Antibacterial, Antioxidant, and in silico NADPH Oxidase Inhibition Studies of Essential Oils of Lavandula dentata against Foodborne Pathogens

Table 3

Inhibition zone diameter (mm) of linalool and EO extracted from L. dentata against bacterial strains (means ± SEM).

	Inhibition diameter (mm)
	Gram-negative bacteria			Gram-positive bacteria
	E. coli (CIP 53126)	P. aeruginosa (CIP 82118)	S. enterica (CIP 8039)	B. subtilis (CIP 5262)	S. aureus (CIP 483)
Lavender EO	17.08 ± 0.79^b	9.06 ± 0.63^c	15.16 ± 0.72^c	15.08 ± 0.65^c	15.08 ± 1.22^c
Linalool	20.08 ± 0.65^b	15.08 ± 0.50^b	23.08 ± 1.22^b	29.00 ± 1.15^b	25.00 ± 1.73^b
Streptomycin	NI	9.00 ± 0.57^c	—	10.08 ± 1.22^c	NI
Vancomycin	NI	12.91 ± 0.50^bc	—	—	14.08 ± 0.65^c
Chloramphenicol	35.08 ± 1.80^a	34.00 ± 1.44^a	36.91 ± 1.80^a	35.00 ± 2.30^a	36.83 ± 1.87^a

NI : no inhibition. In every column, values with different letters are significantly different .