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Antimicrobial Activity of Curcuma Longa L., Capsicum Annuum L. and Piper Nigrum at Different Conditions Publisher



Mairmaleksani HS1 ; Samadi N2
Authors
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Authors Affiliations
  1. 1. Faculty of Advanced Sciences and Technology, Islamic Azad University of Medical Sciences, Tehran, Iran
  2. 2. Department of Drug and Food Control, Faculty of Pharmacy and Institutes of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran

Source: Journal of Medicinal Plants Published:2020


Abstract

Background: In addition to creating the desired flavor, spices play an important role in increasing the shelf life of food by inhibiting the growth of a variety of microorganisms. Objective: The purpose of this study was to investigate the antibacterial effect of boiled and non-boiled water extract of Curcuma longa L., Capsicum annuum L. and Piper nigrum alone or in combination. Methods: The antibacterial effect of the spices was investigated against four major food-born pathogens by agar dilution method in different acidic or salty conditions. Results: The results of this study showed that non-biled water extract of C. annuum had the highest antibacterial activity. Gram-positive bacteria were generally more susceptible to the tested spices. The antibacterial activity of the spiceces was reduced by addition of sodium chloride and in acdic pH. A synergistic effect was observed between C. annuum and P. nigrum water extracts agaist Listeria monocytogenes. Conclusion: It seems that by using mixture of spices, suitable antimicrobial preservative systems could be designed for different food products. © 2020. Open access.