Ould Yeru Karima
University of Mascara, Algeria
Title: Chemical composition and antibacterial activity of essential oil of Laurus nobilis from Algeria
Biography
Biography: Ould Yeru Karima
Abstract
Dried leaves and the essential oil (EO) of bay (Laurus nobilis L.) are used extensively in the food industry for seasoning of meat products, soups and fishes, this essential oils was extracted from leaves by hydrodistillation. The yield was 1%. The aim of this study was to evaluate the antibacterial activity of this essential oils against three bacterial strains Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Orted that the high content of 1,8-cineole in the EO of L. nobilis L. contributed to its weak antimicrobial activity.