Leila Bendifallah, Habiba Bellagh and Zineb Smati
Department of Biology, University of Boumerdes, Boumerdes, Algeria
Many herbs contain chemical compounds having antioxidant and antimicrobial properties. Among them, we cite the essential oils. These are chemical compounds endowed with biological properties. It is in this context, that we evaluated in vitro antibacterial and antifungal activity of the essential oil extracted from Artemisia campestris campestris to enhance the Algerian flora. For the antibacterial activity, the aromatogram method helped highlight the antibacterial activity of the essential oil of A. campestris campestris against four bacteria Escherichia coli, Staphylococcus aureus, Peudomonas aeruginosae, Klebseila pneumoniae. This power is relatively low, the inhibition zones vary between 8 and 14,06mm. The dilution method confirmed the results of the aromatogram method. The minimum inhibitory concentrations (MICs) obtained is between 0.031% and 0.125% respectively of 0.01 and 0.0413 mg / ml. The most sensitive bacterial strains are Pseudomonas aerogenosa and pneumonia Klebseilla. Disk diffusion method also helped to highlight the essential oil antifungal power sagebrush country against mycelial growth of the tested strains especially Aspergillus Niger. The zones of inhibition ranged from 22.5 to 24 mm where the values of the minimum inhibitory concentrations (MICs) obtained are between 0.062 and 0.031% respectively representing 0.022 and 0.01 mg / ml. From all the results, the essential oil of Artemisia campestris campestris can be seen as a preservative very promising for the food industry able to prevent the oxidation of foods and reduce the growth of mycelial responsible alteration foods.
Keywords:Artemisia campestris campestris, essential oil, antimicrobial activity, Algeria.