Antioxidant, Antidiabetic, and Antibacterial Potentials and Chemical Composition of Salvia officinalis and Mentha suaveolens Grown Wild in Morocco

Table 3

In vitro antibacterial activities of the essential oils (EOs) of Salvia officinalis and Mentha suaveolens via the disc-diffusion method. Chloramphenicol and DMSO were used as a positive and negative control, respectively.

	S. officinalis EO (10 μl/disc)	M. suaveolens EO (10 μl/disc)	Chloramphenicol (30 μg/disc)	10% DMSO (10 μl/disc)
Gram-positive bacteria
Staphylococcus aureus	28.0 ± 0.6	31.6 ± 0.6^a	30.8 ± 0.6	—
Staphylococcus epidermidis	25.1 ± 0.5	27.5 ± 0.3^a	28.7 ± 0.3	—
Enterococcus faecalis	20.2 ± 0.4	22.7 ± 0.4^a	23.4 ± 0.3	—
Listeria monocytogenes	25.0 ± 0.3	29.6 ± 0.4^a	27.5 ± 0.2	—
Bacillus cereus	26.8 ± 0.4	30.4 ± 0.3^a	29.0 ± 0.2	—
Gram-negative bacteria
Escherichia coli	18.6 ± 0.3	21.7 ± 0.2^a	28.1 ± 0.3	—
Salmonella typhimurium	16.3 ± 0.2	18.7 ± 0.1^a,b	21.0 ± 0.3	—
Klebsiella pneumoniae	17.6 ± 0.2	19.4 ± 0.2^a,b	23.1 ± 0.2	—
Proteus mirabilis	17.1 ± 0.3	21.3 ± 0.1^a,b	25.3 ± 0.5	—
Pseudomonas aeruginosa	8.1 ± 0.5^b	9.2 ± 0.1^b	—	—

Values are the mean zone of inhibition (mm) ± SD. (–), undetected activity. ^a,b vs. S. officinalis EO and chloramphenicol, respectively.