Black Pepper Oil Research Articles

Whole UVCB Tests Can Yield Biotic and Abiotic Degradation Kinetics of Known and Unknown Constituents for an Enhanced UVCB Degradation Profile.

The green transition and move towards safe and sustainable-by-design chemicals entail the need for new methods to study the biodegradability of UVCBs (substances of Unknown or Variable composition, Complex reaction products and Biological materials). Standard simulation biodegradation tests have been developed for single substances and are generally not applicable for UVCBs. The aims of this study were (1) to combine a whole UVCB biodegradation test with a sensitive constituent specific analytical technique, (2) to measure biotic and abiotic degradation of known and unknown UVCB constituents and (3) to determine the impact of a WWTP discharge on the constituent specific biodegradation in stream water. Lavender oil and black pepper oil are of significance in the perfume and cosmetics industries and served as model UVCBs. Stream water sampled upstream and downstream of a wastewater treatment plant (WWTP) discharge point was used as inoculum (i.e., naturally and wastewater adapted bacterial consortia). Tests were conducted in gastight headspace vials and automated Arrow Solid Phase Microextraction GC-MS-scan was applied on unopened vials. Peak area ratios between biotic test systems and abiotic controls were used to determine primary biodegradation kinetics, and freshly spiked analytical references to separate biotic from abiotic degradation. Biodegradation half-times were below 20 days for all known (8-12) and unknown constituents (>78) in the essential oils. Dual column GC-MS analysis produced a level 2 identification of 16 unknown lavender constituents. Biodegradation kinetics were similar in inoculum taken before and after the WWTP outlet, confirming that native stream microorganisms were competent degraders.

Use of black pepper oil in growing-quail diets and its impact on growth, carcass measurements, intestinal microbiota, and blood chemistry

Abstract. Supplements derived from plants are utilized to maintain and promote the growth efficiency of animals. The use of black pepper oil (BPO) has recently generated significant scientific interest, primarily because of its potential beneficial effects on both humans and animals. The goal of the current study was to determine how dietary BPO supplementation affected growth performance, characteristics of growing quails' immunity, antioxidant status, and carcass yield. A total of 240 growing quails (1 week old) were divided into five equal groups, each with 36 birds (four replicates of 12 each). A basal diet containing no BPO (0 g kg−1) was given to the first group, and the second, third, and fourth groups were given a diet that was supplemented with BPO (0.4, 0.8, 1.2, and 1.6 g kg−1, respectively). In comparison to a control group, quails' diets that were supplemented with 0.8 g BPO kg−1 showed improvements in final live body weight, body weight gain, and feed conversion ratio of 10.68 %, 12.6 %, and 18.2 %, respectively. During the whole study period (1 to 5 weeks), quails fed diets with 0.8 g BPO consumed less feed than the other groups and control. Due to BPO treatment, there were no statistically significant changes in any of the carcass parameters. BPO-supplemented groups had significantly elevated plasma levels of albumin and globulin than control groups (P < 0.05), but the albumin/globulin ratio was reported to be significantly decreased (P < 0.05) in birds supplemented with diets containing BPO compared to the control group. When compared to the control, the liver enzyme activity (aspartate transaminase (AST) and alanine transaminase (ALT)) in blood plasma was reported to be significantly increased in the quails given 0.4 and 0.8 g BPO kg−1. Glutathione and catalase activities were significantly higher in the group given diets supplemented with BPO (1.2 g kg−1) than they were in the control group. In comparison to the control, the supplementation of BPO in the diets of quail significantly enhanced (P < 0.05) the lipid profile in the plasma, moreover decreasing the caecal content pH (P < 0.05). In comparison to the control, the populations of lactobacilli, coliform, Salmonella spp., and Escherichia coli in the caecum significantly decreased in the BPO-supplemented groups (P < 0.05). In conclusion, dietary BPO supplementation in Japanese quails' diet can boost growth performance and antioxidant indices, enhance lipid profile and carcass traits, and reduce intestinal infections.

Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger

Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger

Essential oil of black pepper (Piper nigrum) and cardamom (Amomum sublatum roxb) as a natural food preservative for plum RTS

Ready-to-serve (RTS) drinks and fruit juices are crucial due to their high calorie, fiber, and vitamin content. However, their limited shelf life and rapid nutrient loss raise food safety concerns. Applied artificial preservatives may be allergic and cause adverse health effects on humans; consequently, worldwide concern about using natural preservatives instead of artificial ones. This study's main focus is to replace artificial preservatives by applying essential oils from black pepper (Bp) and cardamom (Cd) as natural preservatives in plum RTS drinks. The essential oil was extracted by hydro-distillation using a Clevenger type apparatus and stored at 4 to 6 °C. Following, plum juice was extracted by a screw press juice extractor and afterward maintained at 0.3 % acidity and 15°-brix (°Bx) total soluble solid (TSS), finally, pasteurized at 90 °C for 10 min and stored at refrigeration temperature. After preparation of RTS, it was divided into four equal batches of 250 cm3 with no additives (A), 0.100 cm3 ethanol (B), samples C and D were prepared with 0.090 cm3 of ethanol and 0.010 cm3 of essential oils of Bp and Cd. The samples were stored at a refrigerated temperature of 4 to 6 °C and analysis of pH, % titratable acidity, mg of ascorbic acid, TSS, % total sugar, % reducing sugar, free radical scavenging activity (%RSA), total microbial count, and yeast-mold count were carried out at a fixed interval of 7 days for 28 days. Overall, significant variations were observed in the blank sample compared with the sample containing the essential oils of Bp and cardamom Cd during the storage period of 28 days. These findings highlighted valuable insights into the essential oils of Bp and Cd exhibit the preservative effect in plum RTS; ultimately, cardamom essential oil exhibits the best preservative effect on plum RTS.

Black pepper (Piper nigrum L.) essential oil counteracts dexamethasone-induced hepatic injury via modulating PGC-1α/ PPAR-α pathway in rats

We previously characterized the volatile compounds of black pepper (Piper nigrum) essential oil (BPEO) and demonstrated its mitigating effect against dexamethasone-induced pancreatic damage. Herein, we investigated the protective effect of the oil against dexamethasone-induced hepatotoxicity in rats and pinned the possible underlying mechanisms. In the in vivo experiment, male Wistar rats were divided into five groups. The first group served as the normal control receiving a saline solution (Control). The second group was subjected to hepatic damage through dexamethasone exposure (Dexa) at 10 mg/kg. The third group received both dexamethasone and metformin (Met) at a dose of 50 mg/kg. The remaining two groups were exposed to dexamethasone along with black pepper oil administration at low and high doses (BPEO, 0.5 mL/kg and 1 mL/kg). We showed that BPEO offset toxicity manifestations, as indicated by reducing monocyte infiltration, hepatocyte degeneration and vacuolation, and reduction of ALT and AST levels. Moreover, relative to the dexamethasone-treated rats, BPEO declined the number of PGC-1α positive hepatocytes and activated the expression of PPAR-α in the liver. BPEO showed comparable hepatoprotective potency to the standard drug, metformin, especially at the higher dose tested (1 mL/kg). This study showcases the promising potential of BPEO in thwarting dexamethasone-induced adverse effects on the liver by alleviating hepatic biomarkers hikes and preventing histopathological changes and fibrosis. Finally, it opens a new avenue on the potential role of BPEO in modulating steroid-induced hepatic injury through the PGC-1α/ PPAR-α pathway.

Production of spread cheese by incorporating micro-encapsulated pepper oil with corn oil

The incorporation of functional ingredients in cheese is a new technology application in the food industry. Black pepper oil and corn oil were purchased from commercial stores and micro-encapsulated with the 0:0 g, 15:0 g, 0:15 g, 7.5:7.5 g named as T1 to T4 respectively and added into the cheese while maintaining the standard process. Prepared samples were put into 175 ml glass bottles and kept for sensory, chemical, and microbiological analyses at room temperature and then chilled. The sensory attributes were examined using the hedonic test. The exception of taste, no significant differences in qualitative attributes was identified in all samples. To assess the shelf life of the product designed for marketability, measurements were made on a regular basis for microbiological characteristics such as total plate count, yeast and molds, and coliforms, as well as chemical data such as pH, moisture content, and titratable acidity. The micro-encapsulated products showed a minimum change in the sensory and chemical attributes therefore, it can be concluded that the microencapsulation technology is useful to produce a better spread cheese.

