Antibacterial Effects and Mode of Action of Selected Essential Oils Components against Escherichia coli and Staphylococcus aureus
Table 2
Hydrophobicity () and apolar () and polar () components of the surface tension of E. coli and S. aureus after 1 h of exposure to MIC of selected EOs components.
Bacteria
EOs
Surface tension parameters
(mJ/m2)
E. coli
Control
33.58 ± 1.99b
20.74 ± 1.98bc
2.17 ± 0.42bc
49.52 ± 0.03a
25.86 ± 0.31a
Carveol
34.40 ± 0.74b
16.71 ± 1.94a
1.28 ± 0.29a
54.60 ± 0.62b
33.80 ± 0.76b
Carvone
34.45 ± 0.38b
17.33 ± 0.30ab
1.37 ± 0.03ab
54.64 ± 0.51b
33.44 ± 0.24b
Citronellol
35.88 ± 0.90b
15.74 ± 1.17a
1.13 ± 0.17a
54.66 ± 0.17b
33.86 ± 0.48b
Citronellal
27.8 ± 0.95a
25.93 ± 1.59c
3.41 ± 0.43c
49.34 ± 0.42a
24.48 ± 0.97a
S. aureus
Control
35.44 ± 1.15a
17.09 ± 0.28a
1.48 ± 0.05a
49.57 ± 0.91a
27.68 ± 1.35a
Carveol
34.14 ± 0.60a
15.74 ± 2.00a
1.10 ± 0.32a
56.82 ± 2.49b
37.11 ± 3.96b
Citronellol
35.05 ± 0.38a
14.87 ± 0.34a
1.10 ± 0.03a
50.03 ± 0.56a
29.23 ± 0.64b
Citronellal
34.15 ± 0.01a
16.74 ± 0.35a
1.47 ± 0.11a
47.55 ± 1.53a
25.56 ± 2.04a
Different superscripts within the same column indicate statistical significant differences (). Mean values ± standard deviation for at least three replicates are illustrated.