Antimicrobial activity of paired combinations of the essential oils of <i>Cymbopogon citratus</i> , <i>Cymbopogon giganteus</i> , and <i>Lippia multiflora</i> on <i>Listeria monocytogenes, Staphylococcus aureus</i> and <i>Escherichia coli</i> in rose

This study was designed to assess the antimicrobial properties of the paired combinations of the essential oils (EOs) of Cymbopogon citratus, Cymbopogon giganteus, and Lippia multiflora on Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli in roselle and tamarind drinks. The chemical composition of the EOs was characterized by GC-MC and GC-FID. The microdilution and checkerboard methods were used to assess antimicrobial activities and interactions of the EOs, respectively. The three EOs mainly consisted of oxygenated monoterpenes followed by monoterpene hydrocarbons. The three paired combinations of EOs exhibited synergetic effects against the three bacteria strains in the tamarind water extract and against E. coli in the roselle water extract. The combination of EOs decreased MIC values from 0.5 to 1333 folds. These results showed that paired combinations of the EOs of this study can be used as preservatives in roselle and tamarind water extracts.