The role of turmeric and black pepper oil nanoemulsion in attenuating cytokine storm triggered by duck hepatitis A virus type I (DHAV-I)-induced infection in ducklings

The cytokine storm induced by duck hepatitis A virus type 1 (DHAV-1) infection significantly contributes to severe, rapid deaths and economic losses in the duck industry in Egypt. This study aimed to investigate the potential inhibitory effect of a nanoemulsion containing turmeric and black pepper oil on the immune response and pathogenesis of DHAV-1 in ducklings. A total of 105 ducklings from nonvaccinated breeders were divided into 5 experimental groups, each comprising 21 birds. The negative control group (G1) remained noninfected with DHAV-1 and nontreated with nanoemulsion, while the positive control group (G2) was infected with DHAV-1 but not treated with nanoemulsion. The other 2 groups (G3, the supplemented group which was noninfected with DHAV-1), and group 4 (the prophylactic group G4) which was infected with DHAV-1, both received nanoemulsion throughout the experiment. Group 5 (G5, the therapeutic group), on the other hand, which was infected with DHAV-1 received nanoemulsion only from the onset of clinical signs. At 5 days old, the ducklings in the positive control (G2), the prophylactic (G4), and the therapeutic group (G5) were infected with DHAV-1. All the ducklings in the infected groups exhibited depression, anorexia, and opisthotonos, and their livers displayed various degrees of ecchymotic hemorrhage, liver enlargement, and microscopic pathological lesions. Notably, the positive control group (G2) experienced the most severe and pronounced effects compared to the other infected groups treated with the nanoemulsion. Meanwhile, the viral RNA loads were lower in the liver tissues of the infected ducklings treated with the nanoemulsion (G4, and G5) compared to the positive control group G2. Additionally, the nanoemulsion effectively modulated proinflammatory cytokine expression, antioxidant enzymes, liver enzymes, and lipid profile of treated ducklings. In conclusion, the turmeric and black pepper oil nanoemulsion has the potential to be a therapeutic agent for regulating and modulating the immune response, decreasing DHAV-1-induced cytokine storms, and minimizing mortality and economic losses in the duck business. More research is needed to understand how turmeric and black pepper oil nanoemulsion alleviates DHVA-1-induced cytokine storms and lowers duckling mortality.

Antioxidant and antimicrobial potential of essential oils of different types of pepper (Piper sp.)

Essential oils are mixtures of potent compounds with biological effects, such as those with antioxidant, antimicrobial, antitumor and/or anti-inflammatory effects. In this paper, the antioxidant and antimicrobial activity of essential oils of different types of commercial pepper was tested. Essential oils are prepared by hydrodistillation. Polyphenol content, reduction potential and DPPH radical inhibition were analyzed. Antimicrobial activity was tested on reference strains using the diffusion technique. The analysis showed that the essential oil of black pepper has a significantly higher antioxidant potential compared to the essential oils of green and white pepper. High antimicrobial activity was also found for the black pepper essential oil sample, except in the case of Pseudomonas aeruginosa.

Toxicity of Black Pepper Oil and Piperine on Egg Hatchability of the European Corn Borer, Ostrinia nubilalis (Hubner) and Evaluate their Potential Phytotoxicity

Toxicity of Black Pepper Oil and Piperine on Egg Hatchability of the European Corn Borer, Ostrinia nubilalis (Hubner) and Evaluate their Potential Phytotoxicity

Parameter evaluation of extraction using microwave hydrodistillation ultrasonic-pretreatment on yield of black pepper oil

Black pepper is one of Indonesia's agricultural commodities, contributing foreign exchange to the country. However, the economic value of this commodity has decreased. It is influenced by the lack of diversified black pepper products, which of course, have a higher value than raw material marketing. One product diversification that can be developed is black pepper oil. In obtaining essential oils, appropriate methods and technology are needed so that the resulting product is of high quality and the process is carried out efficiently. The latest methods in extraction that are being developed are microwave and ultrasonic technology. Therefore, in this study, black pepper oil extraction was carried out using the microwave hydrodistillation method, whereas previously, ultrasonic pretreatment was given for the material. In this case, observations were made on the influence of extraction parameters. Based on the research, it was found that increasing the distiller size flask and ambient temperature could increase the percentage of essential oils yield. At the same time, the longer extraction time caused a decrease in yield. Decreasing the material particle size and increasing microwave power could cause an increase in yield up to a certain point. The best results in black pepper oil extraction were obtained under extraction conditions using a distiller size of 1000mL, extraction time of 60 minutes, at an ambient temperature of 30 oC, the particle size of 60 mesh, at a power of 450 W with a yield of 1.056%, with the characteristics of having a clear greenish colour and anRI of 1.480. These specifications comply with ISO 3061:2008 for essential oil from black pepper. Thus, these parameters can be considered in the black pepper oil extraction process to produce marketable products. As a suggestion for further research, modeling, and process scale-up can be developed.

