Effet de huile essentielle de Pistacia lentiscus sur l’activité antimicrobienne

Abstract

This dissertation presents an investigation of the antimicrobial activity of the essential oil of Pistacia lentiscus. The essential oil was extracted by the hydro-distillation method and its activity was evaluated against a panel of pathogenic microorganisms: Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Citrobacter freundii and Candida albicans.The disk diffusion method revealed that Pistacia lentiscus oil exhibits promising antimicrobial activity, particularly against Staphylococcus aureus, with an average inhibition diameter of 43.3 mm. For the other bacteria tested (Escherichia coli, Pseudomonas aeruginosa and Citrobacterfreundii), the results are more nuanced, with zones of inhibition ranging from 0 to 25 mm, requiring additional analyzes to confirm significant antimicrobial activity. Nevertheless, the oil demonstrates some effectiveness against the pathogenic fungus Candida albicans, with an average inhibition diameter of 30 mm. Minimum inhibitory concentrations (MICs) were determined for Pistacia lentiscus essential oil against the tested bacteria. The results indicate that Escherichia coli and Staphylococcus aureus strains are sensitive to the oil, with MICs lower than the therapeutic concentrations usually used.