Skip to main content

Table 6 Antimicrobial activities of A. graveolens herb and seed essential oils (%)

From: Chemical components of essential oils and biological activities of the aqueous extract of Anethum graveolens L. grown under inorganic and organic conditions

  Treatments Gram-negative Gram-positive Fungi
S.a S.e MRSA E.f E.c K.p P.a* C.a
Herb of dill Control 12.50 ± 0.20a 12.50 ± 0.20b 6.25 ± 0.30b 12.50 ± 0.36c 6.25 ± 0.12c 6.25 ± 0.33b 12.50 ± 0.36 0.80 ± 0.03c
30 kg ha−1 AN 6.25 ± 0.20b 25.00 ± 0.16a 6.25 ± 0.26b 50.00 ± 0.42a 12.50 ± 0.23b 12.50 ± 0.26a 12.50 ± 0.22 0.40 ± 0.01d
60 kg ha−1 AN 6.25 ± 0.20b 3.13 ± 0.09d 6.25 ± 0.22b 12.50 ± 0.36c 3.13 ± 0.08d 3.13 ± 0.23c 12.50 ± 0.45 0.80 ± 0.03c
90 kg ha−1 AN 6.25 ± 0.30b 25.00 ± 0.23a 6.25 ± 0.22b 50.00 ± 0.50a 12.50 ± 0.23b 12.50 ± 0.26a 12.50 ± 0.36 0.80 ± 0.05c
120 kg ha−1 AN 6.25 ± 0.30b 6.25 ± 0.21c 1.60 ± 0.08c 12.50 ± 0.22c 6.25 ± 0.26c 3.13 ± 0.23c 12.50 ± 0.36 0.80 ± 0.05c
7.5 t ha−1 FYM 3.13 ± 0.18c 6.25 ± 0.24c 1.60 ± 0.08c 6.25 ± 0.16d 6.25 ± 0.26c 6.25 ± 0.26b 12.50 ± 0.48 1.60 ± 0.02b
10 t ha−1 FYM 12.50 ± 0.20a 25.00 ± 0.26a 25.00 ± 0.13a 25.00 ± 0.32b 25.00 ± 0.63a 12.50 ± 0.23a 25.00 ± 0.50 6.25 ± 0.10a
12.5 t ha−1 FYM 1.60 ± 0.16d 6.25 ± 0.22c 6.25 ± 0.11b 12.50 ± 0.23c 12.50 ± 0.22b 6.25 ± 0.33b 6.25 ± 0.26 0.80 ± 0.02c
15 t ha−1 FYM 3.13 ± 0.18c 3.13 ± 0.22d 6.25 ± 0.15b 12.50 ± 0.25c 6.25 ± 120c 6.25 ± 0.32b 6.25 ± 0.26 0.80 ± 0.02c
Seed of dill Control 25.00 ± 0.50a 25.00 ± 0.12* 3.13 ± 0.08d 25.00 ± 0.12* 12.50 ± 0.52b 0.80 ± 0.08b 25.00 ± 0.22a 0.10 ± 0.01b
30 kg ha−1 AN 12.50 ± 0.23b 25.00 ± 0.13 6.25 ± 0.12c 25.00 ± 0.11 25.00 ± 0.86a 0.80 ± 0.02b 25.00 ± 0.33a 0.10 ± 0.01b
60 kg ha−1 AN 25.00 ± 0.42a 25.00 ± 0.13 12.5 ± 0.22b 25.00 ± 0.12 12.50 ± 0.23b 0.80 ± 0.01b 25.00 ± 0.24a 0.10 ± 0.01b
90 kg ha−1 AN 12.50 ± 0.46b 25.00 ± 0.15 0.80 ± 0.00e 25.00 ± 0.06 25.00 ± 0.62a 0.80 ± 0.01b 25.00 ± 0.24a 0.10 ± 0.01b
120 kg ha−1 AN 12.50 ± 0.12b 25.00 ± 0.16 6.25 ± 0.18c 25.00 ± 0.06 25.00 ± 0.32a 0.40 ± 0.01c 12.50 ± 0.08b 0.05 ± 0.00c
7.5 t ha−1 FYM 12.50 ± 0.22b 25.00 ± 0.18 25.00 ± 0.36a 25.00 ± 0.06 6.25 ± 0.08c 0.80 ± 0.02b 25.00 ± 0.12a 0.10 ± 0.01b
10 t ha−1 FYM 25.00 ± 0.48a 25.00 ± 0.14 3.13 ± 0.12d 25.00 ± 0.12 25.00 ± 0.23a 12.50 ± 0.13a 25.00 ± 0.18a 0.20 ± 0.02a
12.5 t ha−1 FYM 25.00 ± 0.52a 25.00 ± 0.16 3.13 ± 0.08d 25.00 ± 0.16 12.50 ± 0.08b 0.80 ± 0.03b 25.00 ± 0.22a 0.10 ± 0.01b
15 t ha−1 FYM 12.50 ± 0.50b 25.00 ± 0.16 3.13 ± 0.16d 25.00 ± 0.15 12.50 ± 0.11b 0.80 ± 0.03b 25.00 ± 0.31a 0.05 ± 0.00c
  1. S.a: S. aureus ATCC 29213; S.e: S. epidermidis ATCC 12228; MRSA Methicillin-Resistant Staphylococcus aureus ATCC 43300; E.f: E. faecalis 29212; E.c: E. coli ATCC 25922; K.p: K. pneumoniae ATCC 4352; P.a: P. aeruginosa ATCC 27853; C.a: C. albicans ATCC 10231
  2. *There was not any statistical differences at p < 0.05 level
  3. Values were the means of three replicates
  4. Values with different letters in the same column were significantly (p < 0.05) different
  5. Antimicrobial activities of dill herb and seed essential oils were evaluated separately