Vapour phase antibacterial activities of essential oil of cajuput, cinnamon, and lemon grass
The antibacterial properties in the vapor phase of three types essential oils includingrnCinnamomum burmannii, Melaleuca cajuputi, and Cymbopogon citratus wererncompared. The essential oils were tested against two different types of bacteria i.e.rnEscherichia coli and Staphylococcus aureus. The micro-atmosphere discrnvolatilization method for vapor phase antibacterial tests were used. The bacteria werernexposed to the vapor of essential oils either for 6 hours or 24 hours. For the 6 hourrnexposure experiments, the bacteria were allowed to grow until 24 hour was reachedrnwithout being exposed to the essential oil vapor. The percentage reduction of bacteriarncolonies were evaluated to determine the antibacterial activities. Cinnamon essentialrnoil was found to have the highest percentage reduction against the two bacteria, andrncajuput essential oil was found to have the lowest percentage reduction. The cajuputrnessential oil has high antibacterial activities during the initial 6 hours which is due tornthe fast initial evaporation rate. Cinnamon and Lemon grass essential oil, have morernstable evaporation rates yielding more stable antibacterial activities during the 24 hourrnperiod.
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