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Abstract In this work we are studied the physical and chemical properties of the essential oils distilled from clove, thyme and marjoram. - We are also studied its chemical composition, antioxidant activity and antimicrobial activity against (bacteria and fungi)-The essential oils of clove, thyme and marjoram are obtained by steam distillation. - We can pref these results as following : The physico-chemical properties of such oils were determined to evaluate their values and application. Marjoram essential oil was distinguished by the highest values of : dextro optical rotation (+ 6.01), acid number (12.03) an ester number ( 187.18), mean while the specific gravity of clove was the highest value (1.0787) the thyme oil was distinguishet by the highest value of refractive index (1.5349) . Chemical composition of medicinal and aromatic oils by using gas chromatography-mass spectrometry showed that clove essential oil contains Six compounds and the main component was (Benzenemethanol) in ration (50.74%), when (0.cymene) compound (42.00%) is considerd the main component of thyme oil .As for marjoram essential oil, the main component was (3-cyclohexen-1-01) in ratio (23.33%) –we also studied the antioxid ants by using (DPPH)and reducing power (R.P.) assay The absorbation value of clove E.O.was ranged from (12.31: 33.91%), Thyme E.O. ranged from (14.27:37.15%), and marjoram E.O. gave absorbition value ranged from (15.2:39.89%), these results as for (DPPH) method as for reducing power method,the results showed that clove E.O.recorded(0.425), Thyme E.O.(0.523) and marjoram E.O.(0.623),and at the same concentration 20%. We studied also the antimicrobial activity of these, three essential oils against nine strains of bacteria. Salmonella sp, Salmonella typhi,Citrobacter sp., proteus mirabilis, Escherichia coli, Kelebsilla pneumoni, Enterococcus, Staph.Coagulase-ve Staph. aureus, and two fungal strains (Asp.oryaza) and (Asp. Niger) These microorganisms cause diseases for human animal and plant, and therefore our results showed that there is adirect relatianship between the concentration of thèse E. oils and the antimicrobial effect of these oils. For the clove E.O. where the concentration of 20% recorded the highest inhibitory area against of all the tested fungi (Asp.niger, Asp,oryaze)in ratio (26.33±1.155), (24.67±o.577), recpetivly E.Coli (-) bacteria recorded (22.00±1.00), staph-coagulase (20.67±577), gram (+) bacteria (staph.aureus) was (15.67±1.528), and entero coccai was (8.33±577) while the thyme oil recorded the highest in hibitim against (Asp Niger Asp.oryaza), in ratio (25.00±1.00), (24.33±o.577) respectively, while staph–caogulase was (24.67±o.577) staph.aureus gram (+) (19.67± 1.528) When the marjoram affected on Asp.orayozu (29.67±1.528), Asp. Niger (26.33±577), Staph coagulase (8.00±1.00) and staph oureo recorded (24.67±577). |