Table 3.
Observed values and validation for the optimal mixture of oregano (ORE; Origanum vulgare), thyme (THY; Thymus vulgaris), and lemongrass (LG; Cymbopogon citratus) essential oils (EOs) against Escherichia coli, Staphylococcus aureus, and Salmonella enterica serotype Enteritidis considering minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values.
| MIC (%)(n = 6) * | MBC (%)(n = 6) * | |||||||
|---|---|---|---|---|---|---|---|---|
| Predicted Value | Observed Value | t-Test (%) | Levene’s Test (%) | Predicted Value | Observed Value | t-Test (%) | Levene’s Test (%) | |
| E. coli | 0.014 | 0.013 | 58.06 | 48.38 | 0.021 | 0.025 | 5.33 | 42.27 |
| S. aureus | 0.034 | 0.031 | 64.94 | 15.18 | 0.051 | 0.075 | 7.56 | 38.81 |
| S. enteritidis | 0.014 | 0.021 | 6.62 | 6.24 | 0.036 | 0.035 | 86.18 | 15.18 |
* The predicted proportions of EOs were 75% (ORE):15% (THY):10% (LG), and 50% (ORE):40% (THY):10% (LG) for MIC and MBC, respectively.