Table 7. Antibacterial and antioxidant combination effects of isolated bioactive components*.
| Food-borne bacteria | Antibacterial combinations | |||||
| Coriander (R f : 0.35)(A) + Cumin (R f : 0.53) (B) | Cumin (R f : 0.53) (B) +Coriander (R f : 0.80) (C) | |||||
| FIC | FICI | Remarks | FIC | FICI | Remarks | |
| B. cereus | 0.031 (A) | 0.093 | S | 0.031 (B) | 0.781 | ADD |
| 0.062 (B) | 0.750 (C) | |||||
| L. monocytogenes | 0.093 (A) | 0.155 | S | 0.093 (B) | 0.718 | ADD |
| 0.062(B) | 0.625 (C) | |||||
| S. aureus | 0.125 (A) | 0.187 | S | 0.125 (B) | 0.625 | ADD |
| 0.062 (B) | 0.500 (C) | |||||
| E. coli | 0.125 (A) | 0.250 | S | 0.125 (B) | 0.850 | ADD |
| 0.125 (B) | 0.725 (C) | |||||
| Antioxidant combinations | ||||||
| Treatment | IC 50 (μg/ml) | CI 1 = (D) 1 / (Dx) 1 | CI 2 = (D) 2 / (Dx) 2 | CI = CI 1 + CI 2 | Remarks | |
| Coriander (R f : 0.35)+ Cumin (R f : 0.53) | 9.95 | 0.24 | 0.33 | 0.57 | Synergistic | |
| Coriander (R f : 0.80)+ Cumin (R f : 0.53) | 19.30 | 0.50 | 0.50 | 1.00 | Additive | |
*Rf: 0.35, 0.80 and 0.53; S: Synergistic, ADD: Additive