This study evaluates the antimicrobial and antioxidant properties of two essential oils i.e. garlic essential oil (GEO) and fenugreek

essential oil (FEO), along with their 1:1 blend (BEO), under in vitro conditions. Antibacterial effectiveness was measured using agar well diffusion and minimum inhibitory concentration (MIC) methods against four bacterial strains viz. Staphylococcus aureus (MTCC 96), Bacillus cereus (MTCC 1272), Escherichia coli (MTCC 723), and Salmonella enterica serovar Typhi (MTCC 733). Antioxidant activity was assessed by determining radical scavenging capacity through ABTS and DPPH assays. GEO demonstrated strong antibacterial activity, with inhibition zones between 12 mm and 27 mm and MIC values ranging from 8500 to 16000 ppm, showing the highest effectiveness against B. cereus. FEO exhibited selective antibacterial properties, notably inhibiting gram-negative bacteria like E. coli and S. typhi but was ineffective against B. cereus. BEO displayed improved antibacterial activity, likely due to synergistic interactions between GEO and FEO. While both essential oils demonstrated good antioxidant activity individually, their blend showed enhanced antioxidant capacity, evidenced by DPPH inhibition of 71.77% and ABTS inhibition of 62.44% at the highest concentration tested. In conclusion, the combination of these essential oils exhibits significant antimicrobial and antioxidant properties, indicating potential as a natural preservative in the food industry.

Highlights

• Garlic essential oil possess strong antibacterial activity, however, fenugreek essential oil has lower to moderate activity against tested organisms.
• On blending, the antimicrobial and antioxidant activity enhanced significantly.
• Blended essential oils offer promising potential as natural food preservatives due to synergistic effects.