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Table 5 Antimicrobial activity of Lebanese spices

From: Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market

MIC (µg/mL)

 

Cinnamon

Nutmeg

Coriander

Clove

Cumin

Turmeric

Ginger

White pepper

Fenugreek

Red pepper

E. coli ATCC 8739

< 2.4

< 2.4

78.125

< 2.4

39.06

< 2.4

39.06

< 2.4

625

< 2.4

 S. aureus ATCC 25,923

< 2.4

< 2.4

39.06

< 2.4

< 2.4

< 2.4

19.53

< 2.4

39.06

< 2.4

Salmonella Enteritidis

< 2.4

9.765

312.5

4.88

19.5

< 2.4

78.125

< 2.4

312.5

< 2.4

 L. monocytogenes ATCC 19,115

< 2.4

< 2.4

39.06

< 2.4

< 2.4

< 2.4

39.06

< 2.4

78.125

< 2.4

 

Allspice

Caraway

Black pepper

Seven spices

Moghrabia

Meat Chawarma

Sausage

Falafel

Taouk

Siyadiyeh

Chicken Chawarma

E. coli ATCC 8739

< 2.4

19.5

< 2.4

< 2.4

< 2.4

< 2.4

78.125

156.25

< 2.4

< 2.4

4.88

 S. aureus ATCC 25,923

< 2.4

4.88

< 2.4

< 2.4

< 2.4

< 2.4

4.88

78.125

< 2.4

< 2.4

< 2.4

Salmonella Enteritidis

< 2.4

39.05

39.05

< 2.4

< 2.4

< 2.4

156.25

312.5

< 2.4

< 2.4

4.88

 L. monocytogenes ATCC 19,115

< 2.4

19.5

4.88

< 2.4

< 2.4

< 2.4

9.765

39.06

< 2.4

< 2.4

< 2.4

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BMC Chemistry

ISSN: 2661-801X

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