“…One of the novel ways to reduce the proliferation of microorganisms is the use of essential oils [35]. Thus, the antimicrobial activities of the essential oil of P.pulchrum were studied against eight bacterial and three fungi strains ( T. parthenium camphor -53.8%, trans-β-farnesene -8.3% [24] T. punctatum camphor -45.5%, trans-β-farnesene -7.4% [24] T. chiliophyllum camphor -32.5%, 1,8-cineol -16.1% [14] T. armenum camphor -27%, 1,8-cineol -11% [25] T. vulgare camphor -22.3-41.4%, 1,8-cineol -10.5-26.4% [26] T. pinnatum camphor -23.2%, α-penine -8.5%, camphene -7.7% [27] T. angulatum 1,8-cineol -75.3%, camphor -8.1% [22] T. praeteritum borneol -28%, 1,8-cineol -12% [3] T. audibertii artemisia keton -39.8%, trans-linalool oxide -32% [11] T. messicyticu thujone -51% [3] T. argyrophyllum cis-thujone -69.9% [13] T. balsamita carvone -52% [25] T. longifolium eudesmol -22.5%, 1,4-dimethyl azulene -13.5%, germacrone -8.2% [28] [23,24,37]. However, other publications reported that the essential oils of T. parthenium (from various regions) were resistant to E. coli, B. subtilis and S. aureus [5,38].…”