The purpose of this study was to determine the chemical composition of the essential oil of Lavandula officinalis from Morocco using the GC-MS technique and assess the antibacterial effects against seven pathogenic bacteria strains isolated from the food origins of Salmonella infantis, Salmonella kentucky, Salmonella newport, three serotypes of Escherichia coli (O114H8K11, O127K88ac, O127H40K11) and Klebsiella. Tests of sensitivity were carried out on a solid surface using the Disc Diffusion Method. Results showed that E. coli and S.newport were sensitive to Lavandula officinalis essential oil. Minimum inhibitory concentrations (MIC) were determined using the method of agar dilution. The antibacterial results showed that four strains (three serotypes of E. coli, and S. newport) were remarkedly sensitive to Lavandula officinalis essential oil, giving MIC values of 88.7 µg/mL and 177.5 µg/mL. The molecular docking of the main oil products with the E. coli target protein 1VLY, showed that eucalyptol and linalyl acetate bind efficiently with the active site of the target protein. In particular, eucalyptol showed a higher activity than gentamicin used as positive control with a binding energy of −5.72 kcal/mol and −5.55 kcal/mol, respectively.
The essential oils (EOs) of Rosmarinus officinalis (Ro) are from two cities located in the eastern region of Morocco: Taourirt and Jerrada. They were extracted using the steam distillation method in two cooperatives named respectively "Belahssan" and "Beni Yaala Zkara". The chemical composition was determined by gas chromatography coupled with mass spectrometry (GC/MS), in which 1,8-cineole (53.6%), α-pinene (12.3%), and camphor (9.6%) represented the major compounds for essential oil of Rosmarinus officinalis from Taourirt (RoEOT). While, 1,8-cineole (42.3%), α-pinene (11.6%), and camphor (10.5%) were predominant in that of Jerada Rosmarinus officinalis (RoEOJ). The antioxidant activity of the two essential oils was assessed using, the free radical scavenging activity against the DPPH•, the ferric reducing power assay (FRAP), and the β-carotene bleaching technique.
This study was conceived to work on Artemisia herba alba essential oils (EOs) originating from Eastern Morocco. We investigated the chemical properties and determined the antiradical scavenging activity. The GC-MS technique was used to elucidate the chemical composition of the two studied regions. Jerada Eo was distinguished by the existence of 1,6-Dimethylhepta-1,3,5-triene (36.44%), Camphor (22.50%), and Thujone (7.21%). While, Taourirt EO was found to be rich in Camphor (55.31%), Eucalyptol (14.64%), and Camphene (9.95%). Moreover, the free radical scavenging ability (DPPH•), and ferric reducing power assay (FRAP) were conducted. The EOs tested are found to be weakly active and to have important antioxidant potential. The docking study was also carried out by theoretical investigation with molecular docking of four active predominating components (1,6-dimethylhepta-1,3,5-triene; Chrysanthone; Eucalyptol; Alpha-pinene) against S protein of SARS-CoV‑2, and all the four ligands were found to bind to the S protein 6CS2 of SARS-CoV-2 differently and that the stable complex formed as a result of these interactions may prevent the binding of ACE2 with the spike S protein of SARS-CoV-2.
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