Coriandrum sativum l. (apiaceae) and elettaria cardamomum (l.) maton (zingiberaceae) for antioxidant and antimicrobial protection

Spice plants are known for their compounds that are useful as foods flavoring, food preservatives, and medicines. This due to the presence of secondary metabolite compounds in plants such as terpenoids, flavonoids, phenols, and saponins. These compounds are known to be potential to inhibit microorganism's growth causing decay in food and oxidation. The use of these sources for applications in the food sector is relatively safer and environmentally friendly than the use of antibiotics in general. This study was conducted to determine the antimicrobial and antioxidant activities from Coriandrum sativum L. (coriander) and Elettaria cardamomum (L.) Maton (cardamom). The essential oil extract from these plants was tested for phytochemical content qualitatively for terpenoid screening and by using Gas Chromatography-Mass Spectroscopy (GC/MS). Furthermore, the antioxidant activity from the oil extracts was tested by DPPH method. Meanwhile, their ability to inhibit gram-positive bacteria Staphylococcus aureus and Gram-negative bacteria Escherichia coli were tested by paper disc method. The phytochemical characterization showed a positive result of terpenoid and GC/MS result showed dominant of monoterpenes compounds, such as α-pinene and ß-pinene. The DPPH results revealed that the essential oils have different antioxidant and antimicrobial potential, whereas Coriander tends to have a higher antimicrobial activity, while Cardamom superior in antioxidant activity. These results will become the basis for the development of potential essential oil with the best antimicrobial activity for food active packaging materials.