Evaluation of In-vitro Antibacterial Activity of Selected Essential Oils
2017
Rath, Chandi C. | Priyadarshanee, Monika
In the present investigation, seven essential oils [Beetle (Piper betel) , Ajwain (Trachyspermum ammi), Blackcumin (Nigella sativa), Curry leaf (Murraya koenigii), Marjuram (Origanum marjorana), Calamus (Acorus calamus) , Hedychium (Hedychium coronarium)], were used to assess their antibacterial potential against three bacteria (E. coli, S. aureus and P. aeruginosa). The Minimum Inhibitory Concentration (MIC) values of the oils ranged between 1.9-62.50 μl/ml while studied through tube dilution method. The oils retained their antibacterial activities even after heat treatment (100°C for one hour), and also on autoclaving and sonication. Black cumin oil showed instant or immediate anti-bacterial action against the three test pathogens resulting in an irreversible damage to the cells. The anti-bacterial activity of these essential oils could be attributable to the membrane inhibition mechanism. The phenol coefficient value of the oils observed (0.25- 0.75) to be significant. The activity of the oils is reported to be bactericidal and well compared to the standard antibacterial compounds used.
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