Figure Ligand
  1. Figure 1 Schematic of the fabricated microwave and assembly used in this study
  2. Figure 2 Influence of microwave power on essential oil yield
  3. Figure 3 Influence of extraction time on essential oil yield
  4. Figure 4 Influence of temperature on essential oil yield
  5. Figure 5 Antibacterial activities of a: HD essential oil against E-coli b: HD essential oil against S. aureus c: MAHD essential oil against E-coli and d: MAHD essential oil against S. aureus
  6. Figure 6 Zone of inhibition of MAHD and HD extracted essential oil against Escherichia coli and Staphylococcus aureus bacteria
  7. Figure 7 Plot of percentage of DPPH radical scavenging capacity against the concentration of essential oils By MAHD and HD methods