Antimicrobial activity and chemical characterization of the Sardinian plantsCitrus limoncv.pompiaCamarda,Vitis viniferaL. cv. Cannonau,Thymus herba-baronaLoisel andPistacia lentiscusL.

Aim:To assess the antibacterial activity and the chemical characterization ofCitrus lemonvar.pompia(CLP),Vitis viniferaL. cv. (cultivar)Canonau pomacee(VVC),Thyme herba-baronaLoisel (THB) andPistacia lentiscus(PL) against oral bacteria in comparison to that of the same agents added in Modified Liposomes (MLs).Methods:CLP and VVC were obtained from the fresh fruits. THB and PL essential oils were obtained from the aerial part of the plants. Identification of the components was carried out using chromatography. The agents were incorporated into MLs (soy phosphatidylcholine in water/propylene glycol). Anti-bacterial activity was carried out using the bacterial inhibition halo test using planktonicStreptococcus sanguinis,Fusobacterium nucleatum,Streptococcus mutans,Lactobacillus acidophilus,Enterococcus faecalisandCandida albicans. Sensitivity was ranked on the inhibition zone expressed in mm.Results:CLP was rich in phenolic and flavonoids. VVC mostly contained phenolic acids and flavonoids. THB greatly showed monoterpenes and phenols. PL was high in flavonols. All of the drugs, except THB oil, showed higher antimicrobial activity when carried in MLs. Moreover, with the exception of THB oil, none of the agents were effective againstCandida albicans.Conclusions:the antimicrobial efficiency of the drugs was increased in MLs with the exception of THB suggesting a possible interference between THB and the chemical/physical characteristics of the carrier used.