Table 3.
Antimicrobial activity of the essential oils of the four samples given as inhibition zone (measured in mm)a.
| Organism | Dose, µL/disk | Samples of essential oil (IZ, mm) | |||
|---|---|---|---|---|---|
| A | B | C | D | ||
| Escherichia coli | 300 | 26.09 | 29.37 | 28.77 | 21.93 |
| 210 | 20.34 | 26.49 | 26.99 | 19.86 | |
| 147 | 15.68 | 21.21 | 21.73 | 18.56 | |
| 102.9 | 13.84 | 20.37 | 15.38 | 9.04 | |
| 72.03 | 6.79 | 18.00 | 10.45 | 7.14 | |
| 50.42 | 6.10 | 13.29 | 9.68 | 6.18 | |
| Staphyloccocus aureus | 300 | 20.15 | 31.02 | 30.34 | 10.85 |
| 210 | 19.31 | 27.65 | 27.19 | 9.05 | |
| 147 | 12.43 | 23.54 | 26.59 | 7.18 | |
| 102.9 | 10.79 | 21.33 | 19.79 | 6.13 | |
| 72.03 | 7.61 | 20.43 | 15.67 | 6.06 | |
| 50.42 | 8.58 | 18.20 | 10.30 | 5.17 | |
a Mean value, n = 3.