Anti-bacterial properties and GC-MS analysis of extracts and essential oils of selected plant product (original) (raw)
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Antibacterial activity of medicinal herb and spice extracts
This study aimed to test a variety of naturally occurring, medicinal and potentially food-compatible herb and spice extracts for their antimicrobial potential against a group of food borne bacterial pathogens. Design/methodology/approach: A total of 5 herbs and spices (garlic, thyme, cinnamon, marjoram and clove) collected from different markets in Alexandria were tested using the broth dilution method for determination of minimum inhibitory concentration (MIC), disc diffusion method and synergy assay using the checkerboard method on four types of food borne bacterial isolates obtained from food samples referred to the Central Lab of the High Institute of Public Health (HIPH). Findings: All the selected aqueous plant extracts exhibited antibacterial activities against all tested organisms with varying degrees. Garlic extract showed the maximum activity with MIC values ranging from 18.75 to 37.5 mg/ml. Garlic extract also caused inhibition of all tested bacterial isolates using the disc diffusion method. Staphylococcus aureus and Shigella were the most susceptible to crude aqueous extracts. Originality/value: The use of herbs and spices can provide an adequate degree of protection against food borne pathogens in processed foods.
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International Journal of Food …, 2007
The in vitro antibacterial activities of a total of 46 extracts from dietary spices and medicinal herbs were investigated by agar-well diffusion method against five foodborne bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Their total phenolic contents were also evaluated. Many herb and spice extracts contained high levels of phenolics and exhibited antibacterial activity against foodborne pathogens. Gram-positive bacteria were generally more sensitive to the tested extracts than Gram-negative ones. S. aureus was the most sensitive, while E. coli was the most resistant. There were highly positive relationships (R 2 = 0.73-0.93) between antibacterial activities and phenolic content of the tested extracts against each bacterium. This suggested that the antibacterial activity of the tested extracts was closely associated with their phenolic constituents.
Comparative study: Garlic, ginger and turmeric as natural antimicrobials and bioactives
South African journal of science, 2024
Biologically active compounds in most spices possess antimicrobial and other important biomedical properties. There have been huge demands for natural immunity boosters (spices and herbs), considering the recent global pandemic and challenges relating to drug-resistant pathogens. This study was designed to compare the efficacy of ginger, garlic and turmeric spices against some pathogenic microorganisms. Aqueous extraction of spices, antimicrobial sensitivity and minimum inhibitory concentration tests were done using standard microbiological methods. Bioactive compounds were estimated using the gas chromatography-mass spectrometry (GC-MS) method. Aqueous extracts of ginger inhibited the growth of all test isolates except Streptococcus pneumoniae, with inhibition zones ranging between 0.9 mm and 13.5 mm. Escherichia coli, S. pneumoniae and Haemophilus influenzae were resistant to turmeric extracts, while the extract of garlic inhibited only four of the test pathogens. Inhibition zones for turmeric ranged between 4.4 mm and 10.9 mm, while those for garlic were between 4.7 mm and 11.5 mm. All the spice extracts did not inhibit microbial growth at 10-40%. An antibiotic spectrum indicated that Bacillus sp. was resistant to all but one, nitrofurantoin, which also inhibited the growth of almost all pathogens, except H. influenzae, with zones ranging between 10.5 mm and 11.6 mm. All test pathogens were resistant to cloxacillin except E. coli (10.6 mm). The major phyto-active compounds present in ginger are 2-Butanone,4-(4-hydroxy-3-methoxyphenyl), 1,3-Cyclohexadiene and 1-(4-Hydroxy-3-methoxyphenyl). Significance: Conclusively, ginger, turmeric and garlic have varied inhibitory activities against diverse organisms, indicating their antimicrobial properties; however, ginger showed a higher inhibitory effect and more diverse antimicrobial property amongst selected isolates. Furthermore, certain bioactive compounds of biomedical importance were present. We therefore recommend the use of these spices as alternative natural food preservatives against spoilage organisms, as well as potential natural sources for bioactive compounds in drug development against pathogens.
Food Control, 2010
In this study we compared the antimicrobial activities of extracts from four under-utilized spices and herbs including goraka (Garcinia quaesita), galangal (Alpinia galanga), lemon iron bark (Eucalyptus staigerana) and mountain pepper (Tasmannia lanceolata) to the three common spices and herbs pepper (Piper nigrum), rosemary (Rosmarinus officinalis), and oregano (Oreganum vulgare). Different extraction solvents were used (water, ethanol and hexane) and extracts were tested against four food-borne bacteria (Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus) using agar disc diffusion and broth dilution assays. Solvent type greatly influenced the antimicrobial activity of the spice and herb extracts except for those of P. nigrum, which had little or no activity. In general the spice and herb extracts with antimicrobial activity were more effective against Gram-positive than Gram-negative bacteria. Extracts from the under-utilized herbs and spices had significant activity. In particular, A. galanga hexane and ethanol extracts and E. staigerana ethanol and water extracts had strong antimicrobial activity against S. aureus and/or L. monocytogenes. Interestingly the minimal inhibitory concentrations determined using the broth dilution method and the diameter of inhibition zones using the disc diffusion assay were not strongly correlated (r 2 ranged from 0.10 to 0.70) in most extracts, suggesting that choosing just one method for antimicrobial testing may lead to indefinite conclusions. The total phenolic content of two extracts from each spice and herb was assayed to establish any relationship between antimicrobial activity and phenolic compound levels, however this was found to poorly correlated (r 2 < 0.30). This study has demonstrated that simple extracts of novel under-utilized herbs and spices have potential antimicrobial activity against food-borne bacterial species. Further it is indicated that the antimicrobial activity in some herbs and spices may be due to the presence of substances other than phenolic compounds.
