Document Type : Original Article
Authors
1
College of Health and Medical Techniques/Kufa , Al-Furat Al-Awsat Technical University, 31003 Al-Kufa, Iraq
2
Anesthesia Techniques Department, College of Health and Medical Techniques, Al-Mustaqbal University, 51001, Babylon, Iraq
Abstract
Background: Plants containing spices can produce secondary metabolites described as biologically active constituents that play important roles, such as antimicrobials, anti-cancer, anti-inflammatory, antioxidants, and other important biological activities. Objectives: Evaluate the activity of black pepper and cumin alcoholic extract against T. mentagrophytes and T. rubrum. Methodology: The study involved preparation an alcoholic extract from black pepper and cumin at concentrations (25,50,75 and100 mg/ml), to evaluate the antifungal activity against the growth of T. mentagrophytes and T. rubrum comparing its antifungal activity with the antifungal Clotrimazole at 2µg/ml by agar well diffusion method to detect the inhibition zone. The Minimum Inhibitory Concentration was also determined for the black pepper and cumin extracts. Results: The results exhibit that the alcoholic extract has a higher level of inhibition compared with Clotrimazole, T. rubrum's inhibitory zone was achieved at 28,32.5,35 and 40 mm at the concentrations of black pepper extract 25,50,75 and 100 mg/ml respectively, while the effect of extract against the inhibition zone of T. mentagrophytes reached to (20, 30.5, 34 and 38.5 mm) at the same concentrations. The MIC of black pepper extract reached 14 and 12mg/ml against T. mentagrophytes and T. rubrum. The results of cumin alcoholic extract inhibition zone reached to 27.5,33.5, 35 and 37mm at 25,50,75 and 100mg/ml respectively against T.rubrum and 24,30.5,33 and 36mm against T.mentagrophytes. The MIC of cumin extract was 14mg/ml for T. mentagrophytes and T. rubrum. Conclusion: black pepper extract has stronger antifungal properties than cumin extract.
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