COMPARATIVE STUDY OF THE CHEMICAL COMPOSITION OF THE ESSENTIAL OIL OF ORIGANUM COMPACTUM FROM THE SEVEN REGIONS OF MOROCCO AND THEIR ANTIMICROBIAL ACTIVITY

Elhourri Mohammed; Jamila  Fliou; Ouassima  Riffi; Ali  Amechrouq; Yasmine  Ghouati

doi:10.15414/jmbfs.2020.10.1.42-48

COMPARATIVE STUDY OF THE CHEMICAL COMPOSITION OF THE ESSENTIAL OIL OF ORIGANUM COMPACTUM FROM THE SEVEN REGIONS OF MOROCCO AND THEIR ANTIMICROBIAL ACTIVITY

Authors

Elhourri Mohammed Laboratory of Molecular Chemistry and Natural Substances, Moulay Ismail University, Faculty of Sciences, B.P. 1120, Zitoune, Meknes, Morocco
Jamila Fliou
Ouassima Riffi
Ali Amechrouq
Yasmine Ghouati

DOI:

https://doi.org/10.15414/jmbfs.2020.10.1.42-48

Keywords:

Origanum compactum, Chemical composition, GC/MS, ACP, Antimicrobial

Abstract

The aim of this work is to determine the chemical composition of the essential oil of Origanum compactum, from the region of Meknes (Morocco), and their antimicrobial effect, and on the other hand, to carry out a comparison between the chemical composition of this essential oil with the six regions of Morocco: Larache, Chefchaouen, Al HoceÃ¯ma, Tetouan, Taounate and Rabat.

The essential oils of Origanum compactum thus obtained were analyzed and identified by gas chromatography coupled with mass spectrometry (GC/MS).

To determine the similarities and dissimilarities between the chemical compositions of the essential oil of Origanum compactum from the Meknes region with the other six regions of Morocco, we performed the principal component analysis (ACP).

Regarding antimicrobial activity, the essential oils of Origanum compactum have shown significant inhibitory activity against the bacteria and molds studied.

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Published

2020-08-01

How to Cite

Mohammed, E., Fliou, J. ., Riffi, O. ., Amechrouq, A. ., & Ghouati, Y. . (2020). COMPARATIVE STUDY OF THE CHEMICAL COMPOSITION OF THE ESSENTIAL OIL OF ORIGANUM COMPACTUM FROM THE SEVEN REGIONS OF MOROCCO AND THEIR ANTIMICROBIAL ACTIVITY. Journal of Microbiology, Biotechnology and Food Sciences, 10(1), 42–48. https://doi.org/10.15414/jmbfs.2020.10.1.42-48

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Issue

Vol. 10 No. 1 (2020): August - September

Section

Microbiology

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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