CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF ROSMARINUS OFFICINALIS ESSENTIAL OIL FROM ALGERIA
Abstract
The aim of this study was to study the chemical composition and the antibacterial activity of the essential oil (EO) of Rosmarinus officinalis from Blida region, against bacterial strains: Escherichia coli, Staphylococcus epidermis and Pseudomanase fragi. The chemical composition of the EO obtained by hydrodistillation was determined using gas chromatography coupled with mass spectrometry (GC-MS). The antibacterial activity of the EO was studied by the disk diffusion method and the agar dilution method in order to determine the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (CMB). The results obtained from this work show that the yield of rosemary EO was 1.6% respectively. The main compounds present in the essential oil of R. officinalis are 2-Bornanone (19.47%), Eucalyptol (18.58%), α-Pinene (9.14%) and Camphene (5.68%). The MIC and CMB values expressed by the essential oil of R. officinalis were identical as for P.fragi and S. epidermidis (MIC is equal to 0.37% and CMB> 3%) and for E .coli were 0.75% (MIC equals CMB). The results of this work confirmed the activity of the EOs of R. officinalis on the pathogenic bacterial strains tested and to recommend its exploitation for use as an alternative to industrial antibacterial molecules.
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