STUDY OF ESSENTIAL OILS FOR THEIR ANTIMICROBIAL PROPERTIES AGAINST MICROORGANISMJAYSMITA CHALIHA, NEETA BHAGAT AND HIMANSHU BHIMANI
Essential oils are highly trending due to their wide scope of properties. Essential oils of cinnamon, clove, palmarosa and tea tree, obtained from a local licensed distiller, were tested against grampositive (Bacillus subtilis and Staphylococcus aureus) and gram-negative bacteria (Enterobacter sp. and Escherichia coli). The essential oils were diluted to four different concentrations each (100%, 75%, 50% and 25%) and tested. Cefotaxime (50mcg, 30mcg, and 10mcg) and 0.5% Tween20 (v/v) were chosen as positive and negative control respectively. It was observed that out of all the four oils, cinnamon essential oil showed the highest antimicrobial activity, followed by that of clove. Cinnamon and clove showed antimicrobial activity in all the concentrations. Enterobacter sp. was observed to have the highest susceptibility towards cinnamon essential oil. Palmarosa oil showed the lowest antimicrobial activity and was not ith effective at lower concentrations. Cinnamon has potential to be used in therapeutics to overcome antibiotic drug resistance and as a natural alternative to synthetic therapeutics, preservative.