Alteration of The Content of Piperine and Essential Oil from Black Pepper and White Pepper After a Year Storage

Pepper is a type of spice plant in Indonesia that used for cooking spices. One of the advantages of this spice is that it has a spicy taste and distinctive scent caused by piperine and essential oils contained in pepper seeds. This research was carried out from June 2018 to October 2019, using the main raw material for the Natar 1 variety of pepper. The pepper seed was processed into black pepper and white pepper, and the yield was calculated. Then observed levels of piperine and essential oils of black pepper and white pepper prior to and a year after storage. The data obtained were processed in a qualitative descriptive manner. The results showed that after 12 months of storage, there was a decrease in piperine content of 9.91% and a decrease in essential oil content of 21.77%; while white pepper decreased piperine content by 19.45% and essential oil content decreased by 56.91%. Based on the results of this study, good storage technology is needed to support the sustainability of the availability of black pepper and white pepper in particular, as well as pepper farming in general.

Tribological property and oxidation stability evaluation of rice bran oil with silicon dioxide nanoparticles and spicy aroma-based herbal oils as additives

Around the globe, the majority of industries are utilizing mineral oil-based lubricants because of their cost, availability, and compatibility with different engineering materials. The progressive depletion and negative impacts of mineral oil-based products on the environment have led to the search for some potential alternatives. Biodegradable and nontoxic vegetable oils are considered a potential replacement for mineral oils. However, they exhibit certain limitations such as less oxidation stability, poor cloud, and pour point characteristics. In the present study, herbal oils are used as novel antioxidants, and also the synergetic effect of nanoparticles and herbal oils are studied. The modified rice bran oil (MRBO) was formulated using rice bran oil (RBO) as base oil with optimum concentrations of additives such as ginger oil (GO), black pepper (BP) oil, and silicon dioxide nanoparticles. The wear scar diameter (WSD) was reduced significantly by 18.8% after the addition of 0.05 wt.% of SiO2 to RBO. The synergetic effect of herbal oils and SiO2 has significantly reduced the coefficient of friction (COF) of RBO by 15.5%. The oxidation stability of developed oil was also found to be better than RBO when compared to that of commercial lubricant (COM).

Extraction and solubility modelling of Sarawak Black Pepper Oil in Supercritical Carbon Dioxide

The solubility of Black Pepper Oil (BPO) was measured in Supercritical Carbon Dioxide (SC-CO 2 ). The temperatures and pressures of the extraction were chosen in the range of 313 – 333K and 100 - 300 bars, respectively. The solubilities attained ranged between 0.27 x 10 -5 to 2.88 x 10 -5 g extract/g CO 2 . 5 different empirical models were selected to predict the solubility of BPO in SC-CO 2 . Among the 5 empirical models, Belghait model resulted in the lowest but best absolute average relative deviation (AARD) of 14.90%.

Safety and efficacy of feed additives prepared from Piper nigrum L.: black pepper oil and black pepper oleoresin for use in all animal species and a supercritical extract for use in dogs and cats (FEFANA asbl).

