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Biologia




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Volume 61, Issue 3

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Antibacterial and antifungal activity of ethanolic extracts from eleven spice plants

Ömer Ertürk
  • Department of Biology, Ordu Faculty of Arts and Sciences, Ondokuz Mayıs University, TR-52750, Perşembe, Ordu, Turkey
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Published Online: 2006-06-01 | DOI: https://doi.org/10.2478/s11756-006-0050-8

Abstract

Eleven ethanolic extracts from spices of Melissa officinalis, Mentha piperita, Laurus nobilis, Rhus coriaria, Dianthus coryophyllum, Piper nigrum, Capsicum annum, Juniperus oxycedrus, Erica arborea, Colutea arborescens, and Cuminum cyminum collected from various regions of Turkey and local markets were assayed for the in vitro antibacterial activity against 3 Gram-positive (Bacillus subtilis, Staphylococcus aureus and S. epidermidis) and 2 Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa), using agar dilution methods. In addition, their possible toxicity to Candida albicans and Aspergillus niger was determined, using both agar dilution and disc-diffusion methods. The minimum inhibition concentration (MIC) of the M. piperita, L. nobilis and J. oxycedrus ethanolic extracts was 5 mg/mL for all the microorganisms tested. P. aeruginosa was the most sensitive bacterial strain to P. nigrum and E. arborea extracts among both Gram-positive and Gram-negative bacteria tested with MIC of 5 mg/mL. The extracts of L. nobilis, D. coryophyllum, J. oxycedrus and C. arborescens showed higher inhibitory activity against the yeast C. albicans and the fungus A. niger than the standard antifungal nystatin.

Keywords: antimicrobial activity; spice plants; plant extracts

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About the article

Published Online: 2006-06-01

Published in Print: 2006-06-01


Citation Information: Biologia, Volume 61, Issue 3, Pages 275–278, ISSN (Online) 1336-9563, ISSN (Print) 0006-3088, DOI: https://doi.org/10.2478/s11756-006-0050-8.

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© 2006 Institute of Molecular Biology, Slovak Academy of Sciences. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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