Essential Oil of <i>Lavandula officinalis</i>: Chemical Composition and Antibacterial Activities
Khaoula Diass,
Mohammed Merzouki,
Kaoutar Elfazazi,
Hanane Azzouzi,
Allal Challioui,
Khalil Azzaoui,
Belkheir Hammouti,
Rachid Touzani,
Flore Depeint,
Alicia Ayerdi Gotor,
Larbi Rhazi
Affiliations
Khaoula Diass
Laboratory of Applied and Environmental Chemistry (LCAE), Faculty of Sciences, University Mohammed Premier, Oujda 60000, Morocco
Mohammed Merzouki
Laboratoire de Chimie Appliquée et Environnement-Equipe Chimie Organique Macromoléculaire et Phytochimie, Faculté des Sciences, Université Mohammed Ier, Oujda 60000, Morocco
Kaoutar Elfazazi
Agro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, Rabat 10090, Morocco
Hanane Azzouzi
Agro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, Rabat 10090, Morocco
Allal Challioui
Laboratoire de Chimie Appliquée et Environnement-Equipe Chimie Organique Macromoléculaire et Phytochimie, Faculté des Sciences, Université Mohammed Ier, Oujda 60000, Morocco
Khalil Azzaoui
Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences, Sidi Mohamed Ben Abdellah University, BP 1796, Fez 30050, Morocco
Belkheir Hammouti
Laboratory of Industrial Engineering, Energy and The Environment (LI3E) SUPMTI, Rabat 10000, Morocco
Rachid Touzani
Laboratory of Applied and Environmental Chemistry (LCAE), Faculty of Sciences, University Mohammed Premier, Oujda 60000, Morocco
Flore Depeint
Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, UniLaSalle, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
Alicia Ayerdi Gotor
Institut Polytechnique UniLaSalle, AGHYLE, UP 2018.C101, UniLaSalle, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
Larbi Rhazi
Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, UniLaSalle, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
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.
