In vitro and in vivo evaluation of antimicrobial activities of essential oils extracted from some indigenous spices
Rasheeha Naveed, Iftikhar Hussain, M. Shahid
Mahmood and Masood Akhtar1,2
Institute of Microbiology; 1Department
of Parasitology, Faculty of Veterinary Science, University of
Agriculture, Faisalabad; 2Faculty
of Veterinary Sciences,
Bahauddin Zakariya University, Multan, Pakistan *Corresponding author: driftikharuaf@gmail.com
Abstract
The study was conducted to investigate the
antimicrobial activity of some indigenous essential oils (EOs) extracted by
hydrodistillation from spices such as Cuminum cyminum, Amomum subulatum,
Cinnamomum verumand Syzygium aromaticumagainst Escherichia coli,
Salmonella typhi, Staphylococcus aureus, Bacillus subtilis,
Aspergillus flavusand Candida albicans by performing the disc diffusion assay and
minimum inhibitory concentration (MIC) in-vitro,and in vivo
antibacterial effect of EOs was studied in rabbits infected with S.
aureus and treatment was done at infected site immediately with EOs. Among
all treated groups, C. verum EO treated group showed significant decrease
in viable bacterial counts at infected site after 24h and 48h of infection to
7.4×106 and 7.6×105 cfu, respectively, from 4.3×107
cfu before treatment. C. verum EO was found to be the most
effective against S. aureus and C. albicans, showing zone of
inhibition diameters 34±2.0mm and 50.3±8.6mm respectively. The EOs,
applied at different concentrations, showed variable inhibitory effects to all
the microorganisms tested and more effective than control, both in-vitro
and in-vivo. The results of the present study screened out the
antibacterial and antifungal potential of the EOs, however further dose
dependent studies, both in-vitro and in-vivo are required to find
out their maximum safe levels against bacteria and fungi.