Abstract
Spices are rich in essential oils and are known to possess antiviral, antibacterial, antifungal and insecticidal properties. This study evaluated the inhibitory effect and physicochemical properties of essential oil from some selected spices. Cinnamon, ginger and garlic were pulverized and extracted using the Soxhlet method with n-Hexane. The extracted oils were subjected to physicochemical and microbial analysis. Results showed that ginger gave the highest oil yield (7.01%) in comparison with cinnamon and garlic: 2.75 and 1.33 % oil yields at respective 10.62, 14.29and 11.16 % moisture contents. Iodine value, acid value and free fatty acid value was significantly (p
Highlights
Essential oils (EOs) are plant-derived volatiles with a hydrophobic character
Spices are rich in essential oils and extracts, with established antimicrobial activity
Several EOs from medicinal and aromatic plants have been known since ancient years to possess biological activity, antibacterial and antioxidant properties [9; 10; 11].Essential oils can be obtained through fermentation, expression, effleurage or extraction but according to [12] the most generally used method for mass production is the steam method
Summary
Essential oils (EOs) are plant-derived volatiles with a hydrophobic character. They have been defined as intricate mixtures of volatile, odoriferous, lipophilic and liquid substances [1; 2]. Spices are rich in essential oils and extracts, with established antimicrobial activity. Most herbs and spices exhibit antimicrobial activity due to the fractions of their essential oils. Several EOs from medicinal and aromatic plants have been known since ancient years to possess biological activity, ,, antibacterial and antioxidant properties [9; 10; 11].Essential oils can be obtained through fermentation, expression, effleurage or extraction but according to [12] the most generally used method for mass production is the steam method
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