Effect of concentrations of essential oil and hydroalcoholic extract of Oreganum vulgare "oregano" on the growth of Staphylococcus aureus

Abstract

The objective of this research work was to evaluate the effect of the concentrations of the hydroalcoholic extract and the essential oil of Oreganum vulgare "oregano" on the growth of Staphylococcus aureus. The hypothesis was that the essential oil has an inhibitory effect on the growth of Staphylococcus aureus with respect to the hydroalcoholic extract. An applied research was carried out with experimental design with post-test only, and number of repetitions, using as biological sample the oregano from which essential oil was obtained: by hydrodistillation with concentrations of 10, 20, 40 and 60 ug/ml, and also hydroalcoholic extract by maceration. Concentrations of 10, 20, 40 and 60mg/ml were used. The sowing of Staphylococcus was done in litter and the diffusion method was used to fix the concentrations. For the analysis of results, the variance analysis and multiple comparisons with the Tukey test was used to identify if the average of the halos is different with respect to any treatment. Therefore, the research hypothesis is accepted, finding that the essential oil has greater inhibitory effect in the concentrations of 40 and 60ug/ml with 3.5 and 3.8 cm in diameter of the halo with respect to the hydroalcoholic extract at a concentration of 40mg/ml with 1.9 and 2 cm.