AN INVESTIGATION ON ANTIMICROBIAL EFFECTS OF ESSENTIAL OILS OF CORIANDER AND CUMIN AT DIFFERENT CONCENTRATIONS

Abstract

The antimicrobial activity of essential oils of coriander and cumin were investigated at 25 and 50 μg concentrarions. The essential oils of these spice's fruits were determined by steam distillation method. The disk diffusion method was used to measure the antimicrobial activity, and the disks were prepared by absorbing 25 and 50 μg of the essential oil solution, and antimicrobial activities were examined on some Gram positive (Staphylococcus aureus, Bacillus subtillis, Streptococcus pyogenes), Gram negative (Escherichia coli pUC9, Pseudomanas aeroginosa) bacteria and a fungi (Candida albicans 174). The findings showed that Gram (-) bacteria were more sensitive to the spices than Gram (+) bacteria. As a result, we found that the low concentrations of essential oils of Coriandrum sativum and Cuminum cyminum revealed effectively antibacterial effects against some Gram (+) and Gram (-) bacteria used in the study.