TABLE 2.
Antimicrobial effects of volatile oils on six different bacterial strains.
| Sample | Description | MIC (μg/ml) | |||||
|---|---|---|---|---|---|---|---|
| S. aureus | E. coli | C. albicans | V. harveyi | P. aeruginosa | B. subtilis | ||
| FEN | fennel volatile oil | NA | NA | NA | NA | NA | NA |
| CUMIN | cumin volatile oil | NA | 512 | NA | 512 | NA | 256 |
| MAJO | marjoram volatile oil | NA | 256 | NA | 256 | NA | 128 |
| CAR | caraway volatile oil | NA | NA | NA | NA | NA | NA |
| ANIS | anise volatile oil | NA | 512 | NA | 512 | NA | 512 |
| LAV | lavender volatile oil | NA | NA | NA | NA | NA | 512 |
| streptomycin | positive control | 8 | 16 | NA | 256 | 32 | 16 |
| penicillin G | positive control | 8 | 0.0625 | 8 | 8 | NA | 0.0625 |
Results are presented as minimum inhibitory concentration (MIC) values from three independent experiments. NA, not active at 512 μg/ml.
FEN, volatile oil from fennel (Foeniculum vulgare); CUMIN, volatile oil from cumin (Cuminum cyminum); MAJO, volatile oil from marjoram (Origanum majorana); CAR, volatile oil from caraway (Carum carvi); ANIS, volatile oil from anise (Pimpinella anisum); LAV, volatile oil from lavender (Lavandula angustifolia). Bold values represent active volatile oil samples.