Comparative studies on the antimicrobial activity of black pepper (piper nigrum) and turmeric (curcuma longa) extracts.
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Date
2010-08
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Abstract
In the present study, a total of six extracts of two spices namely black pepper
and turmeric in three solvents were evaluated for their antibacterial and antifungal activity.
The antibacterial activity was measured by agar well diffusion method and antifungal activity
by poisoned food technique. All the extracts showed antibacterial activity against all the test
bacterial isolates. Aqueous extracts of black pepper did not exhibit antibacterial activity
against B. subtilis. In aqueous extract, black pepper and turmeric showed good inhibitory
activity against Staphylococcus aureus with zone of inhibition 25mm to 30mm and 26mm to
28mm respectively. In ethanolic extract, black pepper extract showed antibacterial activity
against all test bacteria with zone of inhibition ranged between 15mm and 22mm while
turmeric showed activity with zone of inhibition ranged between 13mm and 24mm. In
methanolic extract, the diameter of zone of inhibition ranged between 12mm and 28mm in
black pepper and 13mm and 22mm in turmeric. In case of antifungal activity, only turmeric
ethanolic extract showed activity only against Rhizopus stolonifer and Mucor sp. with
percent mycelial growth inhibition ranged between 25% and 30%. Based on this finding,
these extracts may be an alternative to chemical preservatives and used as natural
antimicrobial preservatives to reclaim the shelf-life of food.
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Keywords
Agar well diffusion, antibacterial and antifungal activity, black pepper, extracts, spices
Citation
Pundir Ram Kumar, Jain Pranay. Comparative studies on the antimicrobial activity of black pepper (piper nigrum) and turmeric (curcuma longa) extracts. International Journal of Applied Biology and Pharmaceutical Technology. 2010 Aug-Oct; 1(2): 491-501.