Table 1.
Antibacterial activity of essential oils using Agar diffusion method
| Micro-organism | Zone of inhibition in diameter (mm) and percentage | ||||
|---|---|---|---|---|---|
| GiO | BSO | OO | RO | Tetracycline (50 µg/mL) | |
| Rhodococus equi | 17.2 ± 0.31 (77.13%) | 5.1 ± 0.29 (22.87%) | 15.1 ± 0.52 (67.71%) | NZ | 22.3 ± 0.31 |
| Bacillus cereus | 19.4 ± 0.22 (62.38%) | 7.5 ± 0.16 (24.12%) | 18.4 ± 0.28 (59.16%) | NZ | 31.1 ± 0.36 |
| Enteococcus faecalis | 15.3 ± 0.25 (61.94%) | 4.5 ± 0.29 (18.22%) | 10.7 ± 0.32 (43.32%) | NZ | 24.7 ± 0.27 |
| Bacillus cereus | 19.4 ± 0.22 (62.38%) | 7.5 ± 0.16 (24.12%) | 18.4 ± 0.28 (59.16%) | NZ | 31.1 ± 0.38 |
| Staphylococcus aureus | 17.9 ± 0.31 (66.05%) | 4.6 ± 0.16 (16.94%) | 16.1 ± 0.25 (59.41%) | NZ | 27.1 ± 0.32 |
| Listeria monocytogenes | 5.9 ± 0.19 (29.79%) | 2.0 ± 0.00 (10.10%) | 5.0 ± 0.00 (25.25%) | NZ | 19.8 ± 0.22 |
| Escherichia coli | 22.9 ± 0.16 (106.02%) | 6.8 ± 0.39 (31.48%) | 10.5 ± 0.31 (48.61%) | NZ | 21.6 ± 0.39 |
| Enterobacter aerogenes | 19.4 ± 0.33 (76.98%) | 4.0 ± 0.32 (15.87%) | 8.9 ± 0.24 (35.32%) | NZ | 25.2 ± 0.41 |
| Cronobacter sakazakii | 12.7 ± 0.72 (56.19%) | 4.1 ± 0.19 (18.14%) | 12.0 ± 0.64 (53.09%) | NZ | 22.6 ± 0.37 |
| Klebsiella pneumonia | 12.5 ± 0.61 (66.49%) | 3.5 ± 0.38 (18.62%) | 9.2 ± 0.15 (48.93%) | NZ | 18.8 ± 0.26 |
| Pseudomonas aeruginosa | 16.2 ± 0.47 (83.51%) | 4.2 ± 0.56 (21.65%) | 14.1 ± 0.18 (72.68%) | NZ | 19.4 ± 0.32 |
| Citrobacter freundii | 15.8 ± 0.61 (67.52%) | 7.2 ± 0.27 (30.77%) | 12.5 ± 0.23 (53.42%) | NZ | 23.4 ± 0.41 |
| Clostridium perfringens | 7.1 ± 0.62 (34.30%) | 2.0 ± 0.00 (9.66%) | 5.1 ± 0.25 (24.64%) | NZ | 20.7 ± 0.26 |
| Micrococcus luteus | 24.2 ± 0.24 (82.03%) | 8.1 ± 0.21 (27.46%) | 18.6 ± 0.29 (63.05%) | NZ | 29.5 ± 0.53 |
| Salmonella typhi | 18.1 ± 0.36 (98.91%) | 3.0 ± 0.00 (16.39%) | 15.2 ± 0.27 (83.06%) | NZ | 18.3 ± 0.28 |
| Vibrio parahaemolyticus | 7.0 ± 0.22 | 2.0 ± 0.06 | 5.7 ± 0.19 | NZ | NT |
| Vibrio cholerae | 7.9 ± 0.42 | 2.5 ± 0.07 | 6.2 ± 0.28 | NZ | NT |
| Salmonella enterica | 16.9 ± 0.34 (92.86%) | 2.8 ± 0.15 (15.38%) | 14.5 ± 0.25 (79.67%) | NZ | 18.2 ± 0.31 |
| Shigella | 11.5 ± 0.38 (119.79%) | 2.0 ± 0.17 (20.83%) | 12.6 ± 0.58 (131.25%) | NZ | 9.6 ± 0.48 |
| Enterococcus hirae | 21.9 ± 0.37 (110.61%) | 5.0 ± 0.08 (25.25%) | 19.1 ± 0.61 (96.46%) | NZ | 19.8 ± 0.36 |
| Listeria ivanovii | 7.4 ± 0.66 | 2.5 ± 0.006 | 5.9 ± 0.45 | NZ | NT |
| Listeria innocua | 8.4 ± 0.62 | 2.9 ± 0.24 | 6.55 ± 0.22 | NZ | NT |
Values are expressed as Mean value ± SEM (standard error of means) and Percentage inhibition
* NZ no zone of inhibition
** NT not tested