WITHDRAWN: Chemical Composition and Antibacterial Activity of the Essential Oil of Allium sativum L. from Morocco

Abstract

Abstract Introduction Bacterial resistance to antibiotics appears to be a real human health issue. The aim of the study was the evaluation of the antibacterial activity and identification of the chemical composition of the essential oil (EO) of Allium sativum L. from Morocco. Methods The EO was isolated by hydrodistillation and analyzed by GC/FIDs and GC/MS. The determination of the antibacterial activity of the EO was carried out in vitro using the well diffusion method and the determination of MIC and CMB against three strains Methicillin resistant Staphylococcus aureus (MRSA), Escherichia coli and Pseudomonas aeruginosa. Results The most potent effect of the EO was obtained against Staphylococcus aureus with the higher inhibition zone (22 mm). The MICs were 0.75 mg/mL. Escherichia coli were less sensitive to EO, with MICs 1.51 mg/mL. A total of 32 compounds were identified in A. sativum essential oil and the major components were tetradecane (9.84-21.66%), diallyldisulphide (4.34-17.19%), diallyltetrasulfide (8.92-15.10%), disulfide, bis(1,1-dimethylpropyl) (5.32-14.06%) and oleic acid (4.95-11.50%). Those entire compounds seem to contribute and take part synergistically to the pronounced higher activity. To our knowledge, the eugenol (t-3.91%), which is notorious for its antibacterial activity, was identified for the first time in Moroccan A. sativum EO with a high level of sulfur compounds. Conclusion Our work showed that Allium sativum EO presents a good antibacterial activity due to its higher percentage of sulfur components. The intensity of this activity is related to the complexity of the cellular membrane envelope of the bacteria.