Following a request from the European Commission, the EFSA Panelon Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of feed additives prepared from Piper nigrum L.: black pepper oil and black pepper oleoresin for all animal species and a supercritical extract of black pepper for use in dogs and cats. The Panelconcludes that black pepper oil is safe in complete feed up to 5mg/kg for chickens for fattening and other growing poultry, 8mg/kg for laying hens and other laying/breeding birds kept for egg production/reproduction, 7mg/kg for turkeys for fattening, 9.5mg/kg for piglets and other growing Suidae, 11.5mg/kg for pigs for fattening, 14mg/kg for sows and dairy cows (and other dairy ruminants), 8.5mg/kg in rabbits and 20mg/kg in veal calves, cattle for fattening (and other growing ruminants), sheep, goats, horses, salmonids (and other fin fish), dogs, cats and ornamental fish. For all the other species, the additive is considered safe at 5mg/kg complete feed. The supercritical extract of black pepper is safe up to the maximum proposed use levels in complete feed of 1.5mg/kg for cats and dogs. The black pepper oleoresin is safe in complete feed up to 12.5mg/kg for veal calves, 11.5 for cattle for fattening and other growing ruminants, sheep/goats and horses, 14mg/kg for dogs 13.5 for mg/kg for salmonids and other fin fish and 51.5 for ornamental fish. For the other species, the calculated safe concentrations in complete feed are 1mg/kg for chickens for fattening and other growing poultry, 1.4mg/kg for laying hens and other laying/breeding birds kept for egg production/reproduction, 1.3 for turkeys for fattening, 1.7mg/kg for piglets and other growing Suidae, 2mg/kg for pigs for fattening, 2.5mg/kg for sows, 2.4mg/kg for dairy cows and other dairy ruminants, 1.5mg/kg for rabbits, 3.8mg/kg for cats. For all the other species, the additive is considered safe at 1mg/kg complete feed. No concerns for consumers and environment were identified following the use of the additives at the use levels considered safe for the target animals. The additives are irritant to skin and eyes, and act as dermal and respiratory sensitisers. The additives are recognised to flavour food and since their function in feed would be essentially the same, no further demonstration of efficacy is necessary.

Evaluation of Antioxidant Activity of Essential Oils of Some Indian Medicinal Plants by DPPH, FRAP and ABTS assay

Antioxidants are crucial for cell stability and protection against oxidative stress, which can cause conditions such as cancer, heart disease, and eye illnesses including age-related muscle degeneration. The present investigation was performed to investigate antioxidant activity of essential oils of Clove, basil, lemon grass, cinnamon and black pepper by DPPH, ABTS and FRAP assay. In this study essential oil were compared with methanol and chloroform extract. Results indicated that essential oils obtained showed significant antioxidant activity and clove oil showed maximum antioxidant activity than other. Clove oil, which has significant antioxidant properties, mostly contains eugenol.

Studies in instant water disinfection using natural oils

The present research reveals an instant and simple process for drinking water treatment by employing specific natural oils having antimicrobial properties to ensure complete elimination of harmful bacteria. The disinfection was studied for two different model bacteria, Gram-negative E. coli and Gram-positive, S. aureus. Seven natural oils, ajwain, thyme, oregano, peppermint, harsingar, cinnamon leaf and black pepper oil were evaluated and were found to yield 100% water disinfection within 1 min except for harsingar and black pepper oil. The process was also effective for the instant and 100% disinfection of real well water. The methodology for altering zeta potential, to an extent of 130%, for instant disinfection in drinking water treatment helps in selecting natural oils. Molecular docking studies indicated natural oils action as potential inhibitors of bacterial DNA gyrase. The studies indicate one of the lowest operating costs comparable to conventional chlorination. The simple methodology not requiring complex equipment has the potential to provide many options for implementations- from portability, household application to large scale water treatment plants.

Black pepper oil (Piper nigrum L.) mitigates dexamethasone induced pancreatic damage via modulation of oxidative and nitrosative stress

Dexamethasone acts as an immunosuppressive drug and has been used recently in the management of specific coronavirus disease 2019 (COVID-19) cases; however, various adverse effects could limit its use. In this work, we studied the mitigation effects of black pepper oil (BP oil) on glycemic parameters, dyslipidemia, oxidative and nitrosative stress and pancreatic fibrosis in dexamethasone-treated rats. Animals were divided into five groups that were treated with vehicle, dexamethasone (10 mg/kg, SC) or black pepper oil (BP oil, 0.5 mL, or 1 mL/kg) or metformin (50 mg/kg) plus dexamethasone for 4 consecutive days. Serum insulin, blood glucose, total cholesterol, triglycerides, and Homeostatic Model Assessment for Insulin Resistance (HOMA-IR) were higher in the dexamethasone group vs the control group and decreased in BP oil and metformin groups relative to the dexamethasone group. Pancreatic nitric oxide, inducible nitric oxide synthase and malondialdehyde levels were increased in the dexamethasone group vs the control group and decreased in BP oil and metformin groups relative to the dexamethasone group. Pancreatic endothelial nitric oxide synthase and reduced glutathione were declined in the dexamethasone group vs the control group. They were increased in BP oil and metformin groups relative to the dexamethasone group. Moreover, the pancreatic islets diameter and collagen deposition were assessed and found to be higher in the dexamethasone group vs the control group. BP oil and metformin groups showed to regress this effect. In conclusion, BP oil may alleviate hyperglycemia, hyperinsulinemia, insulin resistance, dyslipidemia and pancreatic structural derangements and fibrosis by suppressing oxidative stress, increasing endogenous antioxidant levels, modulating nitric oxide signaling, preventing pancreatic stellate cells transition and collagen deposition.

