Abstract:
The volatile oils from pepper berries (mature fresh green and dried black) and pepper leaves
was assessed by disc diffusion
method. MIC was assessed by micro broth dilution method. The results showed significant
activity for all the oils suggesting their use as natural antimicrobial agents.
(Piper nigrum
Bacillus subtilis, Pseudomonas aeruginosa, Candida albicans, Trichoderma spp,
Aspergillus niger, Pencillium spp. and Saccharomyces cerevisiae,
L.)were analysed by GC and GC/MS. β-Caryophyllenewas the major compound
in both pepper berry oils, followed by β-pinene, limonene, α-pinene and humulene. Green
pepper oil contained more oxygenated compounds (22%) compared to dry pepper oil (6.3%).
The main compounds of pepper leaf oilwere α-bisabolol (24.3%), α-cubebene (20%), elemol
(15%), bisabolene (15%) followed by α-guaiene(15%). Antimicrobial activity of the oi
