ESSENTIAL OIL OF LAVENDER FLOWERS (LAVANDULA ANGUSTIFOLIA MILL.) FROM LAM DONG, VIETNAM: CHEMICAL COMPOSITION AND BIOLOGICAL ACTIVITIES

The current research examines the sensory qualities, key physicochemical parameters, comprehensive chemical profile, and notable bioactivities—particularly its antibacterial and antioxidant potential—of lavender (Lavandula angustifolia Mill.) essential oil. Gas chromatography-mass spectrometry was utilized to evaluate the volatile components of the essential oil extracted from lavender flowers. The results indicated that the primary chemicals responsible for the essential oil's distinctive aroma were linalyl acetate (39.22 %) and β-linalool (24.15 %). Furthermore, the study found that the oil possesses a freezing point below –20 °C. Assessment of the essential oil's biological properties revealed a moderate effectiveness in inhibiting the growth of Bacillus cereus and Escherichia coli, suggesting possible applications in antibacterial formulations. However, its antioxidant efficacy was significantly lower than that of the reference standard, vitamin C, evidenced by an IC50 value of 77.11 mg/mL. By thoroughly examining these characteristics, this study contributes valuable scientific knowledge that can inform quality assessment and explore the broad range of potential applications for lavender essential oil in various industrial sectors.