Bacteriostatic and Bactericidal Profile of Leaves and Twigs Essential oils of Moroccan Pistacia lentiscus L.

In order to increase the Moroccan Pistacia lentiscus L. value, the antibacterial activity of its twig’s and leave’s essential oils was evaluated. The study of antibacterial activity was performed on Gram positive bacteria Bacillus subtilis, Staphylococcus aureus and Gram-negative bacteria Escherichia coli, Pseudomonas aeruginosa by the microdilution method. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values of leaves and twigs essential oils against the four studied strains were determined and showed that both essential oils tested have remarkable antibacterial activity. Bacillus subtilis was the most sensitive strain against the two essential oils while Pseudomonas aeruginosa was the most resistant one.

Volatile Components and Antibacterial Profile of Essential Oils Extracted from Leaves and Twigs of Pistacia lentiscus L.

Aims: The present work aims to evaluate the antibacterial activity of essential oils of two different parts of Pistacia lentiscus (leaves and twigs) and to determine their chemical composition. Study Design: An experimental study Place and Duration of Study: 1- Laboratory of Microbial Biotechnology, Faculty of Science and Technology Saïss, Sidi Mohamed Ben Abdellah University, Fez, MOROCCO. 2- Laboratory of Aromatic Plants, Medicinal and Natural Substances, National Institute of Medicinal and Aromatic Plants, Sidi Mohamed Ben Abdellah University, Fez. MOROCCO. Between November 2012 and April 2013. Methodology: The study of antibacterial activity was performed on gram-negative bacteria Salmonella sp., Pseudomonas aeruginosa, Mycobacterium smegmatis and Mycobacterium MC² 155 aurum A+ and gram positive bacteria Staphylococcus aureus, Bacillus sp. and Enterococcus faecalis by the method of agar diffusion. The chemical composition of essential oils was identified by gas chromathography. Results: These oils presented an important antibacterial activity against Salmonella sp., Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus sp., Enterococcus faecalis, Mycobacterium aurum, Mycobacterium smegmatis. The use of gas chromatography enabled us to identify a total of 43 volatile components in the essential oil of twigs and 36 in leaves, representing respectively 95.9% and 86.8% of the chemical composition of these essences. These compositions are quantitatively and qualitatively different, which seems to be due to large structure differences of the two plant parts tested. Conclusion: Current study supports the traditional use of aromatic plants as antibacterial agents.