دراسة بعض صفات الكيميائية لأوراق إكليل الجبل Rosmurinus officinalis L. و تقييم الفعالية التثبيطية لمستخلصها الكحولي في بعض أنواع البكتيريا المرضية

الملخص EN

The objective of the present study was to determine the chemical properties of the rosemary leaves and their content of FTIR in addition to evaluating the best acidity and heat storage of the extract of the leaves and evaluating the storage period in the inhibitory activity of some pathogenic bacteria.

Six acidity levels (3 and 4) 5, 6, 7 and 8) and four storage degrees (5, 20, 40 and 60).

Results showed that the best pH of the extract was ph = 6 and that the best storage temperature was 5 m.

The most affected bacteria were Pseudomonas aeruginosa