Author(s):

J Bonou, F Baba-Moussa, Z Adéoti, H Ahouandjinou, V Dougnon, D Dossa, JD Gbenou, F Toukourou and L Baba-Moussa

Abstract: The present study aimed to determine the chemical composition, the Minimal Inhibitory Concentrations (MIC) and the Minimal Bactericidal Concentrations (MBC) of the essential oils extracted from Lippia multiflora, Eugenia caryophyllata, Mentha piperita and Zingiber officinale harvested in Benin on five oral-dental germs. It also assessed the influence of different emulsifiers (tweens) on the antimicrobial potential of the four oils on the same microorganisms. Using a Clevenger type machine, the essential oils were extracted by hydrodistillation and their chemical composition was determined by chromatography. The antimicrobial activity of the oils was evaluated by the microdilution method in ELISA microplates. At the end of the study, tween 60 was revealed to be better than the others (20, 40 and 80), because it allows a better diffusion of the oils in both liquid and solid media. The MIC of the essential oils ranged from 0.078 to 5 mg/ml, while their MBC varied from 0.078 to 10 mg/ml. The lowest MIC and MBC were recorded with Micrococcus luteus and the highest with Pseudomonas aeruginosa. The chemical screening of these extracts revealed the presence of many compounds including linalol, 1,8-cineole and myrtenol in Lippia multiflora; eugenol and eugenyle acetate in Eugenia caryophyllata; menthone and menthol in Mentha piperita; and camphene, beta phellandrene, ar-curcumene and alpha zingiberene in Zingiber officinale.

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