The processing and concentration of neem leaf (Azadirachta indica L.) essential oil against Pseudomonas aeruginosa isolated from Philippine native chicken

Abstract

Pseudomonas aeruginosa resistance to antibiotics results in high risks of infection in both humans and poultry. Neem leaf (Azadirachta indica L.) poses different active compounds that have antimicrobial properties. This study determines the antimicrobial processing of NLEO using the 60°C water bath temperature of the vacuum-rotary evaporator, the minimum inhibition concentration (MIC), zone of inhibition (ZOI), and level of concentration according to potency. The results of the study showed that the production of NLEO is at an appropriate temperature. The produced NLEO assessed through MIC after 24 hours of post-exposure revealed that 100% NLEO concentration has the highest mean percentage (86.08%). In addition to this, establishing the appraisal level of concentration of NLEO revealed that upon 72 hours post-exposure, treatments with 85% to 100% NLEO concentration had a wider ZOI. Furthermore, after 72 hours of post-exposure, the antimicrobial potency of NLEO against Pseudomonas aeruginosa showed potency and was in an acceptable range of 60% to 150%. Thus, NLEO can act as an alternative to controlling Pseudomonas aeruginosa isolated from Philippine native chicken.