Activité antibactérienne de l’huile essentielle de deux épices : Syzygium Aromaticum et Illicium Verum.

Abstract

Essential oils possess significant antimicrobial activity and can substitute. With success to antibiotics that show their inefficiencies against resistant microorganisms, this led us to carry out a chemical analysis and study of the antimicrobial activity of essential oils of syzygum aromaticum and illicium verum. The chemical analysis of the three extracts: macerated, decoction and infused of both spices revealed the presence of flavonoids, condensed tannins and polyphenol. The total content of phenolic compound was determined using the Folin-Ciocalteu reagent, Is 200 μg EAC / mg Ps for Syzygium Aromaticum and 102.939 μg EAC / mg Ps for that of Illicium verum. Flavonoids were evaluated using the AlCl3 method, their contents being 25.611 μg EQ /mg Extract of Syzygium Aromaticum and 40.995 μg EQ /mg Ps for Illicium verum. Extraction of the essential oil by steam distillation showed a significant yield of 4.58% for Illicium verum (L) and 3.302% for Syzgyium Aromaticum (L). The antimicrobial activity was determined on two pathogenic bacterial strains, according to the disk diffusion method. The essential oil of Syyzgium Aromaticum (clove) has a strong antibacterial activity represented with inhibition diameters varying between 11 mm to 16 mm against Escherichia coli and 8 mm to 14 mm for Pseudomanas auroginosa.