## 2 Results and Discussion
### Chemical Composition of the Extracts After Derivatization  
The analyses of the silylated extracts revealed the presence of nineteen compounds, listed in Table 4. The obtained results highlighted the presence of sulfur compounds with a \begin{table}
\begin{tabular}{c c c c} \hline \hline \(\mathbf{N}^{\circ}\) & **COMPONENT** & **Paprika (\%)** & **Baklouti (\%)** \\ \hline
1 & oleic acid (18:1) & 47.3 \(\pm\) 0.25 & 9.1 \(\pm\) 0.08 \\
2 & palmitic acid (16:0) & 17.7 \(\pm\) 0.10 & 4.6 \(\pm\) 0.04 \\
3 & linoleic acid (18:2) & 28.1 \(\pm\) 0.19 & 4.7 \(\pm\) 0.05 \\
4 & stearic acid (18:0) & 4.3 \(\pm\) 0.03 & 0.5 \(\pm\) 0.02 \\
5 & arachidonic acid (20:0) & 2.6 \(\pm\) 0.02 & 3.3 \(\pm\) 0.03 \\
6 & D-galactopyranose & - & 0.8 \(\pm\) 0.02 \\
7 & D-mannitol & - & 1.8 \(\pm\) 0.03 \\
8 & D-psicofuranose & - & 10.5 \(\pm\) 0.12 \\
9 & D-ribofuranose & - & 4.2 \(\pm\) 0.03 \\
10 & D-trofturanose & - & 4.7 \(\pm\) 0.05 \\
11 & lysozyme & - & 1.6 \(\pm\) 0.03 \\
12 & glycerol & - & 54.2 \(\pm\) 5.50 \\ \hline  & SUM & 100.0 & 100.0 \\ \hline  & Fatty Acids & 100.0 & 22.2 \\  & Sugars & & 23.6 \\  & Sugar alcohols & & 54.2 \\ \hline \multicolumn{3}{l}{- Not detected.} \\ \end{tabular}
\end{table} 
Table 3: Chemical composition (percentage mean values \(\pm\) standard deviation) of spices after derivatization as determined by GC/MS. higher relative total percentage in Paprika pepper than Baklouti. Dimethyl sulfone was the main sulfur compound in both spices. This sulfur-tasting compound belongs to the class of organic compounds known as sulfones and it is derived from dietary sources such as garlic [39]. Over time, it has become a popular dietary supplement [40] due in part to its anti-inflammatory effects [41]. In line with the results obtained by the analyses conducted on the dry powders, sugars were present only in Baklouti pepper while fatty acids were detected in both matrices, with a prevalence of oleic acid (46.8% Paprika; 54.5% Baklouti). Antimicrobial Activity of Plant Extracts Based on Minimum Inhibitory Concentrations and Minimum Bactericidal Concentrations  
Table 5 illustrates the Minimum Inhibitory Concentrations (MICs) of extracts, expressed as mg/mL and derived from Baklouti and Paprika, for the strains under investigation, as observed after 24 and 48 h of incubation at 37 \({}^{\circ}\)C. As the MIC is considered as the minimum concentration capable of inhibiting microbial growth, lower concentrations indicate a greater effect of the extract and a greater sensitivity of the strain. As expected, Gram-negative bacteria were less susceptible to the extracts, as a consequence of the presence of the outer membrane in the cell wall. Nevertheless, the antimicrobial effectiveness of the extracts exhibited strain-dependent behavior, where the type strains displayed a greater susceptibility to the treatments, if compared to the wild strains. In fact, the MICs for the wild strains frequently exceed the maximum concentration employed during the analysis (50 mg/mL), as shown for _S. enterica_ serovar Enteritidis and Veneziana. Conversely, the extracts exhibited notable antimicrobial effectiveness against the type strains, where the MICs ranged from <0.39 and 12.5 mg/mL. The increased range of MICs observed for the wild strains is likely due to the acquisition of resistance in response to the selective pressure of environmental stress induced by antimicrobial treatments implemented in the food supply