RESUMO
Food is always subjected to microbial infection and lipid peroxidation, which frequently leads to serious food intoxications. In the present study, essential oils (EOs) extracted from Lavandula dentata Moroccan species and its major component (linalool) were chemically characterized and their antioxidant potential and antibacterial properties against foodborne pathogenic bacteria were examined. EOs phytochemical profile was carried out using gas chromatography-mass spectrometry analysis (GC-MS). The antioxidant potential was evaluated, in vitro, by use of the ß-carotene discoloration assay and in silico vs. NADPH oxidase enzymatic complex as an antioxidant marker. The antibacterial proprieties were assessed by use of minimal inhibitory concentration (MIC) and disc diffusion methods, against Gram (-) bacteria (Pseudomonas aeruginosa, Salmonella enterica, and Escherichia coli) and Gram (+) bacteria (Bacillus subtilis and Staphylococcus aureus). Linalool (49.71%) was the major component among the eighteen components identified in Lavandula dentate EO, followed by camphor (14.36%) and borneol (8.21%). The studied EO and linalool compounds showed important antioxidant activity through the ß-carotene discoloration test with IC50 values of 35.72 ± 1.21 mg/mL and 30.32 ± 1.23 mg/mL, respectively. Among all the analyzed compounds of lavender EOs, thymol, carvacrol, and α-terpineol were the most active compounds against NADPH oxidase with a glide score of -6.483, -6.17, and -4.728 kcal/mol, respectively. 2D and 3D views showed the formation of hydrogen bonds between the most active compounds and the active site of NADPH oxidase. The antibacterial data showed a significant activity of Lavandula dentata essences against tested foodborne pathogenic bacteria, especially against S. aureus and B. subtilis. Linalool proved active toward the same bacteria and had closer activity to that of lavender essential oil. In light of the obtained findings, the essential oil of Lavandula dentata Moroccan species can be used in the packaging sector as a promising natural food conservative to limit lipid oxidation and treat foodborne infections.
RESUMO
An ethnobotanical survey was conducted among herbalists in the north-central region of Morocco using a questionnaire in order to highlight knowledge and know-how and to establish an inventory of herbal remedies used in the treatment of diseases common in the region and rarely cited in the bibliography: in this case, it is insomnia, asthenia, and oral-gum infections. The results showed that 120 herbalists were interviewed in different areas of the Fez-Meknes region, about 86 species were cited and grouped into 60 families (47 plants to treat asthenia, 25 to treat insomnia, and 21 to treat oral and gum infections). The reported plants have been identified and presented with the binomial name, family, part used, and method of preparation. In addition, the versatility was observed in several plants, indicating that the same plant could be used to treat conditions of different groups. Herbalists are people of both sexes belonging to different age groups and have different socioeconomic and intellectual levels. Eighty percent of surveyed herbalists are willing to provide us information about plants in the studied area. The most cited plants for treating these diseases are Lavandula dentata, Matricaria chamomilla, Rosmarinus officinalis, Allium cepa, Origanum vulgare, Origanum majorana, Marrubium vulgare, Lepidium sativum, and Ocimum basilicum. The Lamiaceae are the most quoted family. The leaves are the most commonly used organs. Infusion is the most common form of preparation. The results of this ethnobotanical study could constitute an important source of information and databases for further research in the fields of phytochemistry and pharmacology in order to find new bioactive molecules. In addition, this document can be used in the protection of indigenous knowledge.
