Chemical Characterization and Antioxidant, Antimicrobial, and Insecticidal Properties of Essential Oil from L.

The chemical composition and antibacterial, insecticidal, and antioxidant properties of the essential oil from L. () growing in Morocco were investigated in this work. To achieve this goal, the oils were obtained by using hydrodistillation before being characterized by GC-MS. The antibacterial and antifungal activities were conducted against pathogenic strains using the disc diffusion and MICS bioassays. The insecticidal activity was carried out versus using contact and inhalation tests. The antioxidant activity was performed by using DPPH and total antioxidant capacity bioassays. The chemical analysis of the oil showed that 20 compounds were identified, which represented 98.91% of the total oil. In the oil, the main components detected were R-(+)-pulegone (76.35%), carvone (5.84%), dihydrocarvone (5.09%), and octanol-3 (2.25%). The essential oil has moderate-to-strong broad-spectrum antibacterial and antifungal properties; the results showed that was the most sensitive strain to oil, with the largest inhibition diameter (25 ± 0.33). For the antifungal activity, the results obtained indicated that was the most sensitive fungal strain to oil with an inhibition percentage up to 100%. Regarding the insecticidal activity, the inhalation test showed a high efficacy (100% mortality), and a lethal concentration of LC = 1.41 + 0.48 L/L air was obtained after 24 hours of exposure. Moreover, the contact test showed that a total reduction in fertility and emergence was obtained with a dose of 20 L/mL of acetone. Regarding the antioxidant activity, the sample concentration necessary to inhibit 50% of HE radicals (IC) was 7.659 mg/mL (DPPH) and 583.066 57.05 mg EAA/g EO (TAC).