In vitro anti-clostridial action and potential of the spice herbs essential oils to prevent biofilm formation of hypervirulent Clostridioides difficile strains isolated from hospitalized patients with CDI

BackgroundClostridioides difficile is the most common causative agent of antibiotic-acquired diarrhea in hospitalized patients associated with substantial morbidity and mortality. The global epidemic of CDI (Clostridioides difficile infection) began in the early 20th century with the emergence of the hypervirulent and resistant ribotype 027 strains, and requires an urgent search for new therapeutic agents. ObjectiveThe aim of this study is to investigate the antibacterial activity of the three essential oils isolated from spice herbs (wild oregano, garlic and black pepper) against C. difficile clinical isolates belonging to 6 different PCR ribotypes and their potential inhibitory effect on the biofilm production in in vitro conditions. ResultsWild oregano essential oil showed strong inhibitory activity in concentrations 0.02–1.25 mg/mL and bactericidal activity in concentrations from 0.08 to 10 mg/mL. Garlic essential oil was effective in the concentration range of 0.02–40 mg/mL, and 0.16 - > 40 mg/mL. MIC and MBC for black pepper oil ranged from 0.04 to 40 mg/mL, and 0.08 - > 40 mg/mL, respectively. All the tested oils reduced in vitro biofilm production, with the best activity of oregano oil. ConclusionEssential oils of wild oregano, black pepper and garlic are candidates for adjunctive therapeutics in the treatment of CDI. Oregano oil should certainly be preferred due to the lack of selectivity of action in relation to the ribotype, the strength of the produced biofilm and/or antibiotic-susceptibility patterns.

Determination The effects of black pepper and angelica oil on nicotine craving of students: a randomized controlled pilot trial

ABSTRACT Objective This study was examined the effects of essential oils inhalation on smoking cessation. Methods This study is an experimental study conducted with the intervention and control groups (pretest/posttest). Fifty-eight students were randomly grouped into 1 of 3 groups: black pepper group (n:21), inhaled black pepper oil, angelica group (n:18) inhaled angelica oil, and control group (n:19), inhaled sunflower (placebo) oil for 2 min. when they felt the urge to smoke. Conclusion The study showed that the mean score of students applying black pepper oil and angelica oil in intra-group comparison decreased after aromatherapy. Aromatherapy is an effective and safe method on smoking cessation.

Synergistic Effect of Some Essential Oil Extracted from Three Nigeria Spices against Some Pathogenic Organisms

Introduction: Essential oils of plants and their other products from secondary metabolism have had a great usage in folk medicine, food flavoring, fragrance, and pharmaceutical industries.
 Aims: This study sought to evaluate the phytochemical properties of the oil extracted from the medicinal plants such as; clove, turmeric and black pepper, as well as to determine the antimicrobial effect of essential oil of clove against selected pathogens.
 Methodology: Qualitative phytochemical screening of the oil extracted from the plant samples (clove, turmeric and black pepper) was determined using standard method, oil was extracted from the medicinal plant samples, and antimicrobial susceptibility test was performed with the oil extracts in various concentrations against the test organisms.
 Results: The qualitative phytochemical screening revealed the presence of alkaloids, phenols, and saponins in clove, turmeric and black pepper oil samples; however, tannins, glycosides, and flavonoids are present in clove oil, and saponins, flavonoids, and terpenoids were abundantly present in turmeric oil sample. The synergistic antimicrobial susceptibility assay of clove with turmeric and black pepper oil is more pronounced against the test bacterial with the highest zone of inhibition of 46.00 mm against Escherichia coli. The combination of essential oil of clove and black pepper oil inhibited Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, Candida albicans and Streptococcus spp., except Pseudomonas aeruginosa which shows antagonistic effect.
 Conclusion: Spices such as clove, turmeric and black pepper have exhibited significant antimicrobial activities against intestinal bacteria like S. aureus, Klebsiella spp., E. coli, C. albicans, P. aeruginosa and Streptococcus spp. Therefore, these spices could be used to decrease the possibility of food poisoning, to increase the food safety and shelf-life of products, and to treat some infectious diseases.