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Investigation of Antibacterial and Antioxidant essential oils in nano Emulsions

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dc.contributor.authorMillicent, Nga’ng’a Gathoni
dc.date.accessioned2022-06-21T07:11:09Z
dc.date.available2022-06-21T07:11:09Z
dc.date.issued2021-09
dc.description.abstractEssential 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 activityen_US
dc.identifier.urihttp://erepository.mku.ac.ke/handle/123456789/5686
dc.language.isoenen_US
dc.publisherMount Kenya Universityen_US
dc.subjectHerbal Plantsen_US
dc.subjectMicrobesen_US
dc.subjectchronicen_US
dc.titleInvestigation of Antibacterial and Antioxidant essential oils in nano Emulsionsen_US
dc.typeOtheren_US
dspace.entity.typePublication
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