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Abstract
The present investigation was carried out to study the chemical and physical characteristics of the essential oils produced from rosemary, thyme and clove, these oils were also tested for their antimicrobial activity. The obtained results could be summarized as follows: the essential oils of rosemary, thyme and clove were obtained by steam distillation. The physico-chemical properties of such oils were determined to evaluate their values and application . rosemary was distinguished by the hishest dextro rotation (+11.21) mean while the specific gravity of clove was higher than rosemary and thyme. The highest acid number recorded to rosemary essential oil (11.84). The chemical composition of essential oils were determined by gas chromatography- mass spectrometry technique. The identified components in rosemary oil were 38. the major compound was borneol 24.12%. Thymol was the major component in thyme essential oil (39.4.%) . As for clove essential oil, the major component was eugenol in relative concentration 83.66%.