The chemical composition of the essential oil of Thymus ciliatus subsp. coloratus, collected from Bir Chouhada (Northern Oum El Bouaghi, Eastern Algerian), was analyzed by GC and GC/MS. The main components of the essential oil were viridiflorol (16.02%), α-pinene (8.75%), camphor (7.5%) and nerolidol (6.95%). The antibacterial activity of the essential oil was tested against 10 gram-positive and gram-negative bacteria by the use of the disc diffusion method. The antioxidant activity was also investigated by the use of β-carotene bleaching method.
