The antibacterial effect of Artemisia Huguetii caball essential oil against Staphylococcus aureus and Enterococcus

¹ Laboratory of Health, Environment and Biotechnology, group of physiopathology, Molecular Genetics and Biotechnology, Department of biology Faculty of sciences Ain chock, Casablanca, Morocco.
² Microbiology, Immunology and infectious Diseases Unit, Department of Pathology and Veterinary Public Health, Hassan II Institute of Agronomy and Veterinary Medicine, Rabat, Morocco.
³ Biotechnology and Bio-transformations Laboratory Department of Food Science and Nutrition, Hassan II Institute of Agronomy and Veterinary Medicine, Rabat, Morocco.
⁴ Food Quality Laboratoiy, Food Technology Department, National Institute of Agricultural Research (INRA), Rabat, Morocco.

^* Malika AIT OUADDI: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Antimicrobial resistance poses a significant global health threat because most microorganisms have become resistant to many antimicrobials. In fact, finding alternatives such as essential oils extracted from medicinal plants has become a necessity. These oils are recognized for their therapeutic properties and are utilized in various treatments. This study evaluates the antibacterial effect of the essential oil of Artemisia Huguetii caball against two pathogenic bacteria, Staphylococcus aureus and Enterococcus spp. The aerial parts of Artemisia Huguetii caball were collected from the Moroccan Hight Atlas. Essential oil was extracted by hydro-distillation, then analysed using gas chromatography mass spectrometry (GC_MS). The antibacterial effect was studied against the two bacteria strains studied that were isolated from human bronchial passages and identified using classical biochemical techniques. Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) were determined using solid medium dilutions. Sixty constituents were identified in the essential oil with thujones (50.89 %) and camphor (14.36 %) as the major constituents. The bacteria whose resistance to antibiotics exceeded 80 %, were susceptible to the essential oil with an inhibition zone diameter of 12 mm in Staphylococcus aureus and 9 mm in Enterococcus spp. The MIC and MBC values were 2 mg/mL and 4 mg/mL, respectively.