Abstract

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM THYMUS VULGARIS CULTIVATED IN MOROCCO (TAOUNATE) AGAINST TEN BACTERIA

Moulay Sadiki, Alae Elabed, Amal Elaabedy, Soumya Elabed*, Abdellah Farah, Mohammed Iraqui and Saad Ibnsouda Koraichi

Abstract

In order to valorize the medicinal and aromatic plants of Morocco, this study focuses on the chemical characterization and study of the antibacterial activity of the essential oil of Thymus vulgaris. In view to search for new bioactive natural products, this investigation was carried out against pathogenic bacteria which are frequent and cause problems in the medical field and food. Analysis by gas chromatography and Retention Index of the essential oil of T. vulgaris obtained by hydrodistillation of the aerial parts gave as major compounds, Thymol (40.0%), γ-Terpinene (12.0%), P-Cymene (12.0%) followed by Linalool (4.4%) and Carvacrol (3.1%).Thereafter minimal inhibitory concentrations of the essential oil added to Luria- Bertani agar medium in defining concentrations were determined by a screening test with the agar dilution method. The results indicated that MICs were ranged from 0.2% to 0.03% (v/v) for all trains, except Pseudomonas aeruginosa, which was least susceptible and inhibited by 0.4% (v/v).

Keywords: Thymus vulgaris, essential oil; antibacterial activity, chemical composition, Thymol.