Open AccessAntibacterial Activity of Piperine and Black Pepper Oil
Author(s) -
Dalia M. Hikal
Publication year - 2018
Publication title -
biosciences biotechnology research asia/biosciences biotechnology research asia
Language(s) - English
Resource type - Journals
eISSN - 2456-2602
pISSN - 0973-1245
DOI - 10.13005/bbra/2697
Subject(s) - piperine , pepper , bacteria , food science , antibacterial activity , agar diffusion test , piper , chemistry , antimicrobial , salmonella , staphylococcus aureus , traditional medicine , microbiology and biotechnology , biology , botany , medicine , genetics , organic chemistry
Black pepper (Piper nigrum L.) is known as king of spices and it's sharp taste is due to the presence of piperine which is the main bioactive alkaloid in the fruit. In the present study both of piperine and black pepper oil in different concentrations evaluated for their antimicrobial activity against Staphylococcus aureus (G+ coccoid shaped bacteria), Bacillus subtilis (G+ long spore forming bacteria), Salmonella sp and E.coli (G- short rod bacteria). The inhibition activity was measured by using agar well diffusion method. Piperine and black pepper oil showed antibacterial activity with all tested Gram positive bacteria with zones ranged from 8.23-18.1mm and 3.14-10.43,respectively. The results showed that piperine is an excellent antibacterial agent with all tested bacteria.