Phytochemical characterisation, antioxidant and anti-microbial efficacy of allspice Pimenta dioica

Abstract

Pimenta dioica (L.) Merr (also known as Pimenta Officinalis) belongs to the family Myrtaceae is globally as valuable spices. This is commonly known as allspice, Jamaica pepper and Pimento. This spice possesses the characteristic flavor and aroma of clove, nutmeg, cinnamon and black pepper, all combined in this one spice, hence named allspice. Allspice is used for treating indigestion which might be due to the abundance of the common polyphenol Eugenol , known to stimulate digestive enzymes. The present study was aimed in analysing the bioactive compounds present in P.diocia. Additionally, the antibacterial efficacy of P.diocia was determined. GC-MS Pattern of the ethanolic extract confirms the presence of eugenol a potent bioactive compound and qualitative analysis revealed the presence of various phytoconstituents. The ethanolic extract of plant proved to have anti-microbial effect on disease causing microbes such as Pseudomonas aeruginosa ,Bacillus anthracis, Klebsiella pneumoniae and Streptococcus pneumoniae with MIC of 5mg of the ethanolic extract which may be due to the different phytocontituents in the plant extract and partly due to eugenol a potent anti-microbial compound. The results of the present study indicate that Pimenta dioica is a good source of bioactive compounds and possess antibacterial activity which might be due to presence of eugenol.