An investigation on antimicrobial effects of essential oils of coriander and cumin at different concentrations
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Tarih
2002
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The antimicrobial activity of essential oils of coriander and cumin were investigated at 25 and 50 $mu$g concentrarions. The essential oils of these spice's fruits were determined by steam distillation method. The disk diffusion method was used to measure the antimicrobial activity, and the disks were prepared by absorbing 25 and 50 $mu$g of the essential oil solution, and antimicrobial activities were examined on some Gram positive (Staphylococcus aureus, Bacillus siibtillis, Streptococcus pyogenes), Gram negative (Escherichia coli pUC9, Pseudomanas aeroglnosa) bacteria and a fungi (Candida albicans 174). The findings showed that Gram (-) bacteria were more sensitive to the spices than Gram (+) bacteria. As a result, we found that the low concentrations of essential oils of Coriandrum sativum and Ciiminum cyminum revealed effectively antibacterial effects against some Gram (+) and Gram (-) bacteria used in the study.
Açıklama
Anahtar Kelimeler
Kaynak
Turkish Journal of Field Crops
WoS Q Değeri
Scopus Q Değeri
Cilt
7
Sayı
1
