In-Depth Chemical Profile by GC–MS, ICP-OES and HPLC–DAD, and In Vitro Antioxidant Properties of Lavandula multifida

Lavandula multifida was widely used to treat rheumatism, chills, and digestive system diseases. However, experimental studies supporting these therapeutic properties are lacking. On the other hand, the composition of lavender essential oil is well documented; in contrast, there is less information on the chemical composition of organic extracts. In this study, the content of minerals, phenols, and fatty acids was determined, and the antioxidant activity was evaluated. Phenolic compounds were analyzed by HPLC–DAD, minerals by ICP-OES while fatty acids by GC–MS technique. Antioxidant activity was evaluated using three complementary tests, namely, the scavenging of DPPH free radicals, the scavenging of cationic radicals ABTS and CUPRAC (antioxidant reducing capacity of copper). Seven phenolic compounds were identified in the methanolic extract, where apigenin was the most abundant, followed by rutin and coumarin with 14.58, 2.08, and 0.51 µg/g, respectively. Thirteen saturated and unsaturated fatty acids were identified in the petroleum ether extract and, among these, the main detected were oleic acid (C18:1), palmitic acid (C16:0), and lineloic acid (C18:2). This extract was very rich in iron with an amount of 820.21 ± 16.4 mg/L. The methanolic extract also showed high antioxidant activity with DPPH, ABTS, and CUPRAC tests of 27.18 ± 0.51, 19.52 ± 3.85, and 26.32 ± 0.90 µg/mL, respectively. These results highlight the potential of L. multifida as an antioxidant agent and food supplement especially for iron deficiency.