Evaluation de l’effet antimicrobien des huiles essentielles de l’oignon (Allium cepa L.)

Abstract

In order to validate the traditional use of plants in the treatment of certain diseases caused by pathogenic germs, Allium cepa L, a plant used in traditional medicine in the treatment of these diseases was investigated for its biological properties. The antimicrobial activity of essential oils of different concentrations has been evaluated against a certain number of bacterial and fungal strains. Overall, the results of our tests have shown that the inhibitory power of these oils seems to be proportional to the concentrations tested. Unlike Gram-positive bacteria, the antibacterial activity of essential oils was much higher against Gram-negative bacteria. In addition, the antifungal activity test revealed a fairly significant inhibition against Aspergillus niger and Penicillium cyclopium, unlike Fusarium oxysporum which demonstrated some resistance to essential oil extracts. The essential oil extracts of Allium cepa have a fairly remarkable antimicrobial activity against pathogenic bacteria and fungi, hence the advantage of using them in the medical and food industries. Keywords : Allium cepa, essential oil, antibacterial, antifungal, inhibition.