Chemical characterization, evaluation of the antibacterial and antioxidant activity of the essential oil of Algerian (Myrtus communis l).

Main Article Content

RYM BENHADID
Youcef Hadef
Abdelghani Djahoudi
Karim Hosni

Keywords

Myrtus communis L, essential oil, chemical composition, Pathogenic Bacteria, antibacterial activity, antioxidant activity.

Abstract

The essential oil extracted from Algerian  Myrtle were analysed by gas chromatography/mass spectrometry (GC/MS),  it revealed 67 components accounting for 99.07 % of the oil. the major components were α-pinene (24.83 %), 1,8-cineole (10.8 %), limonene (6.07 %), α-Terpineol (4.14%). Methyl eugenol (3.48%),  The in vitro antibacterial activity was performed  by agar disc diffusion and  (MIC) .The oil was tested against Staphylococcus aureus ,Staphylococcus aureus ATCC 29213,Staphylococcus aureus ATCC 25923, Methicillin-resistant  Staphylococcus aureus (MRSA) , Escherichia coli  ATCC  25922 ,  ciprofloxacin resistant Escherichia coli  (E coli cip R). Pseudomonas aeruginosa VIM 2,imipenem- resistant Pseudomonas aéruginosa (pseudomonas aeruginosa IMP), Pseudomonas aéruginosa ATCC 27853, Enterobacter cloacea , carbapenemase-negative Klebsiella pneumonia (KPC -) ,carbapenemase-positive Klebsiella pneumoniae (KPC+ ), Klebsiella pneumoniae , Acenitobacter baumannii.The antibacterial test revealed that myrtle oil showed a good antibacterial effect except against pseudomonas . The antioxidant activity of essential oil was evaluated by DPPH assay. The results showed the highest free radical scavenging activity with dpph ( 93.39 %)at the concentration of EO 4 mg/ml .

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References

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