Volume 15, number 4
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Antibacterial Activity of Piperine and Black Pepper Oil

Dalia M. Hikal

Nutrition and Food Science, Home Economics Department of Facility, Specific Education, Mansoura University, Egypt.

Corresponding Auther E-mail: dr.daliahikal@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2697

ABSTRACT: 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.

KEYWORDS: Antimicrobial; Black Pepper Seeds; Black Pepper Oil and Piperine; Herbs; Spices

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Hikal D. M. Antibacterial Activity of Piperine and Black Pepper Oil. Biosci Biotech Res Asia 2018;15(4).
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Hikal D. M. Antibacterial Activity of Piperine and Black Pepper Oil. Biosci Biotech Res Asia 2018;15(4). Available from: https://www.biotech-asia.org/?p=32494

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