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Composition chimique et activité anti-Salmonella enteritidis CECT 4300 des huiles essentielles d’Eucalyptus globulus, de Lavandula angustifolia et de Satureja hortensis. Tests in vitro et efficacité sur les œufs entiers liquides conservés à 7 ± 1 °C

Chemical composition and anti-Salmonella enteritidis CECT 4300 activity of Eucalyptus globulus, Lavandula angustifolia and Satureja hortensis essential oils. Tests in vitro and efficacy in liquid whole eggs stored at 7 ± 1 °C

  • Article Original
  • Pharmacologie-Aromathérapie
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Phytothérapie

Résumé

Les huiles essentielles (HE) extraites par entranement à la vapeur de trois plantes aromatiques de la région kabyle en Algérie (Eucalyptus globulus, Lavandula angustifolia et Satureja hortensis) ont été analysées par chromatographie en phase gazeuse couplée à la spectrométrie de masse (CG/SM). Les composants majoritaires des HE sont 1,8-cinéole (81,70 %) pour Eucalyptus globulus; 1,8-cinéole (37,80 %) et β-Caryophyllène (20,90 %) pour Lavandula angustifolia et finalement Carvacrol (46,10 %), p-cymène (12,04 %) et γ-terpinène (11,43 %) pour Satureja hortensis. Pour les tests antibactériens, les méthodes de diffusion sur gélose et celle de microdilution ont été utilisées vis-à-vis de Salmonella enterica sérotype Enteritidis CECT 4300. Les résultats ont révélé une activité antisalmonelle significative exercée par l’ensemble des HE. Des diamètres d’inhibition de 41,30 et 35,26 mm ont été rapportés respectivement pour Lavandula angustifolia et Eucalyptus globulus. Cependant, l’HE de Satureja hortensis a démontré une activité antisalmonelle supérieure par rapport aux deux autres HE (51,15 mm). Les valeurs des concentrations minimales inhibitrices (CMI) rapportées dans cette étude sont comprises entre 1–8 μl/ml. Lavandula angustifolia fut l’HE dont la valeur CMI était la plus basse (1 μl/ml). De plus, l’activité antisalmonelle des HE additionnées à différentes concentrations dans les oeufs entiers liquides a été évaluée. Les résultats ont montré que l’effet antibactérien est proportionnel à la quantité d’HE additionnée au produit. Les résultats obtenus permettent de dire que les HE testées possèdent une activité antisalmonelle et par conséquent constituent une alternative naturelle prometteuse pour être utilisées dans la préservation des oeufs entiers liquides.

Abstract

Essential oils (EO) extracted by steam distillation of three aromatic plants of Kabyle region in Algeria (Eucalyptus globulus, Lavandula angustifolia and Satureja hortensis) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The main components of the EOs are 1.8 cineole (81.70 %) for Eucalyptus globulus; 1.8 cineole (37.80%) and β-Caryophyllene (20.90 %) for Lavandula angustifolia and finally Carvacrol (46.10%), p-cymene (12.04%) and γ-terpinene (11.43%) for Satureja hortensis. For antibacterial testing, the agar diffusion and the microdilution methods have been used against Salmonella enterica serovar Enteritidis CECT 4300. The results showed a significant antisalmonelle activity exerted by all HEs. The diameters inhibition of 41.30 and 35.26 mm were reported respectively for Lavandula angustifolia and Eucalyptus globulus. However, the Satureja hortensis EO demonstrated an antisalmonelle activity superior to the other EO (51.15 mm). The values of minimum inhibitory concentrations (MIC) reported in this study were between 1–8 μl/ml. Lavandula angustifolia was the EO whose MIC value was the lowest (1 μl/ml). In addition, the activity antisalmonelle of the EO added at different concentrations in liquid whole egg was also evaluated. The results showed that the antibacterial effect is proportional to the amount of EO added to the product. The antisalmonelle activity and therefore constitute a promising natural alternative for use in the preservation of liquid whole egg.

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Authors and Affiliations

  1. Faculté des sciences biologiques et des sciences agronomiques, département de biochimie et de microbiologie, université Mouloud-Mammeri, BP 17, 15000, Tizi-Ouzou, Algérie

    D. Djenane & K. Lefsih

  2. Dpt: Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, C/ Miguel Servet, 177-50013, Zaragoza, España

    J. Yangüela & P. Roncalés

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  1. D. Djenane
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  2. K. Lefsih
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  3. J. Yangüela
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  4. P. Roncalés
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Correspondence to D. Djenane.

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Djenane, D., Lefsih, K., Yangüela, J. et al. Composition chimique et activité anti-Salmonella enteritidis CECT 4300 des huiles essentielles d’Eucalyptus globulus, de Lavandula angustifolia et de Satureja hortensis. Tests in vitro et efficacité sur les œufs entiers liquides conservés à 7 ± 1 °C. Phytothérapie 9, 343–353 (2011). https://doi.org/10.1007/s10298-011-0664-z

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