Antioxidative and antibacterial potentials of essential oils and extracts isolated from various spice materials - Part 48

The antioxidant and antibacterial potentials of essential oils and acetone extracts of black pepper, cumin, black cumin and mace were carried out by different techniques. The antioxidative capacity of the essential oils and acetone extracts were evaluated against mustard oil by measuring peroxide and thibarbituric acid values at fixed intervals. In addition, their antioxidant potential was evaluated by 2, 2'-diphenyl-1-picrylhydracyl radical and conjugated diene assays. Their reducing power was determined with standards, which proved the strong antioxidant capacity of essential oils and extracts. The antioxidant activity of essential oils and extracts exerted by all the antioxidant assays can be compared with synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene. The antibacterial activity was studied by disk diffusion and poison food methods. Black cumin essential oil showed complete zone of inhibition (P < 0.05) against tested bacterial strains of Staphylococcus aureus, Bacillus cereus and Bacillus subtilis at 2 and 6 mu L level by disk diffusion method. Black cumin and black pepper extracts showed complete reduction of colonies against tested bacterial strains of S. aureus, B. cereus and B. subtilisat 5 and 10 mu L level by poison food method. Poison food method exhibited good results for the tested essential oils and extracts. Essential oils of black pepper, cumin, black cumin and mace may be used to stabilize mustard oil after screening.