Abstract
<p>Artemisia, one of the larger genera in the family Asteraceae, comprises from 200 to more than 500 taxa at the specific or subspecific level. Artemisia herba-alba Asso (Shih) is grown in North Africa and certain parts of Asia and Middle East. It is one of the most widely used plants in the Algerian folk medicine. The antioxidant and free radical scavenging activities of the methanolic extracted materials were tested together with their antibacterial effects against isolated bacterial strains causing food poisoning. In summary, <em>A. herba-alba</em> Asso represent a good phenolic and flavonoid content (161, 64 mg/g and 16,83mg/g, respectively) in comparison with <em>T. capitatus</em> L which represent a phenolic content of 131, 48 mg/g and 14, 96 of flavonoid content. The results shows also that the methanolic extracts of the two plants possess a strong antioxidant (DPPH, FRAP assays) and antibacterial activities, which supports their ethnopharmacological use and <em>A. herba alba</em> represent the highest values (IC 50: 2, 35 mg/ml and OD 1, 13 at 700nm). Our results show the interest of <em>A. herba-alba</em> Asso and <em>T. capitatus</em> L, among other medicinal plants, in search of new chemo-preventive agents against biofilm and planktonic growth of food spoilage pathogens. Further studies are envisaged to target the most interesting molecules responsible for these activities. It is concluded that organic extracts from <em>Artemisia herba alba</em> Asso, exert strong antioxidant activities which are related to their polyphenol contents. </p>
Highlights
Foodborne illness is a major problem with enormous associated costs
24 isolates of B. cereus and 18 of S. aureus were selected after screening of their ability of resistance to penicillin G and other antibiotics. 5 isolates of each genus showing high resistance to the different antibiotics were selected for this study
The obtained results indicate that the studied Bacillus cereus and S. aureus strains are currying a level of toxicity and virulence
Summary
Foodborne illness is a major problem with enormous associated costs. Foodborne pathogens occur widely in nature and it is difficult to prevent them from entering raw foods. In Algeria Artemesia herba-alba, and thyme (T. capitatus) are largely used in traditional treatment of digestive diseases and culinary but not very well studied scientifically. Artemesia herba-alba and thyme (T. capitatus) are aromatic plants naturally grown in mountain areas of Algeria. A. herba-alba is used for treatment of gastric disturbances, such as diarrhea, abdominal pain and for healing external wounds. It is used as remedy for gastritis and inflammation of the gastrointestinal tract [3]. Phenolic compounds, in addition to their antimicrobial properties, are known to have antioxidant ability because of their role as free radical scavengers. A reagent with a triple function as flavoring, antioxidant (preventing the chemical spoilage of food) and antimicrobial
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