scholarly journals Antibacterial Activity of Piperine and Black Pepper Oil

2018 ◽  
Vol 15 (4) ◽  
pp. 877-880 ◽  
Author(s):  
Dalia M. Hikal
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Antibacterial Agent ◽  
Black Pepper ◽  
Diffusion Method ◽  
Piper Nigrum ◽  
Inhibition Activity ◽  
Gram Positive Bacteria ◽  
Spore Forming Bacteria ◽  
Agar Well Diffusion Method

Black pepper (Piper nigrum L.) is known as king of spices and it's sharp taste is due to the presence of piperine which is the main bioactive alkaloid in the fruit. In the present study both of piperine and black pepper oil in different concentrations evaluated for their antimicrobial activity against Staphylococcus aureus (G+ coccoid shaped bacteria), Bacillus subtilis (G+ long spore forming bacteria), Salmonella sp and E.coli (G- short rod bacteria). The inhibition activity was measured by using agar well diffusion method. Piperine and black pepper oil showed antibacterial activity with all tested Gram positive bacteria with zones ranged from 8.23-18.1mm and 3.14-10.43,respectively. The results showed that piperine is an excellent antibacterial agent with all tested bacteria.

scholarly journals Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms

2016 ◽  
Vol 20 (2) ◽  
pp. 39-52 ◽  
Author(s):  
Desislava Teneva ◽  
Zapryana Denkova ◽  
Bogdan Goranov ◽  
Rositsa Denkova ◽  
Georgi Kostov ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Essential Oils ◽  
Black Pepper ◽  
Diffusion Method ◽  
Piper Nigrum ◽  
Oil Composition ◽  
Gram Positive Bacteria ◽  
Inhibition Zones ◽  
Main Components

Abstract Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.

scholarly journals Antimicrobial Activity of two Mentha Species Essential Oil and its Dependence on Different Origin and Chemical Diversity

2018 ◽  
Vol 13 (8) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Mária Pl'uchtová ◽  
Teresa Gervasi ◽  
Qada Benameur ◽  
Vito Pellizzeri ◽  
Daniela Grul'ová ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibition Zone ◽  
Chemical Diversity ◽  
Diffusion Method ◽  
Salmonella Spp ◽  
Disk Diffusion Method ◽  
Gram Positive Bacteria ◽  
Growth Inhibition Zone

Genus Mentha presents group of plants which are the most studied in family Lamiaceae. Aboveground parts are used for different purposes in pharmacy, food industry or confectionery. Most important is natural product extracted from leaves - essential oil (EO). The aim of presented experiment was to demonstrate different chemotype and compare antibacterial activity of two Mentha species EO. Plant samples were obtained from various environments – from Slovakia and from Italy. Dominant compounds were determined by GC/MS. The results showed high amount of menthol and menthone in tested Slovak peppermint EO. On the other hand, carvone and 1,8-cineole were determinate as dominant compounds in Italian spearmint EO. The antimicrobial activity of the EO was investigated by disc diffusion and broth micro dilution methods. EO was evaluated for their antibacterial activity against 7 microorganisms: Enterobacter cloacae, Salmonella spp., Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, Streptococcus pyogenes. The determination results of antibacterial activity by agar disk diffusion method ranged from 7 to 14 mm of the growth inhibition zone. MIC of tested mint EO varied from 0.625 to 2.5 μg/mL. In addition, both EO showed relatively the same antibacterial activity against the selected Gram-negative bacteria. However, there is a variation in the antibacterial activity against Gram-positive bacteria.

Antibacterial Activity of Alimentary Plants Against Staphylococcus aureus Growth

1994 ◽  
Vol 22 (02) ◽  
pp. 169-174 ◽  
Author(s):  
Cristina Pérez ◽  
Claudia Anesini
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Theobroma Cacao ◽  
Plant Material ◽  
Penicillin G ◽  
Diffusion Method ◽  
Piper Nigrum ◽  
Ripe Fruit ◽  
Ethanol Extracts ◽  
Agar Well Diffusion Method

Alimentary plants were screened for antibacterial activity against a penicillin G resistant strain of Staphylococcus aureus. Twenty-five samples of plant material corresponding to 21 species from 13 families were used. Both aqueous and ethanol extracts were obtained from them. Antibacterial activity was determined by the agar-well diffusion method, using cephazolin as a standard antibiotic. Seventeen ethanol extracts were found active. Eugenia caryophyllata (clavo de olor*) flowers, Myristica fragans (nuez moscada*) seeds, Theobroma cacao (cacao*) seed bark, Triticum sp (trigo*) fruit, Zea mays (maíz*) fruit and Piper nigrum (pimienta*) ripe fruit produced some of the more active extracts (*= Argentine vulgar names).

scholarly journals COMPARATIVE ANTIBACTERIAL EFFICACY OF METHANOL AND AQUEOUS EXTRACT OF M. PANICULATA AGAINST X. CITRI AND X. CAMPESTRIS

