Year: 2024
Type: article
Abstract: Essential oils (EO) are known for the variability of their characteristics depending on several parameters, including location and soil type.Pogostemon cablin, Benth belonging to the Lamiaceae family, a herbaceous plant introduced to Madagascar, is our study material.The aim of this work is to develop the EO of Pogostemon cablin, Benth, or Patchouli, in the Itasy region, a new production site in the Malagasy highlands.The aerial part of this plant is harvested in June 2022 and dried in the shade for 4 weeks.After extraction by hydrodistillation using a Clevenger-type apparatus, the HE's physico-chemical parameters were measured in accordance with AFNOR standards.Its composition was determined by gas chromatography/flame ionization detection (GC/FID).Antimicrobial activity was assessed on solid and liquid media against 6 pathogenic bacteria, including 3 gram + and 3 gram -.According to the results, the HE yield is 1.62% after 3 hours of hydrodistillation.The relative density at 20°C is 0.986, its rotatory power is -55°41, with a refractive index of 1.5109.The acid and ester indices are 2 and 7 respectively.The EO contains 51.16% Patchoulol, β-caryophyllene (10.77%), α-humulene (9.52%) and αterpineol (8.11%),Of the 6 strains tested, Bacillus cereus, Salmonella typhi and Clostridium perfringens were extremely sensitive.Their inhibition halo diameters are 40mm, 40mm and 21mm respectively.However, Staphylococcus aureus, Vibrio fischeri and Escherichia coli remain insensitive.Among highly sensitive strains, the BMC/ MIC ratio revealed that HE had a bactericidal effect on Clostridium perfringens and Bacillus cereus, and a bacteriostatic effect on Salmonella typhi.Pogostemon cablin essential oil is endowed with antibacterial activity, an alternative for the treatment of infectious diseases.This plant is well known in perfumery, and its use against Clostridium perfringens is promising.
DOI: 10.70961/qzue3721
Institutions: École Normale Supérieure - PSL, University of Antananarivo
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4406524498