Determination the chemical compositions of the garlic and clove essential oils by gas chromatography and compare their antimicrobial activity with nanosilver and antibiotic

This experiment was conducted to determine the chemical compositions of the garlic and clove essential oils and compare their antimicrobial activity with nanosilver and current antibiotics used in veterinary medicine. The garlic and clove plants were processed for oil extraction. Chemical composition of essential oils was determined using gas chromatography. Diallyl disulfide and eugenol had the greatest contribution in the essential oil of garlic and clove, respectively (25.50 and 63.37%). Garlic and clove essential oils and nanosilver in 5 levels (0.5, 1, 2, 4 and 8 microliter) and commom antibiotics in veterinary medicine were infused into sterile 6 milimeter filter paper discs. The discs were put on muller hinton agar that cultured with rumen fluid. After 24 hours, inhibition zone diameter were measured with caliper. Differences between inhibition zone diameter of treatments were significant (P<0.05). Neomycin and tetracycline combination and oxy tetracycline had the highest antibacterial activity with inhibition zone diameter of 38.033 and 25.020 millimeter respectively. Inhibition zone diameter of nanosilver and clove essential oil was significantly higher than neomycin (P<0.05). Antibacterial effect of nanosilver versus clove essential oil was only higher in level of 0.5 and 8 (P<0.05).