Antibacterial effect of lavender and rosemary essential oils nanoliposomes
Antibacterial effect of lavender and rosemary essential oils nanoliposomes
faezeh sarafraz,1Mohammad Javad Forouzani-Moghaddam,2,*
1. Msc of Food Microbiology, School of Paramedical, Iran University of Medical Sciences, Tehran, Iran 2. Msc of Food Microbiology, School of Paramedical, Iran University of Medical Sciences, Tehran, Iran
Introduction: After drying the plant in the shade, the essential oils of the sample were separated by water distillation using a Clevenger apparatus. The antibacterial effects of these plants were evaluated by disk diffusion method and preparation of successive dilutions. In order to control and standardize the method, antibiotic discs and standard bacterial strains were used.
Methods: Interactions showed that in dilutions of 1, 1 to 2 and 1 to 4, the inhibitory effect of lavender on five different bacteria together is more and more significant than rosemary.
Results: Comparison of the mean interactions of growth inhibition diameter between bacteria and dilutions of two plants showed that dilution 1 of essential oils has the greatest inhibitory effect on Proteus mirabilis. Also, comparing the different effects of lavender and rosemary essential oils on five different bacteria showed that dilution of 1, 1 to 2 and 1 to 4 of lavender essential oil had the greatest inhibitory effect on Proteus mirabilis compared to other bacteria and its inhibitory effect was more significant than rosemary. . Determination of MIC and MBC levels of lavender and rosemary essential oils showed that the bacteriostatic effect of essential oils on bacteria is similar to that of bacterium Throbacterium faecalis. However, the bactericidal effect of essential oils on all bacteria except Staphylococcus epidermidis is similar.
Conclusion: The results of disk diffusion method in comparison with gentamicin and streptomycin antibiotic disks showed the effect of this plant against the five-way growth studied.