Évaluation de l’activité anti bactérienne et anti oxydante de l’anis vert et du cumin

Abstract

This thesis focuses on evaluating the antioxidant and antibacterial activity of green anise (Pimpinella anisum) and cumin (Cuminum cyminum). In the theoretical part, an in-depth analysis of phytotherapy is presented, highlighting the role of plants in disease treatment through their bioactive compounds. Additionally, the significance of oxidative stress in the development of various conditions is examined, emphasizing the growing need for natural solutions such as plant extracts to counteract this phenomenon. In this context, green anise and cumin were chosen for their richness in phenolic compounds and flavonoids, known for their antioxidant and antimicrobial properties. The practical part of this study presents the results of various analyses, including in vitro tests of antioxidant activity using methods such as the DPPH radical scavenging assay, as well as evaluations of antibacterial activity against specific bacterial strains. An ethnobotanical survey was conducted to enrich our study, revealing that healthcare professionals are more familiar with and frequently use medicinal plants, including green anise and cumin, compared to the general population. However, there are divergences regarding the effectiveness and therapeutic effects of these plants among different groups. These findings highlight the need to promote better education and awareness of the benefits of medicinal plants among the general population. The results underscore the promise of green anise and cumin in various medical and food applications. However, cumin essential oil exhibits significant antibacterial activity, while green anise oil shows antioxidant capacity but without notable antibacterial activity. This finding suggests that cumin deserves particular attention for its antimicrobial and antioxidant properties, opening opportunities in medicine and public health. Future research should focus on optimizing extraction methods and identifying specific bioactive compounds. Furthermore, exploring synergy between different bioactive compounds could pave the way for new therapeutic avenues for cumin and green anise essential oils