Inhibitory Effect of Black and Red Pepper and Thyme Extracts and Essential Oils on Enterohemorrhagic Escherichia coli and DNase Activity of Staphylococcus aureus

Document Type: Research article

Authors

1 Department of Food Science and Technology, Azad University, Sofyan, IR Iran.

2 Department of Physiology, Neuroscience Research Center, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran.

3 Food Science and Technology Department, Nutritional Institute, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran.

4 Institute of Medicinal Plants, ACECR, Tehran, IR Iran

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 andStaphylococcus 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 againstEscherichia coli O157:H7 andStaphylococcus 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.

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