Abstract
The study aimed to detect the antibacterial activity of coriander extract via investigation of six types of bacteria; three gram-positive reference strain were (Bacillus cereus ATCC 11778, Staphylococcus aureus ATCC 25923 and Enterococcus faecalis ATCC 29212), whilst three gram-negative reference strains were (Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 13311 and Pseudomonas aeruginosa ATCC 27853). All bacterial strains were stored in Brain Heart Infusion (BHI) broth with 20% (v/v) glycerol at 280°C. Prior to susceptibility testing, each strain was inoculated on BHI agar to ensure optimal growth and purity plating suitable. Four different concentrations (12.5%, 25%, 50% and 100%) of the oil were dissolved in dimethyl sulfoxide (DMSO) in triplicates using nutrient agar medium. In general, our study revealed that the coriander oil appeared higher influence on the positive gram strain rather than negative gram strain; this might be due to the gram positive strains are more sensitive and potential of hydrophobic essential oils to disrupt the bacterial cell membrane. The results showed that all tested concentrations of coriander oil as antibacterial activity against gram positive and gram negative bacteria; Salmonella typhimurium and Enterococcus fecalis respectively were appeared resistance at the concentrations 12.5%. In addition the concentration 100% inflicted the highest antibacterial activities. The most susceptible bacteria strains was Staphylococcus aureus with highest inhibition zone values (33mm) at concentration 25% and 100% (40mm).
Highlights
Coriandrum sativum probably originated from Eastern Mediterranean and it was spread as a spice plant to India, China, Russia, Central Europe, and Morocco, and has been cultivated since human antiquity [1]
The agar plate method was adopted to evaluate the antibacterial activity of the extracted oil
Four different concentrations (12.5%, 25%, 50% and 100%) of the oil were dissolved in dimethyl sulfoxide (DMSO) in triplicates using nutrient agar medium
Summary
Coriandrum sativum (coriander) probably originated from Eastern Mediterranean and it was spread as a spice plant to India, China, Russia, Central Europe, and Morocco, and has been cultivated since human antiquity [1]. One of the possibilities for action is the generation of irreversible damage to the membrane of bacterial cells, that induce material losses (cytoplasmic), leakage of ions, loss of energy substrate (glucose, ATP), leading directly to the lysis of bacteria (cytolysis) and death [10]. Another possibility of action is inhibition of production of amylase and protease which stop the toxin production, electron flow and result in coagulation of the cell content [11]. Proposed mechanisms suggest that essential oils interfere with the virus envelope by inhibiting specific processes in the viral replication cycle or by masking viral components, which are necessary for adsorption or entry into host cells, they prevent the cellto-cell virus diffusion [12]
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