f the infectious diseases. Further purification of the extract may yield a novel antibacterial drug. The plant can also be used as a natural source of antioxidants to prevent oxidative degradation of foods and to minimize oxidative damage to living cells.
The bacterial strains tested were found to be sensitive to essential oil studied and showed a very effective bactericidal activity with maximal inhibition zones in the range of 21.3–32.6 mm.
Assistant Professor Nora Mahfouf works in the Department of Pharmacy at Badji Mokhtar University (Algeria). She received her Diploma of Higher Studies in Microbiology, University of Badji Mokhtar, working with Professor Boutefnouchet Nafissa on topics in nosocomial infections and the resistance to antibiotics of the species Pseudomonas aeruginosa. She then moved to Chadli Ben Djedid University where she received a Biology Master’s diploma in Ecotoxicology. She worked on the antibacterial activity of rosemary essential oil on strains of Gram-positive and Gram-negative antibiotic-resistant bacteria. At present, she is preparing a PhD thesis on the study of the Origanum vulgare species. She works with Prof. Hichem Nasri and Prof. Bennadja Salima on the bactericidal activity of the essential oil of oregano.
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