Nora Mahfouf, Salima Bennadja and AbdelGhani Djahoudi
University of El Taref, Algeria
University of Annaba, Algeria
Posters & Accepted Abstracts: J Food Process Technol
Rosemary (Rosmarinus officinalis L.) is a typical Mediterranean plant which occupies an important place in the pharmacopeias of the countries of the Mediterranean coastline. The purpose of this work is to evaluate the antibiotic activity of the essential oil of rosemary (pure and diluted at 1/2, 1/4 1/8, 1/16 and 1/32) against 7 bacterial strains. It is about Klebsiella pneumoniae not productive of carbapenemase (Kpc-), Klebsiella pneumoniae productive of carbapenemase (Kpc+), Acinetobacter S141, Escherichia coli S42, Serratia S103, Pseudomonas aeruginosa S72 and Staphylococcus aureus 178. The analysis of the essential oil of rosemary by GC/MS revealed the existence of 25 components and borneol (29.54%), verbenone (12.41%), beta linalool (11.14%) and camphor (10.45%) which are the major components. We also note the presence of α pinène (3.79%). The antibacterial effect of this oil proved to be very efficient against Kpc+, Acinetobacter S141 and Escherichia coli S42 which gave diameters of inhibition with pure oil and even with much diluted oil. Serratia S103 and with a lesser degree Kpc presents an activity relatively moderate with the pure oil but remain interesting sensitivity, even with very diluted oil. Pseudomonas aeruginosa S72 presents a medium sensitivity towards diluted oil but it is resistant to the pure one, contrary to Staphylococcus aureus which is sensitive only to pure oil and to dilution 1/2.
Nora Mahfouf has completed her studies in Chemistry from University of El Taref, Algeria she is a PhD student at the Laboratory of Chemistry, Department of Food Science & Human Nutrition, School of Food.
Email: [email protected]