Abstract

Simmi Singh*, Lavkush Tiwari, Punj Kulshrestha, Shivkant Sharma and Paramsukh

ABSTRACT

Essential oils are widely used in the treatment of skin disease. They are also important as a flavouring agent in the food industry. Clove essential oil is used traditionally as flavouring agent and antimicrobial material in food. Neem oil is beneficial to the skin. The study was done on antibacterial and antifungal activities of extracted and readymade essential oils of clove spice and Neem herb. The further study of total phenolic content of essential oils. The essential oils of spice and herb showed antibacterial and antifungal activities which were tested against Gram negative bacteria such as Escherichia coli(ATCC 9961), Proteus vulgaris(ATCC 25933), Salmonella typhi (ATCC 23564), Pseudomonas aeruginosa(ATCC 19154), Gram positive bacteria Staphylococcus aureus(ATCC 6538) and filamentous fungi Aspergillus niger(ATCC 934), Mucor sp.(ATCC 1279), Penicillium sp.(ATCC 28682). Agar well diffusion assay was performed to study the antibacterial and antifungal activities of essential oils. Total phenolic content of essential oils was measured by Folin-Ciocalteu method. Highest antibacterial activity of clove oil observed at 100?l concentration, gave 19 mm zone of inhibition against Pseudomonas aeruginosa. Highest antifungal activity of clove oil observed at 100?l concentration, gave 31 mm against Aspergillus niger and Penicillium sp. And also found that clove essential oil have 23.44 mg/g highest phenolic compound. Phenolic compound is most important compound which is responsible for antibacterial and antifungal activities. The study reported important and comparison of spice and herb essential oils and their used as antibacterial and antifungal agent in pharmaceutical and food industry.