Staphylococcus aureus biofilm inhibition by extracts of coriander (Coriandrum sativum), laurel (Laurus nobilis) and paprika (Capsicum annuum) grown in Argentina

MOLINA, R.D.I.; MACEDO,ALEXANDRE; ARENA MARIO EDUARDO

SANTIAGO

Congreso; XXIV CONGRESO LATINOAMERICANO DE MICROBIOLOGIA; 2018

ASOCIACION LATINOAMERICANA DE MICROBIOLOGIA

Staphylococcus aureus is one of the main causes of foodborne diseases and of nosocomial infections in the clinicalenvironment. The increasing importance of this particularly virulent microorganism is based in its production ofprotective biofilm and at the rise in antibiotic resistance. Thus, S. aureus is an important concern in the food industryand clinical environment. Extracts of coriander (Coriandrum sativum), laurel (Laurus nobilis) and paprika (Capsicumannuum) spices are generally recognized as safe products possessing a wide variety of biological activities reported.The aim of this work was to determine the antibiofilm properties of extracts of coriander, laurel and paprika againstStaphylococcus aureus ATCC 6538. Extracts were prepared by maceration with increasing polarity solvents at roomtemperature. Five extracts (E) of each spice were obtained: hexane (HE), chloroform (CE), ethyl acetate (EAE), methanol(ME) and total methanol (TME). The antibiotic activity was evaluated by determination of absorbance and inhibitionof biofilm was assayed by the crystal violet staining method. Biofilm formation of S. aureus ATCC 6538 was significantlyinhibited (p