EVALUATION OF CHEMICAL COMPOSITION, ANTI-INFLAMMATORY, ANTIBACTERIAL ACTIVITY AND SYNERGISTIC EFFECT BETWEEN ANTIBIOTICS AND THE ESSENTIAL OIL OF ARTEMISIA CAMPESTRIS L.

This present study aimed to elucidate the chemical composition of essential oil (EO) which was obtained from the leaves of Artemisia campestris (Asteraceae) collected in Djelfa region (Algeria). The in-vitro antibacterial activity against six (06) bacterial strains were evaluated, the EO was used alone and associated with antibiotics to assess their synergistic effect. The in-vivo acute toxicity and anti-inflammatory activity were evaluated. In this work thirty-three (33) compounds accounting for 100% of total oil were identified by GC and GC/MS analysis of the essential of A. campestris. Camphor (41.95%), Chrysanthenone (13.95%), and 1,8-Cineole (13.31%) are found to be the major compounds. From the results of the antibacterial activity using disc diffusion method revealed inhibition zones ranging from 18.33 ±0.57 to 24.33± 0.57mm. Gram-negative was more sensitive to EO compared to Gram-positive bacteria. The combined application of EO of the studied specie with standard antibiotics led to a synergistic effect in some bacteria. At the highest tested dose (5000 mg/kg p.o.) the EO of A. campestris did not show signs of acute toxicity. EO of A. campestris reduced significantly the paw edema induced by carrageenan in mice at 27.36%, 39.62%, and 56.60% (after 6 hours) at the doses of 100, 200, and 400 (mg/kg) respectively