In-vitro assessment of antimicrobial and antioxidant potential of essential oils from Lemongrass (Cymbopogon citratus), Cinnamon (Cinnamomum verum) and Clove (Syzygium aromaticum)

The present study was envisaged to investigate in-vitro antimicrobial and antioxidant efficacy of lemongrass, cinnamon and clove essential oils for their potential application in meat products. Antimicrobial potential was measured by using zone inhibition assay and Minimum Inhibitory Concentration (MIC) against foodborne pathogens including Gram positive and Gram negative whereas, antioxidant assay was done using DPPH and ABTS radical scavenging activity. MIC values of lemongrass oil ranged from 500–3000 ppm and was found more effective against Gram positive than Gram negative organisms whereas cinnamon as well as clove oil were effective against both the classes of organisms. ABTS and DPPH radical scavenging activity of all the three different oils were measured at five different concentrations and as per MIC values, the DPPH values were ranging from 38.05–48.45% whereas ABTS values ranged from 25.17–45.66% for three oils under investigation. It is concluded that these essential oils possess potent antimicrobial and antioxidant activity and can be used as a natural alternative for preservation in meat industry.