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Ankita Sharma
Keyword(s):  
Antibacterial Activity ◽  
Leaf Extract ◽  
Plant Pathogens ◽  
Diffusion Method ◽  
Antibacterial Efficacy ◽  
Inhibition Activity ◽  
Murraya Paniculata ◽  
Growth Inhibition Activity ◽  
Antibacterial Potential ◽  
Agar Well Diffusion Method

In this study, Murraya paniculata was analysed for its antibacterial activity by using different solvents like methanol and aqueous against two plant pathogens i.e. X. citri and X. campestris and observed the growth inhibition activity ranging from 20 µl - 100 µl. The antibacterial potential of M. paniculata (leaf and stem) by using two different solvents was studied by agar well diffusion method and we observed that at 100 µl it’s showed significant result against both the tested bacteria. Highest antibacterial activity was observed by the methanolic leaf extract of M. paniculata against X. citri i.e.13.22±0.05 mm at 100 µl of concentration.

scholarly journals Sintesis dan Uji Aktivitas Antibakteri Senyawa N-fenil-4-klorobenzamida

2018 ◽  
Vol 6 (2) ◽  
pp. 212
Author(s):  
Elok Dea Orens Ubung Wisnu ◽  
Indah Purnama Sary ◽  
Dwi Koko Pratoko
Keyword(s):  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Antibacterial Agent ◽  
Diffusion Method ◽  
Gram Negative Bacteria ◽  
Crystal Shape ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Benzamide Derivatives

N-phenylbenzamide is benzamide derivatives, which is potential as an antibacterial agent. N-phenyl-4-chlorobenzamide is N-phenylbenzamide derivative that substitued by chloro to the para position and it was expected to enhance the antibacterial activity. N-phenyl-4-chlorobenzamide was synthesized by reacting 1,3-diphenyilthiourea and 4-chlorobenzoil chloride. This compound has been purified and provided 53% of product with crystal shape, white color, and melting point of 195-197 oC. The purification of this compound was confirmed by TLC and the structure was identified by 1H-NMR, 13C-NMR, and FTIR spectroscopy. This compound was tested for its activity against gram positive bacteria Staphylococcus aureus and gram negative bacteria Pseudomonas aeruginosa, evaluated by well diffusion method and the result showed no activity against both Staphylococcus aureus and Pseudomonas aeruginosa.   Keywords: N-phenyl-4-chlorobenzamide, synthesis, antibacterial activity

SYNTHESIS OF PIPERINE - PIPERAZINE ANALOGUES AND THEIR ANTIBACTERIAL ACTIVITY

INDIAN DRUGS ◽  
2021 ◽  
Vol 58 (06) ◽  
pp. 30-35
Author(s):  
Naveen K. Kottakki ◽  
◽  
Amperayani K. Rao ◽  
Keyword(s):  
Antibacterial Activity ◽  
Inhibitory Concentration ◽  
Diffusion Method ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Aromatic Nitro ◽  
Heterocyclic Moiety ◽  
Agar Well Diffusion Method

In the current study, a series of piperine – piperazine analogues (5a to 5f) were designed and synthesized. The piperine was isolated from pepper and used for the conjugation with heterocyclic moiety for better biological activity. The piperazine heterocyclic was chosen for conjugation with piperine. The newly synthesized structures were determined by IR, 1H NMR and 13C NMR spectral data. The compounds were examined for their anti‐microbial activity against gram-positive (Bacillus subtilis) and gram-negative (Vibrio cholerae) bacteria using the agar well diffusion method. The newly synthesized compounds exhibited capable activities against V. cholerae and B. subtilis and it showed minimum inhibitory concentration. Among all the synthesized compounds, 5f has the highest activity (26 mm) against gram-positive bacteria and (29mm) against gram-negative bacteria. The remaining compounds showed appreciable antibacterial activity. The enhanced activity of the synthesized compounds may be due to the presence of conjugated amide linkage with the natural product piperine and piperazine heterocyclic molecule. The substituents present on the aromatic (nitro-substituted) ring also influenced the activity of the compound.

scholarly journals Intracellular Biosynthesis and Antibacterial Activity of Silver Nanoparticles Using Edible Mushrooms

2012 ◽  
Vol 4 (4) ◽  
pp. 55-61 ◽  
Author(s):  
Sankaran MIRUNALINI ◽  
Vadivel ARULMOZHI ◽  
Krishnamoorthy DEEPALAKSHMI ◽  
Mani KRISHNAVENI
Keyword(s):  
Silver Nanoparticles ◽  
Antibacterial Activity ◽  
Antibacterial Agent ◽  
Cost Effective ◽  
Edible Mushroom ◽  
Diffusion Method ◽  
Disc Diffusion ◽  
Disc Diffusion Method ◽  
Gram Positive Bacteria ◽  
Mushroom Extracts

The process of biosynthesis of silver nanoparticles is a simple, cost effective and eco-friendly approach. Biosynthesis of silver nanoparticles using some commonly available edible mushroom extracts and their antimicrobial activity was demonstrated in the current study. The formation of silver nanoparticles was confirmed by UV, FTIR and SEM and antibacterial activity was tested using disc diffusion method. From the results it is confirmed the successful formation of silver nanoparticles using mushroom extracts; they performed their role as a reducing and capping agent and also exhibited a potent antibacterial activity against S. aureus (gram positive bacteria). Thus the biosynthesis of silver nanoparticles using edible mushroom extract will deserve to be a good candidate as an antibacterial agent.

