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Traditional uses of piper plants to cure diseases are associated with their constituents. In this research, we extracted the essential oils from  Piper betle ,  Piper ramipilum , and  Piper aduncum  by steam distillation yielding extracts of 1.44%, 1.11%, and 1.93% (v/w), respectively. GC-MS analysis showed low-oxygenated terpenes in these Piper species. The identified components of  P. betle, P. ramipilum , and  P. aduncum  consisted of 46, 42, and 43 compounds, respectively.  P. betle  had β-phellandrene (8.67%), 4-terpineol (7.05%), trans-β-caryophyllene (5.44%), α-humulene (6.30%), and caryophyllene oxide (5.53%) as its main constituents. The compounds of β-phellandrene, trans-β-caryophyllene, and caryophyllene oxide were also identified as predominant constituents in  P. ramipilum  along with α-pinene, linalool, and β-selinene compounds with percentages of 7.79, 14.76, 5.36, 6.02, 9.41, and 6.68%, respectively. In addition,  P. aduncum  was dominated by apiole (33.49%) and trans-β-caryophyllene (6.67%). Antibacterial activity against foodborne pathogens was evaluated by a disk diffusion method against  Staphylococcus aureus  and  Escherichia coli . The diluted essential oils of  P. betle  showed the highest sensitivity to  E. coli  with the inhibition zone and activity percentage of 15.38±0.22 mm and 47.11±1.03%, respectively. Meanwhile, the highest antibacterial activity against  S. aureus  was obtained from  P. ramipilum  with an inhibition zone of 11.25 ± 0.22 mm and an activity percentage of 31.48±0.93%. Generally, these Piper species had higher activity against  E. coli  than  S. aureus . Our results demonstrate that  P. betle  and  P. ramipilum  have good potential to be developed as complementary or alternative treatments for foodborne diseases.

Essential Oil Extraction of Piper betle , Piper ramipilum , and Piper aduncum and their Antibacterial Activity against Food borne Pathogens