Antimycobacterial and antibiofilm activity of garlic essential oil using vapor phase techniquesAshirbad Sarangi, Bhabani Shankar Das, Sunil Swick Rout, Ambika Sahoo, Sidhartha Giri, Debapriya Bhattacharya

Extensive documentation on the antimicrobial properties of essential oils and their constituents has been carried out by several workers. Although the mechanism of action of a few essential oil components has been elucidated in many pioneering works in the past, detailed knowledge of most of the compounds and their mechanism of action is still lacking. This knowledge is particularly important f...

Background and Objectives: The chemical composition and antimicrobial activity of bitter orange (Citrus aurantium) leaf, ripe and unripe peel essential oils, cultivated in southwest of Iran, were investigated. Materials and Methods: The analysis of chemical composition of hydro-distilled essential oils was carried out by GC-MS. The disc diffusion and broth micro-dilution were used to assay t...

An improved method of sample preparation was used in a microplate assay to evaluate the bactericidal activity levels of 96 essential oils and 23 oil compounds against Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica obtained from food and clinical sources. Bactericidal activity (BA50) was defined as the percentage of the sample in the assay mixture...

Oils extracted from the leaves of Eupatorium adenophorum were tested in vitro and in vivo against the soilborne pathogen Pythium myriotylum which causes soft rot, a devastating disease of commercial ginger production in China. Twelve compounds accounting for 99.15% of the total oil composition were identified by GC-MS. The major components were 10Hβ-9-oxo-agerophorone (37.03%), 10Hα-9-oxo-agero...

ABSTRACT: The essential oil of plant material is the fraction isolated by means of several methods such as liquid carbon dioxide, microwaves and low or high pressure distillation employing boiling water or hot steam and is chemically defined as terpenoids namely monoterpene and the oxygenated form. Since these compounds might be employed as flavour contributors due to their chemical nature, it ...