The leaves and stem-bark of Lavandula officinalis were investigated for activity against some pathogenic organisms. Phytochemical screening revealed the presence of coumarins, tannins, flavonoids, volatile oil and fatty acids. Twenty six and twenty were characterized representing 84.5% (leaf oil) and 91.4% (stem oil) of the lot of components detected. The leaf oil of the major constituents was identified as borneol (23.6%), 1, 8-cineol (17.6%), camphor (12.6%). In the stem oil of plant 1, 8cineol (20.8%), borneol (19.2%), α-cadinol (11.3%), caryophyllene oxide (10.4%) and camphor (7.4%) were the predominating compounds. The hexane extracts of leaf and stem of plant were obtained by soxhlet apparatus. The fatty acids were derived to methyl esters and determined by gas chromatograph and mass spectrometer (GC/MS) systems. The main components of the leaf and stem (hexanic extracts) were ω -3 (43.2 and 21.0%), ω-6 (3.4 and 14.5%), palmitic acid (7.4 and 12.4%) and Bis (2-ethylhexyl) phthalate (12.8 and 16.7%), respectively. Antimicrobial activities of the crude methanol, hexane extracts and essential oil from leaf and stem were evaluated using agar diffusion method. Results, suggest potential antimicrobial activity of the essential oil and extracts of L. officinalis, which may find those application in future research for the food and pharmaceutical industry.
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