Publication: Investigation of Antibacterial and Antioxidant essential oils in nano Emulsions
Total Views 3
total viewsTotal Downloads 10
total downloadsDate
2021-09
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Mount Kenya University
Cite this Item
Abstract
Essential oils extracted from edible, therapeutics and herbal plants have been
well recognized as natural antimicrobial and antioxidant additives. As viable
antimicrobials, essential oils have been observed to progressively control the
food borne microbes and as well maintain the wellbeing of the body from other
chronic conditions. Due to the hydrophobic nature of the essential oils it’s
difficult to achieve high antimicrobial property when mixing in the nourishment
based items. This has seen the emergence of the Nano-emulsions based essential
oils as the solution to this problem. The aim of this study was to formulate the
non-emulsion oil containing oregano oil and tea tree oil and after which evaluate
its antibacterial and antioxidant activity. The Nano-emulsion was prepared
following the standard procedures and it contained the oil phase, aqueous phase
and the surfactant. The antibacterial and antioxidant activity of the essential oil
based Nano-emulsions were evaluated by disc diffusion and DPPH free radical
scavenging assays respectiverly. L-ascorbic and was used as the standard
antioxidant while ciprofloxacin was used as the standard antibiotic. The
antibacterial activity was evaluated against three bacteria; Pseudomonas
aeruginosa, E.coli and Staphylococcus aureus. The pH results for the two
essential oils at the two different concentration were 6.925± 0.025 and 7.030±
0.020 for 1% and 2% tea tree oil and 7.855 ± 0.005 and 7.390 ± 0.010 for 1%
and 2% oregano oil. The results for the antibacterial activity showed both
essential oil at 2 % had significantly higher antibacterial activity (p<0.05)
against all the bacterial. The Nano-emulsion containing oregano had higher
antibacterial activity against E.coli while the tree tea oil was more effective
against Psudomonanos aeuruginosa. The results for the antioxidant activity of
the tea tree oil Nano-emulsion was not significantly different from each another
at all dose for both 1% and 2% (p>0.05). However, L-ascorbic acid recorded
higher antioxidant activity by recording lower IC50 concentration of 309.9
followed by 2 % tea tree oil Nano emulsion with 570.7 and lastly 1 % tea tree
oil Nano emulsion with 1639.6. In conclusion, the incorporation of the essential
oils in Nano-emulsions which is formulated in different ingredients enhances
their antimicrobial and antioxidant activity
Description
Keywords
Herbal Plants, Microbes, chronic