National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present investigation, eleven essential oils (Curry Leaf, Ginger, Azowan, Betel leaf, Black cumin, Marjoram, Hedychium, Calamus, Peppermint, Cinnamon, Basil) were screened, in order to assess their antimicrobial activities against three bacteria (Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa). Of the eleven essential oils studied, Azowan, Peppermint, Basil, Black cumin and Cinnamon oil showed strong antibacterial activity against the pathogens. The Minimum inhibitory concentration (MIC) values of the oils, ranged between 0.48-125 μl/ml. The Minimum Killing Time (MKT) of the oils varied from 0 to 60 mins, at room temperature. The oils retained their antibacterial activities, even after heat treatment (100â—¦C for one hour), and on autoclaving which indicated the presence of barostable and thermostable components in these oils. The phenol co-efficient values of the oils fall between 0.25-0.5. The antibiotic sensitivity pattern of the pathogens had shown multiple antibiotic resistance (MAR). The activities of the oils reported to be bactericidal in nature, and were well compared to the standard antibacterial compounds.
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