ESSENTIAL OIL OF DECALEPIS-HAMILTONII AS AN ANTIMICROBIAL AGENT

Essential oil was extracted from the roots of Decalepis hamiltonii usi ng a modified simultaneous distillation and extraction technique. The essential oil inhibited Escherichia cell Salmonella typhi and Saccharo myces uvarum at minimal concentration of 30 mg in case of 10(8) nos of microorganisms/5 mi of broth. It prevented microbial growth in khoa a nd tomato puree for 7 and 21 days, at refrigerated temperature, when u sed at concentrations of 0.16 g/100 g and 0.08 g/100 mi, respectively. The major antimicrobial component of essential oil was identified as 2-hydroxy-4-methoxy benzaldehyde.