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Antibacterial Effect of Synergy of Two Essential Oils Extracted from Marjoram (Origanum majorana) in the Region of Sal�?�?�?�?�?�?�?© and Oregano (Origanum vulgare) in the Region of Ouazzane Morocco

Bouchra Lakhrissi, Mariam Barrahi, Asma Boukhraz, Hajar El Hartiti, Amine El Mostaphi and Mohammed Ouhssine

The objective of this work is to evaluate the antimicrobial activity of the combination of two essential oils extracted from Origanum majorana and origanum vulgare. Each one of this two essential oils has a significant antibacterial activity against resistant microorganisms. In the context of Moroccan floraÂ’s valorization, we are interested by species of the Lamiaceae family. ItÂ’s a family widely used by Moroccan population as a spice. The essential oils of marjoram and oregano are obtained by hydro distillation in a Clevenger type apparatus. The yield of essential oils obtained from the leaves of marjoram and oregano is respectively (2.50% and 2.34%). The inhibitory effect of the synergy of two essential oils was not the same against the tested strains (Escherichia coli ATCC 25921, Klebsiella pneumoniae, Enterobacter cloacae, Pseudomonas aeroginosae ATCC 27853, Acinetobacter sp, Staphylococcus aureus ATCC 25923). The bactericidal activity is remarkable against all tested strains. However, the largest zone of inhibition is 25 mm observed in the case of Acinetobacter.