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Antibiotics and synthetic pesticides are now playing a role in the spread of resistant pathogens. They continue to have negative consequences for animal and plant health. The goal of this work is to identify the chemical composition of Brocchia cinerea (Delile) Vis. essential oil (EO) using GC-MS(Gas Chromatography-Mass Spectrometer), evaluate its antimicrobial properties, and investigate its insecticidal and repellent effectiveness against Callosobruchus maculatus (C. maculatus). The GC-MS indicated the presence of 21 chemicals, with thujone (24.9%), lyratyl acetate (24.32%), camphor (13.55%), and 1,8-cineole (10.81%) being the most prominent. For the antimicrobial assay, the yeast Candida albicans was very sensitive to the EO with a growth inhibition diameter of (42.33 mm), followed by Staphylococcus aureus (31.33 mm). Fusarium oxysporum is the mycelia strain that appeared to be extremely sensitive to the utilized EO (88.44%) compared to the two species of Aspergillus (A. flavus (48.44%); A. niger (36.55%)). The results obtained in the microdilution method show that Pseudomonas aeruginosa was very sensitive to the EO, inhibited by a very low dose (0.0018 mg/mL). The minimum inhibitory concentration (MIC) results were between 0.0149 and 0.06 mg/mL. B. cinerea EO also demonstrated a potent insecticidal effect and a medium repulsive effect against C. maculatus. Thus, the LC50 value in the contact test was 0.61 μL/L of air, lower than that observed in the inhalation test (0.72 μL/L of air). The present study reveals that B. cinerea EO has the potential to be an antimicrobial and insecticidal agent with a better performance against several pathogenic microorganisms. [ABSTRACT FROM AUTHOR]

The objective of this study is to valorize Papaver rhoeas L. from the Taounate region of Morocco by determining the total polyphenol content (TPC), the total flavonoid content (TFC) and the antioxidant and antimicrobial activities of four organs. The quantification of TPC and TFC in root, stem, leaf and flower extracts (RE, SE, LE and FE, respectively) was estimated by the Folin–Ciocalteu reaction and the aluminum trichloride method, respectively. Two tests were used to assess antioxidant power: the DPPH test and TAC assay. The antimicrobial activity was studied against five pathogenic bacteria and yeast, using two methods: disk diffusion and microdilution. The TPC in LE and LF was twice as high as that in RE and SE (24.24 and 22.10 mg GAE/g, respectively). The TFC values in the four extracts were very close and varied between 4.50 mg QE/g in the FE and 4.38 mg QE/g in the RE. The LE and FE showed low DPPH values with IC50 = 0.50 and 0.52 mg/mL, respectively. The TAC measurement revealed the presence of a significant amount of antioxidants in the studied extracts, mainly in LE and FE (6.60 and 5.53 mg AAE/g, respectively). The antimicrobial activity results revealed significant activity on almost all of the tested strains. The MIC of FE and SE against E. coli 57 was 1.56 and 0.78 mg/mL, respectively, while against the S. aureus it was 50 and 25 mg/mL, respectively. The low MLC value (1.56 mg/mL) was recorded against E. coli 57 by RE and SE. [ABSTRACT FROM AUTHOR]

Vinegar is a natural product widely used in food and traditional medicine thanks to its physicochemical properties and its richness in bioactive molecules. However, its direct use by consumers can have complications and undesirable effects. Therefore, this study contributes to investigating the physicochemical and biological properties of eleven vinegars marketed in Morocco. Determination of pH, acetic acid, conductivity, total soluble solids and alcohol content in vinegar was carried out. The polyphenols (TP), flavonoids (TF), and condensed tannins (CT) content was determined, and their antioxidant activities were evaluated using 2,2-diphenyl-1-picryl Hydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP) and Phosphomolybdenum Reduction Assay (TAC). Then, the antimicrobial activity was studied against four pathogenic bacteria and two fungal strains, using the disk diffusion and the microdilution method. This study showed a wide range of acetic acid values from 0.65 ± 0.29 to 5.15 ± 0.20%. The high value of TP, TF, and CT in our samples V10, V9, and V4 was 655.00 ± 22.2 µgGAE/mL, 244.53 ± 11.32 µgQE/mL and 84.63 ± 1.00 µgTAE/mL, respectively. The tested strains showed variable sensitivities to the different samples with inhibition zones ranging from 6.33 ± 2.08 to 34.33 ± 0.58 mm. The lowest minimum inhibition concentrations were recorded against Staphylococcus aureus ATCC29213 ranging from 1.95 to 7.81 µL/mL. While Aspergillus niger ATCC16404 showed resistance against all of the analyzed samples. In general, vinegar commercialized in Morocco presents a variable range of products with variable properties. Indeed, must take into account this diversity when using it. A future study is needed to identify the phytochemical composition that will further the comprehension of this variability and contribute to its valorization. [ABSTRACT FROM AUTHOR]