Enhanced Antimicrobial Potential of Turmeric (Curcuma longa) and Black Pepper (Piper nigrum) Extracts Against Pathogenic Microorganisms

Authors

Nidal Mohammed Zabermawi, Sustainable Agriculture Production Research Group, Department of Biological Sciences, Microbiology , King Abdulaziz University, Jeddah 21589, Saudi ArabiaFollow

Abstract

Curcuma longa (turmeric) and Piper nigrum (black pepper) have long been integral to traditional medicine, known for their potential antimicrobial properties. This study evaluated the antimicrobial effects of these spices against two pathogenic bacteria, Escherichia coli and Staphylococcus aureus, and one pathogenic yeast Candida albicans. Twelve aqueous extracts of turmeric (TE) and black pepper (BPE) were prepared at concentrations of 10, 20, and 30% and tested using the agar well diffusion method. Turmeric extracts at all concentrations demonstrated significant antibacterial and antifungal effects against all the tested isolates. In contrast, black pepper extracts at 20% and 30% showed slight inhibition against S. aureus and C. albicans, but no activity against E. coli. The 10% black pepper extract exhibited no antimicrobial activity against any of the tested isolates. Notably, a combined extract of 30 g of turmeric with 1 gram of black pepper (TBPE) produced the largest zone of inhibition for all tested microorganisms. These findings suggest that the combined extract is more effective against the tested isolates than the individual extracts.

First Page

59

Last Page

70

Recommended Citation

Zabermawi, Nidal Mohammed (2025) "Enhanced Antimicrobial Potential of Turmeric (Curcuma longa) and Black Pepper (Piper nigrum) Extracts Against Pathogenic Microorganisms," Journal of King Abdulaziz University: Meteorology, Environment and Arid Land Agriculture: Vol. 35: Iss. 1, Article 5.
DOI: https://doi.org/10.64064/1319-1039.1017

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.