Essential oil composition and antibacterial activity of the different parts of Thymus maroccanus Ball: an endemic species in Morocco.

Three essential oils from three samples: stems, leaves and inflorescences of Thymus maroccanus Ball, obtained by hydrodistillation, were analysed by gas chromatography and gas chromatography coupled to mass spectrometry. The oils of stems, leaves and inflorescences afforded 68, 49 and 51 constituents, respectively. Quantitative and qualitative differences have been found between the analysed parts. The most abundant components in the stems oil included carvacrol (60.8%), α-terpineol (4.7%) and p-cymene (2.4%), while carvacrol (33%), p-cymene (25.3%) and α-pinene (11.6%) were the main components in the leaves. In the inflorescences, carvacrol (84.9%) is the major component. Antibacterial activity of the T. maroccanus Ball leaves oil was tested against eight Gram-positive and Gram-negative bacteria by the disc diffusion method. The values of inhibition zones for bacterial strains, which were sensitive to the essential oil of T. maroccanus leaves, were in the range of 11-43 mm.