Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms

Abstract

Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.

Systematics Evaluations of Morphological Traits, Chemical Composition, and Antimicrobial Properties of Selected Varieties of Elettaria cardamomum (L.) Maton

“…33 A similar study has also been carried by Teneva et al, the essential oil E. cardamomum showed effectiveness against E. coli, S. aureus, Salmonella sp., and P. vulgaris with a variable susceptibility. 34 More recently our study is also supported by Mutlu-Ingok et al, who observed that the E. cardamomum varieties with high content of α-terpinyl acetate and 1,8-cineole were more active against Campylobacter coli and Campylobacter jejuni . 35 In the present study, we were now reporting that, the role of α-terpinyl acetate and 1,8-cineole showed potentially more effective against microbes as compared to less content originating varieties of α-terpinyl acetate and 1,8-cineole.…”

Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

“…These figures are similar to a previous study involving Vietnamese black pepper essential oil where 3‐carene was reported to be one of the major constituents (29.21%) (Tran et al, ). However, presented results were different from compositional results of essential oils of black pepper harvested from other areas where caryophyllene (about 10%–20%) and limonene (about 10%) were the major compounds (Feng, Jiang, Wang, & Li, ; Han, Beaumont, Rodriguez, & Bahr, ; Kumoro, Hasan, & Singh, ; Morshed, ; Teneva et al, ).…”

Chemical and Biological Evaluation of Essential Oils from Cardamom Species

“…Additionally, we have previously reported that the green cardamom essential oil was active against a large panel of Gram-positive bacteria (mean diameter= 21.77 mm), cariogenic bacteria (mean diameter= 19.51 mm) and fungi (mean diameter= 39.5 mm), with MICs values ranging from 0.023 to 0.046 mg/mL for all bacterial and fungal strains tested [ 25 ]. Recently, Teneva and coworkers [ 33 ] reported that the green cardamom oil (chemotype α-terpinyl acetate 39.03 %, eucalyptol 31.53 %) was active against pathogenic E. coli ATCC 25922, E. coli ATCC 8739, Salmonella sp., S. aureus ATCC 6538P, and P. vulgaris strains with a diameters of inhibition zones between 8 and 10 mm and MICs values from 60 to >600 ppm. In 2017, Mutlu-Ingok and Karbancioglu-Guler [ 34 ] reported that the green cardamom oil (chemotype α-terpinyl acetate 43.4%, eucalyptol 29.2%) was active against Campylobacter jejuni and Campylobacter coli with a diameter of growth inhibition zone ranging from 24.75 mm to 25.58, respectively.…”