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Chemical composition and antibacterial activity of essential oil of Laurus nobilis from Algeria

4th World Congress on Infection Prevention and Control

Ould Yerou Karima, Meddah Boumediane and Tir Touil Aicha

University of Mascara, Algeria

Posters & Accepted Abstracts: J Infect Dis Ther

DOI: 10.4172/2332-0877.C1.021

Abstract
Dried leaves and the essential oil (EO) of bay (Laurus nobilis L.) are used extensively in the food industry for seasoning of meat products, soups and fishes, this essential oils was extracted from leaves by hydrodistillation. The yield was 1%. The aim of this study was to evaluate the antibacterial activity of this essential oils against three bacterial strains Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Orted that the high content of 1,8-cineole in the EO of L. nobilis contributed to its weak antimicrobial activity.
Biography

Email: mhanine11@yahoo.fr

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