Inhibition of Bacillus cereus and Staphylococcus aureus by Coriander (Coriandrum sativum), Wild Epazote (Teloxys graveolens) and Papalo (Porophyllum ruderale) Extracts

Introduction: Today the consumer demands for less use of synthetic food preservatives have increased throughout the world. In this context, plant extracts have gained considerable attention as antimicrobial and have formed the basis of many applications like food preservation. Is known that various plant extracts have activity against the Gram-positive and Gram-negative of foodborne pathogens.

Purpose: The aim of this study was to evaluate the inhibitory effect of chloroform extracts of three commonly use culinary Mexican plants, coriander (Coriandrum sativum), wild epazote (Teloxys graveolens) and papalo (Porophyllum ruderale) on Bacillus cereus and Staphylococcus aureus.

Methods: Plants were collected at traditional markets in Puebla, Mexico. Extracts were prepared by extracting plant material with chloroform using a Soxhlet apparatus. All extracts were rotary evaporated. In order to obtain minimum inhibitory concentration (MIC) values agar diffusion method was used and inhibition halo diameter was determined.

Results: MIC values have a significant difference (P < 0.05) between plant extracts. Epazote and papalo extracts inhibit B. cereus at 200 and 800 mg/l, respectively. S. aureus was inhibited by the three extracts at 200 mg/l; moreover, it was the more sensitive microorganism with inhibition halo diameter (11.6+0.23 cm) that represents a 44% of inhibition.

Significance: All plant extracts tested have significant antibacterial activity against B. cereus and S. aureus, the extent of their potential use as agrochemicals requires further examination.