Actividad Antibacteriana y Antioxidante de los Aceites Esenciales Comerciales de Romero, Clavo de Olor, Orégano y Salvia

摘要

This study aimed to compare the chemical composition and in vitro antibacterial and antioxidant activity ofcommercial essential oils of rosemary, clove, oregano, sage and binary combination of clove and oregano. Eugenol(89.58%) for clove, carvacrol (60.71%) for oregano, bornyl acetate (39.64%) for rosemary, linalool (39.26%) for sageand eugenol (56.42%) for binary combination were identified as the main components . In evaluation of antibacterialactivity, the oregano showed the highest inhibition zones and the smallest minimum inhibitory concentration. Thebinary combination with IC50 of 6.40 μg/mL, followed by clove with IC50 of 11.79 μg/mL had excellent antioxidantpotential.