Chemical composition and antibacterial activity of the essential oil ofleaves.
Nat Prod Res. 2020 Oct 28:1-5. Epub 2020 Oct 28. PMID: 33111582
Chemical composition determination andantibacterial effect of Essential Oil (EO) ofleaves grown North West Algerian conditions were investigated. Antibacterial activity was evaluated by the technique of the paper disc diffusion. Extractions were carried out with Clevenger apparatus and EO compositions were investigated by gas chromatography coupled to mass spectrometry (GC-MS) analysis. The oxygenated monoterpenes (MO) were the class with the highest contents, represent 59% of the EO. A total of twenty-seven of these compounds were identified, the major components were 1,8-cineole (30.1%),α-terpynil acetate (21.6%), methyl eugenol (16.9%) of the total oil. The highest antibacterial power of the EO tested was recorded inwith the zone diameter of inhibition 13.6 and 11.2 mm respectively and a minimal inhibitory concentration (MIC) of 0.25 mg/mL for both these two strains.