Abstract
In this work, the gas chromatography-mass spectrometry (GC/MS) analysis of the essential oil of Origanum vulgare. L. obtained by hydrodistylation was warried out and it allowed to identify 98.1% of its constituents. The main components are carvacrol (47.6%), thymol (16.6%), p-cymene (13.5%) andγ-terpinene (11.2%). The chemical components of the essence are distributed over five biochemical classes represented mainly by monoterpene phenols and monoterpene carbides. The extraction gave a yield of oil 2.8%. The minimum inhibitory concentration (MIC) of this oil was determined against food spoilage bacteria and pathogenic bacteria belonging to the genus Staphylococcus tested in vitro. This study aims to enhance the value of oregano essential oil by determining its chemical composition on the one hand, and by its application as a natural antibacterial preservative in substitution of synthetic chemical additives on the other hand. The sample was incorporated into a sensitive food matrix exposed to bacterial contamination: white meat. The bacteriostatic/bactericidal power of this bioactive extract was determined by a significant reduction in the number of bacteria and a clear increase in shelf life. Thus, it is possible to propose the use of this aromatic essence as a source of natural preservative.
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