Comparative analysis of the inhibitory properties of oregano (Origanum vulgare) and rosemary (Rosemarinus officinalis) leaf extracts against Staphylococcus aureus

Date of Completion

2018

Document Type

Capstone Project

Degree Name

Grade 12

Keywords

Origanum, Rosmarinus, Antibacterial Agents

Abstract

e procedure started in the extraction of the Oregano and Rosemary, Kirby Bauer Diffusion Method, dripping of extract and ethanol, wherein the extracts that were used have different concentrations, including 100% oregano, 100% rosemary, 50% oregano and rosemary, 25% rosemary and 75% oregano, and 25% oregano and 75% rosemary. Each concentration was dripped at 20 microliters. The bacteria were swabbed and incubated for 24 hours. Thereafter, the statistical treatment that was used to assess the data was One-Way ANOVA. In this study, it showed that there is a significant difference between the effectivity of rosemary and oregano, with rosemary having a stronger effect against the bacteria. While there is also a significant difference in the effectivity of the combined extracts that were tested.

Comments

Call Number: RP SHS 18 21

Location: Research Commons

First Advisor

Pancho E. Ercilla

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