Chemical composition and biological effects of Lavandula angustifolia Mill., essential oils

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Abstract This study aimed to investigate the chemical composition and biological activities of Lavandula angustifolia essential oil (LAEO) cultivated in Ouezzane, Northwest Morocco. The chemical profile of LAEO was determined using gas chromatography–mass spectrometry (GC–MS), and its bioactivities, including antioxidant, antidiabetic, dermatoprotective, neuroprotective, and antibacterial properties, were evaluated through in vitro assays and molecular docking studies. GC–MS analysis identified 23 compounds, predominantly oxygenated monoterpenes, with linalyl acetate (31.78%) and linalool (16.58%) as major constituents. LAEO exhibited strong antioxidant activity in DPPH, ABTS, and ferric reducing power assays. It also displayed potent antibacterial effects, particularly against Gram-positive bacteria. For antidiabetic potential, LAEO demonstrated significant inhibition of α-amylase and α-glucosidase (IC 50 : 131.94 ± 1.82 and 86.20 ± 1.23 µg/mL, respectively). Dermatoprotective effects were observed through tyrosinase inhibition (IC 50 : 140.93 ± 3.30 µg/mL), while neuroprotective potential was evidenced by greater inhibition of acetylcholinesterase (AChE) than butyrylcholinesterase (BChE). These findings were further supported by in silico molecular docking analysis. In summary, LAEO presents a promising natural source of bioactive molecules with potential applications in food and pharmaceutical industries, addressing antioxidant, antidiabetic, and other therapeutic needs.

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