil Tirichine-Brahim, avenue Kritli-Mokhtar, Blida, Algérie

    A. Boufridi

Authors
  1. N. Amara
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  2. M. N. Boukhatem
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  3. M. A. Ferhat
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  4. N. Kaibouche
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  5. O. Laissaoui
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  6. A. Boufridi
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Correspondence to M. N. Boukhatem.

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Amara, N., Boukhatem, M.N., Ferhat, M.A. et al. Applications potentielles de l’huile essentielle de lavande papillon (Lavandula stoechas L.) comme conservateur alimentaire naturel. Phytothérapie (2017). https://doi.org/10.1007/s10298-017-1158-4

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  • DOI: https://doi.org/10.1007/s10298-017-1158-4

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