Chemical composition and antibacterial activity of essential oil from fruit of <i>Micromelum integerrimum (Buch.</i>-<i>Ham. ex DC.) Wight & Arn. ex M. Roem</i>
<p>The essential oil extracted from fruit of <i>Micromelum integrrimum</i> were evaluated through gas chromatography and gas chromatography-mass spectroscopy. 52 compounds were identified from the fruit oil representing 99.98% of the oil. The major components of the total fruit oil are monoterpene hydrocarbons (72.23%), oxygenated monoterpenes (14.78%) and sesquiterpene (11.54%) which were predominated by terpinolene (32.21%), α-pinene (17.24%), β-pinene (17.24%), and camphene (4.05%). Moreover, other components that present in 1.45% were aromatic compounds, fatty acid, etc. The essential oil exhibited broad spectrum antimicrobial activity which is concentration dependent and 100 μL of the fruit oil showed the inhibition zones ranging from 7–16 mm. Fruit oil exhibited strong inhibition activity compared to standard anti-bacterial drug neomycin B (22 mm) against <i>Bacillus subtilis</i> MTCC 441 and <i>Bacillus spizizenii</i> ATCC 6633. This is the first hand report on the chemical profiles and promising anti-microbial activity of <i>Micromelum integrrimum</i> fruit essential oil towards <i>Basillus Sp.</i></p
