Comparative Evaluation of the Chemical Composition and Pharmacological Properties of Bulgarian Lavender Essential Oil Samples

Lavender essential oil holds significant economic and therapeutic value, being extensively utilized in aromatherapy, perfumery, the food industry, and pharmaceuticals. In recent years, Bulgaria has emerged as the world’s leading producer of lavender, surpassing countries like France, the United Kingdom, China, India, and Spain. This study aims to: (1) analyze the chemical composition of lavender essential oil sourced from an agricultural plantation near Pomorie, Bulgaria; (2) conduct a descriptive statistical evaluation using data from 13 samples reported in four different publications; (3) compare the concentrations of key constituents—particularly linalool and linalyl acetate—across different varieties; and (4) review the pharmacological properties of the principal compounds. Gas chromatography–mass spectrometry (GC/MS) analysis of the Pomorie oil sample identified 44 distinct compounds. The predominant constituents included linalyl acetate (27.5%), linalool (24.1%), E-β-ocimene (7.0%), terpinen-4-ol (5.1%), caryophyllene (4.5%), carvacrol (4.4%), lavandulyl acetate (3.5%), Z-β-farnesene (3.3%), and Z-β-ocimene (3.2%). The essential oil’s quality is primarily assessed based on the content of linalool and linalyl acetate, which showed variations among different cultivars, influenced by the harvest year and geographic origin within Bulgaria. Certain varieties demonstrated a more consistent linalool-to-linalyl acetate ratio compared to others. The composition of both the Pomorie sample and other analyzed Bulgarian oils generally conformed to the standards set by ISO (2002) and the European Pharmacopoeia (10th ed., Council of Europe 2020), with only minor deviations. Lavender oil exhibits a wide spectrum of pharmacological actions, including anxiolytic, sedative, antioxidant, anti-inflammatory, antitumor, and antimicrobial effects. While linalool and linalyl acetate are the main contributors to these properties, the oil’s overall bioactivity is attributed to synergistic interactions among its multiple constituents.