Abstract
The aim of this study is to determine the antibacterial effectiveness of leaves essential oil extracted from myrtle growing in Algeria. A cluster analysis of soil and water was effectuated for performing chemical and granulometric analyses. The essential oil was isolated from leaves by hydro distillation and analyzed by Gas Chromatography-Mass Spectrometry (GC/MS). The leaves yield reached a peak at the flowering stage (1.14%) and a minimum in the fruiting time (0.6%). Several compounds in the leaf essential oil were characterized including 49 components. The major compounds of the oil are α-pinene (55%), 1,8-cineole (33,42%) and limonene (33,42%). The effect of essential oil and specific antibiotics was investigated in vitro against twenty Gram-negative bacteria. The essential oil effect was colicidal with best inhibition zone (35 mm). This study showed that the myrtle essential oil in relation with the chemical composition of soil give a promising perspective for the production of essential oils with constant composition and specific activities.
Highlights
The problem of microbial resistance has grown significantly in the last several years due to the misuse of antibiotics and the increase of immunodeficiency (Grayer and Harborne, 1994)
Essential oil obtained by hydrodistillation of leaves of Myrtus communis growing wild in Algeria had a pungent odor
According to Jerkovic et al (2002) and Jamoussi et al (2005), their results showed a strong correlation between the extraction yield and the vegetative cycle of the plant, with a maximum biosynthesis of essential oils near the blossom stage
Summary
The problem of microbial resistance has grown significantly in the last several years due to the misuse of antibiotics and the increase of immunodeficiency (Grayer and Harborne, 1994). Plant extracts and natural products have been intensively investigated for their antimicrobial properties. The conventional antimicrobials from chemical synthesis, such as acetic, benzoic, lactic, propionic and sorbic acids, as well as nitrite and sulfites, have been used for many years to control the growth of microorganisms in food (Sofos et al, 1998). Plants have great advantages over microorganisms, making their exploitation in food or medicine more appropriate for replacing synthetic antioxidants and additives, which are being restricted due to their passivity. The exploitation of essential oils is expected to increase in the future because of the rise of 'green consumerism' motivating the use and development of products derived from plants for reliable applications
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