GC/MS analysis and in vitro antibacterial activity of the essential oil isolated from leaf of Pistacia lentiscus growing in Morocoo.

Pistacia species from the Anacardiaceae family are widely distributed in Morocco. In this work, the essential oils of Pistacia lentiscus collected in centre north from Morocco were obtained by hydro-distillation of the aerial parts and analysed by gas chromatography equipped with flame ionisation detector (GC-FID) and gas chromatography coupled to a mass spectrometry (GC/MS). The study was conducted to determine the phytochemistry and antibacterial activities of Pistacia lentiscus leaves oil against both bacteria using the disc diffusion method and minimum inhibitory concentration (MIC). For gram-negative: Escherichia coli, Pseudomonas aeroginosa, Klebsiella pneumonia and salmonella typhi and five gram-positive: Staphylococcus aureus, Staphylococcus intermedius, Enterococcus faecalis, Bacillus sphericus and Enterobacter aerogens were used as test bacterial strains. Twenty tree compounds were identified in leaves oil representing 77.22% of the total oil composition. The yield of essential oil of Pistacia lentiscus was 1.02% and the major compound in aerial parts were -pinene (24.25%) followed by -pinene (12.58%), limonene (7.56%), -terpinen-4-ol (6.98%), -terpineol (4.89%), -Caryophyllene (3.15%), verbenol (3.05%), linalool (2.85%), camphene (2.32%) and myrcene (2.09%). The minimal inhibitory concentration (MIC) values against these bacteria ranged from.0.08 to 1.56 mg/mL.