Journal of Microbial & Biochemical Technology

Essential oils composition, antibacterial and antioxidant activities of hydrodistillated extract of Eucalyptus globulus fruits

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Lila Boulekbache Makhlouf, Zakia Bey Ould Si Said, Khodir Madan and Peggy Rigou

Faculty of Sciences of Nature and Life - University of Bejaia, Algeria
Sciences for oenology, INRA, UMR, Montpellier, France

Posters & Accepted Abstracts: J Microb Biochem Technol

Abstract:

Statement of the Problem: Aromatic plants and their essential oils have been used since antiquity in flavor and fragrances, as condiments or spices, in medicines, as antimicrobial/insecticidal agents, and to protect stored products. Eucalyptus globulus plant is known for its richness on bioactive compounds such as essential oils, phenolic acids, flavonoids and hydrolysable tannins. Because of their multiple biological activities essential oils of E. globulus are used in medicine, perfume and food industry. Methodology & Theoretical Orientation: The present study was undertaken: to determine the chemical composition of essential oils extract from Eucalyptus globulus (E. globulus) fruits, using gas-chromatography coupled with mass spectrometry (GC/MS) method and to examine their antibacterial effects against reference pathogenic strains: Staphylococcus aureus (S. aureus), Bacillus subtilis (B. subtilis), Listeria innocua (L. innocua), Escherichia coli (E. coli), Pseudomonas aerugenosa (P. aerugenosa), compared to that of two antibiotics tetracycline and gentamicin. Findings: Twenty eight volatile compounds were identified, with the predominance of sesquiterpenes and oxygenated sesquiterpenes compounds (61.2%). The antibacterial activity shows an inhibition effect of essential oils extracts against all the tested bacteria with MIC of 3 and 4 mg mL-1. A bactericidal effect is observed, with MBC varying between 3.62 and 9.05 mg mL-1, which demonstrates the sensibility of all tested bacteria to the essential oils of E. globulus fruits. Conclusion & Significance: The high yield and the results of antibacterial activity found for the studied essential oil extracts from E. globulus fruit made them good candidates for their use in pharmaceutical and food industries. Recent Publications 1. Boulekbache Makhlouf L, Slimani S and Madani K (2013) Total phenolic content, antioxidant and antibacterial activities of fruits of Eucalyptus globulus cultivated in Algeria. Industrial Crops and Products 41:85-89. 2. Chinnarasu C, Montes A, Fernandez Ponce M, Casas L, Mantell C, Pereyra C, de la Ossa E M and Pattabhi S (2015) Natural antioxidant fine particles recovery from Eucalyptus globulus leaves using supercritical carbon dioxide assisted processes. The Journal of Supercritical Fluids 101:161-169. 3. Harkat Madouri L, Asma B, Madani K, Said Z B O S, Rigou P, Grenier D, Allalou H, Remini H, Adjaoud A and Boulekbache Makhlouf L (2015) Chemical composition, antibacterial and antioxidant activities of essential oil of Eucalyptus globulus from Algeria. Industrial Crops and Products 78:148-153. 4. Hasegawa T, Takano F, Takata T, Niiyama M and Ohta T (2008) Bioactive monoterpene glycosides conjugated with gallic acid from the leaves of Eucalyptus globulus. Phytochemistry 69:747-753. 5. Tyagi A K and Malik A (2011) Antimicrobial potential and chemical composition of Eucalyptus globulus oil in liquid and vapour phase against food spoilage microorganisms. Food Chemistry 126:228-235.

Biography :

Lila Boulekbache Makhlouf has expertise in the extraction, characterization and evaluation of the biological activities of natural substances for their use in the food and pharmaceutical industries. She is a Team Leader in the research laboratory: Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry (L3BS) at the University of Bejaia in Algeria and responsible of the doctoral training: Bio-resources, Environment and Technology Agro-Food.