Table 2.
In vitro antimicrobial assay of piperine and its complex against various strains.
| Compounds | Zone of Inhibition (mm) * | |||
|---|---|---|---|---|
| Staphylococcus aureus (+) | Bacillus Subtilis (+) | Escherichia coli (−) | Enterococcus faecalis (−) | |
| Bacterial load (CFU/mL) | 4.5 × 10−4 | 3.0 × 10−4 | 5.8 × 10−4 | 5.0 × 10−4 |
| Pure PIP | 12.4 (0.48) | 8.8 (0.78) | 11.3 (0.69) | 7.2 (0.56) |
| PIP-TIC (MI) | 15.7 (0.73) | 13.8 (0.46) ** | 16.4 (0.36) ** | 11.5 (0.53) ** |
| PIP-TPM | 13.8 (0.61) | 9.3 (0.45) | 13.9 (0.35) | 8.3 (0.44) |
| Distilled water | 0 | 0 | 0 | 0 |
* Note: Values in the bracket are standard deviation (n = 3; mean ± sd); ** (p ˂ 0.05) significant difference observed as per ANOVA and Tukey’s multiple comparison tests. PIP, piperine; TIC, ternary inclusion complex; TPM, ternary physical mixture; MI, microwave irradiation; CFU, Colony forming unit.