مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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1

Information Journal Paper

Title

INHIBITORY EFFECT OF BLACK AND RED PEPPER AND THYME EXTRACTS AND ESSENTIAL OILS ON ENTEROHEMORRHAGIC ESCHERICHIA COLI AND DNASE ACTIVITY OF STAPHYLOCOCCUS AUREUS

Pages

  363-369

Abstract

 In this study, extracts and essential oils of Black and RED PEPPER and THYME were tested for antibacterial activity against ESCHERICHIA COLI O157: H7 and STAPHYLOCOCCUS AUREUS. Black and RED PEPPER and THYME were provided from Iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96o. After 24 h, the crude extract was separated as an alcoholic extract and concentrated by distillation method. Plants were examined for determining their major component and essential oils were separated. Phytochemical analyses were done for detection of some effective substances in extracts. The antibacterial activity against ESCHERICHIA COLI O157: H7 and STAPHYLOCOCCUS AUREUS was tested and the results showed that all extracts and essential oils were effective and essential oils were more active. The extracts and oils that showed antimicrobial activity were later tested to determine the Minimum Inhibitory Dilution (MID) for those bacteria. They were also effective on the inhibition of DNASE ACTIVITY. This study was indicated that extracts and essential oils of Black and RED PEPPER and THYME can play a significant role in inhibition of ESCHERICHIA COLI O157: H7 and STAPHYLOCOCCUS AUREUS.

Cites

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    • Cite

    APA: Copy

    ZARRINGHALAM, MARYAM, ZARINGHALAM, JALAL, SHADNOUSH, MEHDI, SAFAEYAN, FIROUZEH, & TEKIEH, ELAHEH. (2013). INHIBITORY EFFECT OF BLACK AND RED PEPPER AND THYME EXTRACTS AND ESSENTIAL OILS ON ENTEROHEMORRHAGIC ESCHERICHIA COLI AND DNASE ACTIVITY OF STAPHYLOCOCCUS AUREUS. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH (IJPR), 12(3), 363-369. SID. https://sid.ir/paper/288121/en

    Vancouver: Copy

    ZARRINGHALAM MARYAM, ZARINGHALAM JALAL, SHADNOUSH MEHDI, SAFAEYAN FIROUZEH, TEKIEH ELAHEH. INHIBITORY EFFECT OF BLACK AND RED PEPPER AND THYME EXTRACTS AND ESSENTIAL OILS ON ENTEROHEMORRHAGIC ESCHERICHIA COLI AND DNASE ACTIVITY OF STAPHYLOCOCCUS AUREUS. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH (IJPR)[Internet]. 2013;12(3):363-369. Available from: https://sid.ir/paper/288121/en

    IEEE: Copy

    MARYAM ZARRINGHALAM, JALAL ZARINGHALAM, MEHDI SHADNOUSH, FIROUZEH SAFAEYAN, and ELAHEH TEKIEH, “INHIBITORY EFFECT OF BLACK AND RED PEPPER AND THYME EXTRACTS AND ESSENTIAL OILS ON ENTEROHEMORRHAGIC ESCHERICHIA COLI AND DNASE ACTIVITY OF STAPHYLOCOCCUS AUREUS,” IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH (IJPR), vol. 12, no. 3, pp. 363–369, 2013, [Online]. Available: https://sid.ir/paper/288121/en

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