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  • ThesisItemOpen Access
    Synthesis, characterization and antimicrobial activity of microcapsules of carrot seed essential oil
    (Punjab Agricultural University, Ludhiana, 2022) Amrinder Singh; Urvashi
    The present investigation deals with chemistry, microencapsulation and antimicrobial potential of carrot (Daucus carota) seed essential oil. Carrot seeds were powered and subjected to hydrodistillation using Clevenger apparatus to extract essential oil. Acid value, saponification value and moisture content of the oil were 4.7 mg g-1, 153.6 mg g-1 and 8.0 %, respectively. Gas chromatography-mass spectrometry of carrot seed essential oil (CSEO) analysis showed the presence of 45 compounds. Major compounds of CSEO were carotol, daucol and daucene. Microcapsules of CSEO were prepared by using coacervation technique. Four combination ratios (Gelatin: Sodium alginate: CSEO) were prepared by varying the concentrations of gelatin and CSEO and keeping the concentration of sodium alginate constant. Unencapsulated and encapsulated CSEO was evaluated for its antimicrobial potential against two bacteria (Gram positive and Gram negative) Staphylococcus aureus and Escherichia coli using disk diffusion method. The inhibition zones of unencapsulated CSEO were found to be 18.0 mm and 13.0 against S. aureus and E. coli, respectively (Table 4.4). However, for encapsulated carrot essential oil the inhibition zones were found to be 15.0 mm and 11.6 mm against S. aureus and E. coli, respectively. Minimum inhibitory concentration (MIC) was also determined at various concentrations (0.1-100 mg ml-1). MIC value of CSEO was observed at 1.5 mg ml−1 while, the encapsulated CSEO displayed MIC value of 2.5 mg ml−1 against S. aureus. Both encapsulated and unencapsulated CSEO showed inhibition at 10 mg ml−1 against E. coli. Unencapsulated essential oil was more effective against both the tested bacteria as compared to encapsulated CSEO. However, encapsulated CSEO retained inhibition for longer durations.