Evaluation of Antibacterial Properties of Coriander, Oregano, Fennel, Thyme and parsley extracts, on Pathogenic Bacteria Staphylococcus aureus (ATCC 33591) , Escherichia coli (ATCC 23591) , Klebsiella (ATCC 10031) and Salmonella Typhimurium.

Because of the increasing resistance of pathogenic bacteria to common antibiotics, the new generation of researchers sought antimicrobial agents with plant origin as alternative medicine. Oregano is from Lamiaceae family and coriander is from Apiaceae family and has antimicrobial properties. This study aimed to investigate and compare the inhibitory effects of alcoholic extracts of coriander and oregano plants on Staphylococcus aureus, Klebsiella and Salmonella. 1000 ml of alcohol poured round-bottom flask, then the target plant (200-300 g of dried powder of plant) put into envelopes of filter paper and envelopes was placed in a distillation device. After 24-48 hours the obtained alcoholic extract was placed in the oven. DMSO was used to provide different concentrations of ethanol extract. The concentrations of 31/25 and 62/5 mg / ml of alcoholic extract of oregano and concentrations of 62.5 and 125 mg / ml coriander were able to inhibit and kill Staphylococcus aureus and weren`t able to inhibit and kill Salmonella and Klebsiella respectively . Although the clinical application of plant extracts and essences seems valuable due to fewer side effects compared to conventional therapeutic agents, in order to clinical application of plant extracts of oregano and coriander, more research about the mechanism of action of effective components of this plant on the microbial agents is needed.