Author/Authors :
Zarringhalam, Maryam Department of Microbiology - International Branch of Shahid Beheshti Medical University, Tehran , Zaringhalam, Jalal Department of Physiology - Neuroscience Research Center - Shahid Beheshti University of Medical Sciences, Tehran , Shadnoush, Mehdi Food Science and Technology Department - Nutritional Institute - Shahid Beheshti University of Medical Sciences, Tehran , Safaeyan, Firouzeh Department of Microbiology - Tabriz University of Medical Sciences , Tekieh, Elaheh Department of Physiology - Neuroscience Research Center - Shahid Beheshti University of Medical Sciences, Tehran
Abstract :
In this study, extracts and essential oils of Black and Red pepper and Thyme were tested for antibacterial activity against Escherichia coli O157: H7 and Staphylococcus aureus. Black and Red pepper and Thyme were provided from Iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96°. After 24 h, the crude extract was separated as an alcoholic extract and concentrated by distillation method. Plants were examined for determining their major component and essential oils were separated. Phytochemical analyses were done for detection of some effective substances in extracts. The antibacterial activity against Escherichia coli O157: H7 and Staphylococcus aureus was tested and the results showed that all extracts and essential oils were effective and essential oils were more active. The extracts and oils that showed antimicrobial activity were later tested to determine the
Minimum Inhibitory Dilution (MID) for those bacteria. They were also effective on the
inhibition of DNase activity. This study was indicated that extracts and essential oils of Black and Red pepper and Thyme can play a significant role in inhibition of Escherichia coli O157: H7 and Staphylococcus aureus.
Keywords :
Escherichia coli O157: H7 , Staphylococcus aureus , DNase activity , Black pepper , Red pepper , Thyme
