Résumé:
The objective of this work is to study the influence of the drying process on the essential oil yield obtained by water vapour training and the antibacterial activity of two plant species belonging to the lamiaceae family (Salvia officinalis L and Rosmarinus officinalis L) on two bacterial strains (Escherichia coli and Pseudomonas aeruginosa) For this, we have chosen to experiment with three drying processes, namely, sun drying, shade drying and microwave drying. The percentage of evaporated vegetable moisture up to the highest constant weight stage was recorded at the type of sun drying at 71.3% in sage and 72.10% in rosemary in shade. Sun and shade drying for rosemary is longer than sage with a constant drying weight on the 8th and 13th days respectively. In terms of yield in HE the shade drying favors an extraction of essential oils for both species tested. Microwave drying gave the highest HE yield for sage and rosemary (1.08% and 1.01% respectively). The raw extract of rosemary dried in the sun and in the microwave gave an important antibacterial activity against Escherichia coli and Pseudomonas aeruginosa. Overall results show that E. coli is more sensitive to CH extracts of the tested plants compared to P. aeruginosa
