Evaluation of antimicrobial potential of some spices from apiaceae sold in herbal shops
Spices are a part of the plants used for many purposes as preservatives and as colorants in foods or as medicinal intention. Main aim of the present research was to estimate the potential antimicrobial activity of some spices from Apiaceae family such as Amni visnaga (Diş otu, Hıltan), Anethum graveolens (Dereotu), Apium graveolens (Kereviz), Coriandrum sativum (Kişniş), Cuminum cyminum (Kimyon), Daucus carota (Havuç), Foeniculum vulgare (Rezene), Petroselinum sativum (Maydanoz), Pimpinella anisum (Anason). Thus, the fruits of the plants are used in the experiments. The fruits have been extracted by n-hexane, and all extracts have been subjected to TLC (Thin Layer Chromatography). The n-hexane extracts were screened for their potential in vitro antibacterial activity against Staphylococcus aureus ATCC 29213, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Klebsiella pneumoniae ATCC 13883, Pseudomonas aeruginosa ATCC 27853 and antifungal activity against Candida albicans ATCC 10231 by microbroth dilution method. The hexane extracts of the fruits of Coriandrum sativum, Anethum graveolens, Daucus carota, and Pimpinella anisum did not show antimicrobial activity against tested microorganisms. Except these, the other extracts having MIC values of 2.5-5-10 mg/mL exhibited antimicrobial effect against some tested microorganisms. These results demonstrate that the extracts which have an antimicrobial effect can probably play a role as an antimicrobial agent owing to their nonpolar components which are accumulated to the n-hexane extracts.