Studies on Some Plant Extracts as Antimicrobials and Food Preservatives
The Journal of Microbiology, Biotechnology and Food Sciences, 2020
Strains of Salmonella, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes were kindly isolated, identified and supplied by Food Safety laboratory, Regional Center for Food and Feed, and Agricultural Research Center, Egypt. The strains were maintained on slants of Nutrient Agar (NA) at 4 • C in the laboratory. The microorganisms were cultured in Brain Heart Infusion broth and were incubated at 37 • C for 24 h. Essential oils (EOs) Oil extracts of Oregano, Thyme, and Menthol were kindly supplied by National Organization for Drug Control and Research (NODCAR), Giza, analyzed according to(Santana et al., 2013) by GC-MS/MS (Agilent Technologies 7890A), interfaced with a mass-selective detector (MSD Agilent 7000), and equipped with a polar Agilent HP-5ms (5%-phenyl methyl poly siloxane). Capillary column This study was conducted to detect the effect of some essential oil (EOs) extracts (Thyme, Oregano, and Menthol) as natural food preservatives against some food-borne pathogens (salmonella Typhimurium and E. coli, Staphylococcus aureus, Bacillus cereus and listeria monocytogens). The selected extracts were in concentrations ranging from 0.01% to 0.8% v/v using broth dilution technique. The Obtained results revealed that the minimum inhibitory concentrations (MICs) of the used extracts 0.3%, 0.1% and 0.8% for Thyme, Oregano, and Menthol, respectively, depended on the concentrations which inhibited Bacillus cereus as it is considered the most resistant Gram-positive spore-forming strain. Studying the mode of action of the used EOs against Salmonella sp. were performed using Transmission Electron Microscope (TEM) which indicated cell wall and plasma membrane damage. Also, the obtained MICs of EOs were used in preparation of luncheon to study the possibility of its usage instead of or together with the chemicals used for preservation during luncheon processing. The obtained results showed that, in luncheon processing, thyme extract has the same preservative effect as sodium nitrite (125 ppm) when it is used as the lonely preservative substance while using the obtained MICs of the used EO with 50 ppm of sodium nitrite had a reliable preserving effect in luncheon process. ARTICLE INFO
Antimicrobial activity of essential oils and other plant extracts
Journal of Applied Microbiology, 1999
The antimicrobial activity of plant oils and extracts has been recognized for many years. However, few investigations have compared large numbers of oils and extracts using methods that are directly comparable. In the present study, 52 plant oils and extracts were investigated for activity against Acinetobacter baumanii, Aeromonas veronii biogroup sobria, Candida albicans, Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella enterica subsp. enterica serotype typhimurium, Serratia marcescens and Staphylococcus aureus, using an agar dilution method. Lemongrass, oregano and bay inhibited all organisms at concentrations of ¾2•0% (v/v). Six oils did not inhibit any organisms at the highest concentration, which was 2•0% (v/v) oil for apricot kernel, evening primrose, macadamia, pumpkin, sage and sweet almond. Variable activity was recorded for the remaining oils. Twenty of the plant oils and extracts were investigated, using a broth microdilution method, for activity against C. albicans, Staph. aureus and E. coli. The lowest minimum inhibitory concentrations were 0•03% (v/v) thyme oil against C. albicans and E. coli and 0•008% (v/v) vetiver oil against Staph. aureus. These results support the notion that plant essential oils and extracts may have a role as pharmaceuticals and preservatives.
American Journal of Biomedical and Life Sciences, 2021
Spices and herbs, owing to their natural benefits to human health, are gaining momentum as food preservatives in recent years. Due to their antioxidant activity, their extracts with bioactive principles form the basis of pharmaceutical and food processing applications. Two of such crops, mountain mint (Pycnanthemum virginianum) and red turmeric (Curcuma longa), were compared for their phytochemical composition, the antioxidant activity of methanolic extracts, and their antimicrobial activity against foodborne pathogenic bacteria, Listeria monocytogenes, Salmonella enteritidis in this study. Our results showed that the mountain mint had higher total phenolic content and total tannin content: 614.41±3.96 and 529.74±4.39 mg gallic acid equivalents/gram dry weight extract. In comparison, red turmeric had higher total flavonoid content: 1250.51±8.10 mg catechin equivalents/gram dry weight extract. A lower IC50 value (21.39±0.86 μg/mL) of red turmeric reflected its higher antioxidant acti...
Antibacterial and Antioxidant Activities of Ginger Essential Oils
Microbiology Indonesia, 2022
Ginger is a rhizomatous perennial herb that grows abundantly in tropical areas. It has been used around the world as a spice, flavoring agent, and ingredient in traditional medicine. Ginger essential oils (GEOs) are derivatives of ginger that can be found in various products used in daily life, such as food, pharmaceutical, and cosmetics. The present study analyzed the chemical compositions, antioxidant, and antibacterial activities of three commercially available GEOs. The compositions of GEOs were identified using the gas chromatography method. The antioxidant activity was evaluated using 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azinobis-(3ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay methods. The antibacterial activity was determined using a disc diffusion assay based on the diameter of the inhibition zone (DIZ). The main compounds identified from the samples were zingiberene, α-curcumene, β-sesquiphellandrene, camphene, α-farnesene, β-bisabolene, α-pinene, and 3-carene. The IC values were found to be 5.3023 and 1.4504 mg mL for GEO1; 0.9249 and 0.5276 mg mL 50-1-1 for GEO2; and 10.4463 and 3.3535 mg mL for GEO3 when evaluated using DPPH and ABTS assay methods,-1 respectively. All samples showed antibacterial activity against ATCC 13420 and Staphylococcus aureus Bacillus subtilis (the collection of National Research and Innovation Agency), while only GEO2 and 3 displayed inhibitory effect against ATCC 9637. Escherichia coli