CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OILS OF FOUR VARIETIES OF LIPPIA MULTIFLORA IN BENIN

  • GANDONOU Dossa Clément Laboratory of Enzymology and Biochemistry of Proteins, Faculty of Science and Technology, University of Abomey-Calavi, 01BP: 188, Cotonou, Benin.
  • BAMBOLA Bouraïma Pharmacognosie Laboratory / Institute of Research and Experimentation in Traditional Medicine and Pharmacopoeia (IREMPT) / Benin Center for Scientific Research and Innovation (CBRSI) / Faculty of Science and Technology, University of Abomey-Calavi, 01 BP 06 Oganla Porto-novo, Benin.
  • TOUKOUROU Habib Laboratory of Organic Pharmaceutical Chemistry, School of Pharmacy, Faculty of Health Sciences, University of Abomey-Calavi, Fairground Campus, 01 BP: 188, Cotonou, Benin.
  • GBAGUIDI Ahokannou Fernand Pharmacognosie Laboratory / Institute of Research and Experimentation in Traditional Medicine and Pharmacopoeia (IREMPT) / Benin Center for Scientific Research and Innovation (CBRSI) / Faculty of Science and Technology, University of Abomey-Calavi, 01 BP 06 Oganla Porto-novo, Benin.
  • DANSOU Christian Laboratory of Enzymology and Biochemistry of Proteins, Faculty of Science and Technology, University of Abomey-Calavi, 01BP: 188, Cotonou, Benin.
  • AWEDE Bonaventure Unit of Teaching and Research in Physiology Faculty of Health Sciences, University of Abomey-Calavi, Cotonou, Benin.
  • LALEYE Anatole Cellogenetics and Cell Biology Laboratory, Faculty of Health Sciences, University of Abomey-Calavi 01BP 188 Cotonou, Benin.
  • AHISSOU Hyacinthe Laboratory of Enzymology and Biochemistry of Proteins, Faculty of Science and Technology, University of Abomey-Calavi, 01BP: 188, Cotonou, Benin.

Abstract

Present study involves the study of the chemical composition of the essential oils extracted from the leaves by gas chromatography and gas chromatography coupled with mass spectrometry of Lippia multiflora harvested in the regions of Kétou, Savalou, Bohicon and Mono and tested by the well diffusion method against pathogenic microorganisms. The essential oils studied are terpene compounds, aromatic compounds, aliphatic compounds and other natural substances. The inhibition zone diameters determined allowed us to evaluate their degree of germ sensitivity of the strains tested. Essential oils extracted from Lippia multiflora harvested in these areas have the most pronounced antimicrobial activity. In total, the essential oils tested have different and specifically a degree of sensitivity against Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Proteus mirabilis A24974, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa except that harvested in the Savalou who does not have no degree of sensitivity on Pseudomonas aeruginosa. This work paves the way for food preservation with extracted natural substances and also the formulation of natural antimicrobials for this fact.


Peer Review History:


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Received file


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Average Peer review marks at initial stage: 7/10


Average Peer review marks at publication stage: 9.4/10


Reviewer(s) detail:


Name: Dr. Rola Jadallah


Affiliation: Arab American University, Palestine


E-mail: rolla.jadallah@aaup.edu


Comments of reviewer(s):


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Keywords: Antibacterials, Benin, chemical composition, Lippia multiflora, volatile extracts
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How to Cite
Clément, G. D., B. Bouraïma, T. Habib, G. A. Fernand, D. Christian, A. Bonaventure, L. Anatole, and A. Hyacinthe. “CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OILS OF FOUR VARIETIES OF LIPPIA MULTIFLORA IN BENIN”. Universal Journal of Pharmaceutical Research, Vol. 4, no. 4, Sept. 2019, doi:https://doi.org/10.22270/ujpr.v4i4.293.
Section
Research Articles