ANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS AND EXTRACTS FROM BLACK PEPPER, CUMIN, CORIANDER AND CARDAMOM AGAINST SOME PATHOGENIC AND SAPROPHYTIC MICROORGANISMS

摘要

The antimicrobial activity of essential oils and extracts of fruits of black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) and saprophytic (Bacillus cereus ATCC 11778, Penicillium sp., Rhizopus sp.,Aspergillus niger, Saccharomyces cerevisiae) microorganisms was examined by disc-diffusion and well-diffusion methods. The essential oils and the extracts inhibited the growth of pathogenic and saprophytic microorganisms causing gastrointestinal diseases. Gram-positive bacteria were more sensitive to the extracts and oils (inhibition zones between 9.5 and 20 mm) and the minimum inhibitory concentration was more than 600 ppm. The tested Gram-negative bacteria were less sensitive (zones of inhibition between 8 and 12 mm) with a minimum bactericidal concentration more than 600 ppm. The obtained essential oils and extracts are suitable for use as biopreservative agents.