ETUDE PHYTOCHIMIQUE ET EVALUATION DE L’ACTIVITE ANTIMICROBIENNE DE DEUX VARIETES DE L’OLIVIER

Abstract

The resistance of microorganisms to antibiotics is a major problem for public health. The present work  attempts to promote the integration of olive tree extracts into pathogen agent’s control. The adopted  methodology consists of a phytochemical screening for two varieties of olive: cultivated and wild,  followed by an extraction and a characterization of the essent ial oils, tannins and flavonoids, and finally  an evaluation of their antimicrobial was done . The results obtained revealed a richness of the two  varieties in bioactive substances. Through physicochemical analysis, the vegetable oil of the cultivated  olive tree has been of good quality and complies with International olive council standards. Finally, it is  important to note that the bacteria (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa,  Klebsiella pneumoniae, Salmonella typhi) and yeast (Candida albicans) tested were sensitive to extracts  of both varieties. However, no inhibitory action was noted on the growth of the fungi tested (Aspergillus  niger).