الفهرس 
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Abstract
In this work we are studied the physical and chemical properties of the
essential oils distilled from clove, thyme and marjoram.
- We are also studied its chemical composition, antioxidant activity and
antimicrobial activity against (bacteria and fungi)-The essential oils of
clove, thyme and marjoram are obtained by steam distillation.
- We can pref these results as following :
The physico-chemical properties of such oils were determined to evaluate
their values and application.
Marjoram essential oil was distinguished by the highest values of : dextro
optical rotation (+ 6.01), acid number (12.03) an ester number ( 187.18), mean
while the specific gravity of clove was the highest value (1.0787) the thyme oil
was distinguishet by the highest value of refractive index (1.5349) .
Chemical composition of medicinal and aromatic oils by using gas
chromatography-mass spectrometry showed that clove essential oil contains Six
compounds and the main component was (Benzenemethanol) in ration
(50.74%), when (0.cymene) compound (42.00%) is considerd the main
component of thyme oil .As for marjoram essential oil, the main component was
(3-cyclohexen-1-01) in ratio (23.33%) –we also studied the antioxid ants by
using (DPPH)and reducing power (R.P.) assay The absorbation value of clove
E.O.was ranged from (12.31: 33.91%), Thyme E.O. ranged from
(14.27:37.15%), and marjoram E.O. gave absorbition value ranged from
(15.2:39.89%), these results as for (DPPH) method as for reducing power method,the results showed that clove E.O.recorded(0.425), Thyme E.O.(0.523)
and marjoram E.O.(0.623),and at the same concentration 20%. We studied also
the antimicrobial activity of these, three essential oils against nine strains of
bacteria.
Salmonella sp, Salmonella typhi,Citrobacter sp., proteus mirabilis,
Escherichia coli, Kelebsilla pneumoni, Enterococcus, Staph.Coagulase-ve
Staph. aureus, and two fungal strains (Asp.oryaza) and (Asp. Niger) These
microorganisms cause diseases for human animal and plant, and therefore our
results showed that there is adirect relatianship between the concentration of
thèse E. oils and the antimicrobial effect of these oils.
For the clove E.O. where the concentration of 20% recorded the highest
inhibitory area against of all the tested fungi (Asp.niger, Asp,oryaze)in ratio
(26.33±1.155), (24.67±o.577), recpetivly E.Coli (-) bacteria recorded
(22.00±1.00), staph-coagulase (20.67±577), gram (+) bacteria (staph.aureus)
was (15.67±1.528), and entero coccai was (8.33±577) while the thyme oil
recorded the highest in hibitim against (Asp Niger Asp.oryaza), in ratio
(25.00±1.00), (24.33±o.577) respectively, while staph–caogulase was
(24.67±o.577) staph.aureus gram (+) (19.67± 1.528) When the marjoram
affected on Asp.orayozu (29.67±1.528), Asp. Niger (26.33±577), Staph
coagulase (8.00±1.00) and staph oureo recorded (24.67±577).