Table 1.
Spices and herbs used for the study and yield of their essential oils.
Table 2.
Inhibition Zone Diameter of essential oils of some selected spices and herbs against food-borne bacteria using agar well diffusion assay.
Table 3.
Minimum inhibitory concentration values of essential oils of spices against food-borne bacteria using microbroth dilution assay.
Table 4.
Combination effects of essential oils of spices against food-borne bacteria using checkerboard titration method.
Fig 1.
Time-kill curves of coriander/cumin seed oil combination against food-borne bacteria (B. cereus, L. monocytogenes, S. aureus and E. coli).
Table 5.
Antioxidant combination effects of active essential oils of spices.
Fig 2.
Relationship between total phenolic content and antibacterial activity of activeessential oils (coriander, cumin and mustard seed oils) against food-borne bacteria.
Fig 3.
Relationship between total phenolic content and DPPH free radical scavenging activity of active essential oil.
Table 6.
Retention factor (Rf) values of active antibacterial and antioxidant constituents isolated from coriander and cumin seed oils by TLC-bioautography.
Table 7.
Antibacterial and antioxidant combination effects of isolated bioactive components*.
Table 8.
Qualitative and quantitative analyses data of bioactive compounds* from coriander and cumin seed oil using DART-MS and HPLC.
Table 9.
Cytotoxic potential of coriander / cumin seed oil combination using brine shrimp lethality assay.
Table 10.
Cytotoxic potential of coriander/cumin seed oil combination using MTT assay.