scholarly journals Eksplorasi Antibakteri dari Kapang Tanah Arboretum

2020 ◽  
Vol 25 (3) ◽  
pp. 456-461
Author(s):  
Rizal Dwinto Rochman ◽  
Titiek Sunartatie ◽  
Usamah Afiff
Keyword(s):  
Antibacterial Activity ◽  
Antibacterial Agent ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Mold Growth ◽  
Antibiotic Resistant ◽  
Coli Isolate ◽  
Activity Test ◽  
Agar Well Diffusion Method

Research to discover new antibacterial agent has been increasing due to the increasing number of pathogenic bacteria become antibiotic-resistant. Microbiomes in soil mold have antibacterial potency by producing secondary metabolites. The aim of this research was to isolate soil molds from the Faculty of Forestry Arboretum at IPB University. Arboretum’s soil was sampled ± 7.5 g from several points with maximum depth of 15 cm from surface. Mold isolate were cultivated for 28 days using waterbath shaker. Cultivated mycelium and soil filtrate were then separated and extracted using different methods and solvents, prior to antibacterial activity test using agar well diffusion method. Six isolates from Aspergillus, Penicillium, Paecilomyces, and Verticilium were used in this research. Cultivatation using sabouraud dextrose broth (SDB) contains pepton and dextrose in 25°C capable of stimulating mold growth. The research showed the result of secondary metabolit had antibacterial characteristic toward tested bacteria. The results of antibacterial activity test on both mycelium and soil filtrate extract showed that soil mold isolates had antibacterial activity against Staphylococcus aureus and Escherichia coli. Isolate 103A originated from soil filtrate formed the largest inhibition zone on both tested pathogens.   Keywords: antibacteria, mycelium, soil filtrate, soil mold

scholarly journals Antibacterial efficacy of spice extracts against Streptococcus mutans and Lactobacillus acidophilus – An in-vitro study

2021 ◽  
Vol 4 ◽  
pp. 73-77
Author(s):  
Pooja Latti ◽  
R. Subramaniam ◽  
G. M. Prashant
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Streptococcus Mutans ◽  
Lactobacillus Acidophilus ◽  
Black Pepper ◽  
Maximum Activity ◽  
Diffusion Method ◽  
Local Market ◽  
Zone Of Inhibition

Objectives: To evaluate the antibacterial activity of black pepper, Indian bay leaf, cinnamon, and cumin against Streptococcus mutans and Lactobacillus acidophilus in-vitro and to determine their minimum inhibitory concentration (MIC). Materials and Methods: The spices (cinnamon, cumin, Indian bay leaf, and black pepper) were obtained from local market, were dried and powdered. Solvent extracts were prepared with methanol by maceration, followed by filtration and evaporation. The antimicrobial activity was assessed using cup plate diffusion method, followed by determination of MIC of the extracts. Statistical analysis was performed using one-way analysis of variance and Tukey’s post hoc test was used for pairwise comparison. P < 0.05 was considered statistically significant. Results: All the four extracts showed significant antimicrobial activity. Cinnamon demonstrated maximum activity against S. mutans (zone of inhibition of 18.1 mm ± 0.30) and L. acidophilus (zone of inhibition of 17.9 mm ± 0.44) with the least MIC against the organisms (<0.05 mg/ml). Conclusion: All the spice extracts tested demonstrated significant antibacterial activity against S. mutans and L. acidophilus. On comparison of the antibacterial activities of all the four extracts, cinnamon extract emerged as the potent agent.

scholarly journals Comparison of Antimicrobial Activity ofAllium sativumCloves from China and Taşköprü, Turkey

2018 ◽  
Vol 2018 ◽  
pp. 1-5 ◽  
Author(s):  
Ali Yetgin ◽  
Kerem Canlı ◽  
Ergin Murat Altuner
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Candida Albicans ◽  
Antifungal Activity ◽  
Allium Sativum ◽  
Antimicrobial Activities ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Gram Negative ◽  
Gram Positive Bacteria

In this study, antimicrobial activities of two different samples ofAllium sativumL. from Turkey (TR) (Taşköprü, Kastamonu, Turkey) and China (CN) were determined. A broad spectrum of Gram-negative and Gram-positive bacteria (17 bacteria) including species ofBacillus,Enterobacter,Enterococcus,Escherichia,Klebsiella,Listeria,Pseudomonas,Salmonella, andStaphylococcuswere used for testing antibacterial activity. In addition, antifungal activity againstCandida albicanswas also investigated. Antimicrobial activity was tested by using 3 different processes (chopping, freezing, and slicing by the disk diffusion method). The results showed that TR garlic presented more antimicrobial activity than CN garlic. Mechanism of activity of CN garlic could be proposed to be different from that of TR garlic.

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