<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Four popular spices black pepper (<italic>Piper nigrum</italic> L.), cumin (<italic>Cuminum cyminum</italic> L.), coriander (<italic>Coriandrum sativum</italic> L.) and cardamom (<italic>Elettaria cardamomum</italic>) 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 (<italic>Escherichia coli</italic> ATCC 25922, <italic>Escherichia coli</italic> ATCC 8739, <italic>Salmonella</italic> sp. (clinical isolate), <italic>Staphylococcus aureus</italic> ATCC 6538P, <italic>Proteus vulgaris</italic> 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.</p></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.

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

Department of Microbiology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002,

Department of Biochemistry and molecular biology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002,

Department of Essential oils, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002,

Department of Wine and Brewing, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002,

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were...

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

Online veröffentlicht: 28. Dez. 2016

Seitenbereich: 39 - 52

DOI: https://doi.org/10.1515/aucft-2016-0014

Schlüsselwörter
essential oil, spices, chemical composition, GC-MS, antimicrobial activity

© 2016 Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Online veröffentlicht: 28. Dez. 2016

Seitenbereich: 39 - 52

DOI: https://doi.org/10.1515/aucft-2016-0014

Schlüsselwörteressential oil, spices, chemical composition, GC-MS, antimicrobial activity

© 2016 Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
essential oil, spices, chemical composition, GC-MS, antimicrobial activity