Abstract
Objective: The present work aims to compare the essential oils (EOs) of Lemongrass (Cymbopogon citratus), Clove (Syzygium aromaticum), and Tulsi (Ocimum sp.) having antimicrobial activity and to find the most effective EO against different types of foodborne microorganisms.
 Methods: The EOs were investigated for its antimicrobial activity against different types of Gram-negative and Gram-positive bacteria such as Escherichia coli, Micrococcus luteus, Staphylococcus aureus, and Bacillus cereus and fungal strains such as Aspergillus niger, Candida albicans, Chaetomium globosum, and Penicillium funiculosum by agar well diffusion method. The antimicrobial actions of these EOs were evaluated by calculating the zone of inhibition.
 Results: Of the three EOs used in the study, the effect of clove oil was found greater against all the microorganisms followed by lemongrass and tulsi EOs. All the microorganisms used in the study were found sensitive to clove EO, wherein the highest zone of inhibition was observed in A. niger (41.56±5.05 mm) and P. funiculosum (40.34±4.83 mm), and C. globosum (39.53±1.69 mm) and smallest in S. aureus (9.77±0.93) and E. coli 1(11.07±0.52). Moreover, it was also found that EOs exhibit more sensitivity toward Gram-positive bacteria than Gram-negative bacteria.
 Conclusion: The successful effectiveness of EO can play an important role in resolving the major problem of human health arising due to the use of chemical preservative. It was found that EO of clove oil was the most effective against fungal and bacterial strains than lemongrass and tulsi EOs. Furthermore, clove oil is less costly than lemongrass and tulsi oil; it can be more economic and promising to be used as a food preservative against foodborne pathogens.
Highlights
Food preservatives are the compounds which are being tremendously used for increasing the lifespan of food, by preventing decomposition caused by the growth of microorganisms and maintaining the quality and integrity of food [1]
The diameter of the zones of inhibition varied depending on essential oils (EOs) (30%) and bacterial or fungal species used
The strongest inhibition activity of lemongrass EO was observed against A. niger (50.15±0.82 mm), C. albicans (37.17±2.03 mm), C. globosum (34.73±1.21 mm), and M. luteus (20.47±1.47 mm) (Table 1), (Figs. 1 and 2) as compared to clove and tulsi oils tested
Summary
Food preservatives are the compounds which are being tremendously used for increasing the lifespan of food, by preventing decomposition caused by the growth of microorganisms and maintaining the quality and integrity of food [1]. From the past few decades, the synthetic chemical compounds such as sodium benzoate, benzoic acid, sodium sorbate, potassium sorbate, and sodium nitrite and nuclear radiations are being used by food industries as preservatives. These have proved to be very efficacious in increasing the shelf life by preventing or delaying the growth of bacteria, molds, insects, and other harmful microorganisms. Harmful effects arising from tremendous use of synthetic compounds have encouraged the idea of replacing the chemical additives with essential oils (EOs) having natural antimicrobial properties, antioxidant properties, and their application in food preservation
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