Antibacterial activity against S. agalactiae of four essential oils of peppermint (Mentha piperita L.), lemongrass (Cymbopogon citratus), garlic (Allium sativum), and green tea (Camellia sinensis)
Paper Details
Antibacterial activity against S. agalactiae of four essential oils of peppermint (Mentha piperita L.), lemongrass (Cymbopogon citratus), garlic (Allium sativum), and green tea (Camellia sinensis)
Abstract
The antibacterial activity test of four essential oils, including peppermint (Mentha piperita), lemongrass (Cymbopogon citratus), garlic (Allium sativum), and green tea (Camellia sinensis) at 100% concentration, was conducted by agar well diffusion method. The results of peppermint EO showed the largest zone of inhibition (23.00±3.93 mm), and S. agalactiae was considered susceptible. The following result is lemongrass EO (19.50±2.66 mm) showed tested organism was intermediately inhibited but was nonsusceptible with garlic EO (ZOI=12.50±2.48 mm) and green tea EO (ZOI=9.00±2.19 mm). Then, the experiment was performed to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The results recorded the MIC increasing gradually as follows: lemongrass EO (0.6%) < peppermint EO (0.75%) < garlic EO (1.75%) < green tea EO (4.5%). Similarly, the MBC value was lemon grass EO (1.0%) < peppermint EO (1.75%) < garlic EO (1.75%), and non-identified MBC of green tea EO. The difference in MIC/MBC along with ZOI between peppermint and lemongrass is believed to depend on the degree of diffusion of essential oil into agar medium and how the compounds affect bacterial cells.
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Huyen Nguyen Thi Thuong, Thi-Hieu Tran, Phuong Nguyen Ngoc, Van-Thanh Vo (2022), Antibacterial activity against S. agalactiae of four essential oils of peppermint (Mentha piperita L.), lemongrass (Cymbopogon citratus), garlic (Allium sativum), and green tea (Camellia sinensis); IJB, V21, N6, December, P76-82
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