Microorganisms resistant to antibiotic drugs have become a larger public concern in recent years. The search for molecules with broad-spectrum activity has led to the investigation of plant material as a potential source for a sufficient and easily obtainable source for these molecules. By extracting peptides and other small molecules from various herbs and spices (focused mainly on Thyme and Cinnamon) the antibacterial activity can be investigated. Multiple solvents were used in order to extract different classes of molecules, and inhibition of bacterial growth is examined by exposing bacterial to the various extracts. Samples showing strong inhibition of bacterial growth are run through a reverse-phase high performance liquid chromatography (HPLC) attached to a diode-array detector to separate out the molecules. Once the various molecules have been separated, each will be tested for antimicrobial activity. Molecules with positive activity will be analyzed further using mass spectrometry in order to confirm the identity.

Antibacterial properties of common herbs and spices

251st National Meeting (2016)

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