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Extraction and Evaluation of Antibacterial Activity of Essential Oil of Marjoram (Origanummajorana) in the Region of Sal�?�?�?�?�?�?�?©, Morocco

Bouchra Lakhrissi, Mariam Barrahi, Asma Boukhraz, Hajar El Hartiti and Et Mohamed Ouhssine

The main objective of this work is to evaluate the antimicrobial activity of the essential oil of marjoram (Origanum majorana). Origanum majorana is an aromatic plant, widely distributed in Morocco and widely used by the Moroccan people in order to its medicinal characteristics. The constituent of essential oils has a long history as antimicrobial agent, for this purpose and in the framework of the valorization of the Moroccan flora, we are interested in the species of the family Lamiaceae which is one of the most families utilized as a global source of spices and as strong antimicrobial power extracts. Thus, we chose marjoram (Origanum majorana) as plant from Salé region, to demonstrate the antimicrobial activity of essential oil. The essential oil of marjoram is obtained by hydro-distillation in a Clevenger-type apparatus with highest yield leaves up to (2.50%). The inhibitory activity of the essential oil of marjoram is not the same against all tested strains (Escherichia coli ATCC 25921, Klebsiella pneumoniae, Enterobacter cloacae, Pseudomonas aeroginosae ATCC 27853, Acinetobacter sp, Staphylococcus aureus ATCC 25923). The bactericidal activity was remarkable against all strains tested. However, the most important diameter of inhibition of 22 mm is obtained with Escherichia coli.