PROPRIETES ANTIBACTERIENNES ET CONSTITUANTS PHYTOCHIMIQUES DES EXTRAITS DE LA LAVANDE DE LA REGION DE TLEMCEN ET LEUR EFFET SUR QUELQUES ESPECES BACTERIENNES RESPONSABLES D’INFECTION ALIMENTAIRE

Abstract

The essential oils of many plants are become popular in recent years and their bioactive principles have recently won several industries. Lavandula angustifolia Mill., is a medicinal plant belonging to the family Lamiaceae, this species is known as the ‘Khezama’. Their use as antimicrobial agents has been reported. This work focuses on the phytochemical analysis and study of the antibacterial activity of some extracts on six strains of bacteria responsible for food poisoning; E. coli, S. aureus, L. monocytogenes, S. typhimurium, B. cereus and Clostridium perfringens. The essential oil has been obtained by distillation, aqueous and methanolic macerats by maceration. The antibacterial activity was evaluated by the disc diffusion method. The yields of extracts obtained are 4,12; 21,18 and 24,07% respectively for the essential oil, methanolic and aqueous macerate. However, the variables antibacterial activity has been revealed that the strain S. typhimurium and S. aureus are the most sensitive to the action of the essential oil with a percentage inhibition of 15, 15 and 18, 14% respectively. The methanolic macerate gave a relatively medium antibacterial activity on three bacterial strains Gram positive, while other strains are resistant. No action has been given by the aqueous macerate.