Gas chromatography-Mass spectrometry analysis and antibacterial evaluation of essential oils of Pistacia lentiscus from Wilaya of Tissemsilt in Algeria

Authors

  • Dris Ibrahim Agronomy and Environment laboratory, University center of Tissemsilt, Algeria
  • Bekada Ahmed Mohamed Ali Agronomy and Environment laboratory, University center of Tissemsilt, Algeria
  • Attala Nabila Laboratory of Pharmacognosis ApiPhytotherapy, University Abdelhamid BnBadis of Mostaganem, Algeria
  • Jacques Dommes Laboratory of Plant Molecular Biology and Biotechnology, University of LieÌ€ge, Belgium
  • Jessica Tabart Laboratory of Plant Molecular Biology and Biotechnology, University of LieÌ€ge, Belgium
  • Ait Saada Djamel Laboratory of Food Technology and nutri on, University Abdelhamid BnBadis of Mostaganem, Algeria

DOI:

https://doi.org/10.38150/sajeb.8(6).p207-211

Abstract

The botanic genera Pistacia are groups around een species of shrubs that belong to the Anacardiaceae family which is believed to have originated in Asian or Mediterranean region. P. len scus is abundant species of the Pistacia genus encountered in the forest region of Ouarsenis mount (Northwest of Algeria), exactly in the na onal park of Thniet El Had in the Wilaya of Tissemsilt in Algeria. In the present study, chemical composi on and an bac- terial ac vi es of essential oil (EO) of P. lentiscus were evaluated. The EO was isolated and analyzed by gas chromatography-mass spectrometry (GC- MS). The minimum inhibitory concentra on (MIC) was determined using 6 strains of Gram-positive and negative bacteria. The antibiogram was made following the gliosis-environment diffusion method and which makes it possible to determinate bacteria’s sensibility to an bio cs. From a exponential culture (18 to 24 hours), a bacterial suspension was prepared and well- homogenized a erwards. The opacity was adjusted equivalent to 0.5 McF (McFarland). Based on the GC-MS analysis, thirty five compounds representing 100 % of the total oil composi on were iden ed. The essen al oils could be explored to test their an microbial activity, especially against some bacteria that cause alimentary intoxications. The results revealed that the essen al oil exhibited strong levels of an bacterial activity against the tested microorganism regarding the MIC values, Salmonella sp was found to be the most sensitive strain (inhibition zone 23cm MIC 1.25%). Based on the  findings of the present study, new an bacterial agents could be developed, and the use of P. lentiscus should be promoted in the traditional treatment of ailments.

Author Biographies

Dris Ibrahim, Agronomy and Environment laboratory, University center of Tissemsilt, Algeria

Agronomy and Environment laboratory, University center of Tissemsilt, Algeria

Bekada Ahmed Mohamed Ali, Agronomy and Environment laboratory, University center of Tissemsilt, Algeria

Agronomy and Environment laboratory, University center of Tissemsilt, Algeria

Attala Nabila, Laboratory of Pharmacognosis ApiPhytotherapy, University Abdelhamid BnBadis of Mostaganem, Algeria

Laboratory of Pharmacognosis ApiPhytotherapy, University Abdelhamid BnBadis of Mostaganem, Algeria

Jacques Dommes, Laboratory of Plant Molecular Biology and Biotechnology, University of Liège, Belgium

Laboratory of Plant Molecular Biology and Biotechnology, University of Liège, Belgium

Jessica Tabart, Laboratory of Plant Molecular Biology and Biotechnology, University of Liège, Belgium

Laboratory of Plant Molecular Biology and Biotechnology, University of Liège, Belgium

Ait Saada Djamel, Laboratory of Food Technology and nutri on, University Abdelhamid BnBadis of Mostaganem, Algeria

Laboratory of Food Technology and nutri on, University Abdelhamid BnBadis of Mostaganem, Algeria

Downloads

Published

2019-05-15

Issue

Vol. 8 No. 6 (2018)

Section

Research Articles