EFFECT OF COOKING ON ANTIOXIDANT AND ANTIMICROBIAL PROPERTY OF SPICES (original) (raw)

In the present study, ginger, turmeric and clove extract at different concentrations (1.56gm/l, 3.12gm/l, 6.25gm/ l, 12.5gm/l, 25gm/l and 50gm/l) were used to determine the antioxidant as well as antimicrobial property by DPPH and disc diffusion method respectively. Samples were divided into 7 groups. One group was kept raw and used as a reference (S) whereas other six groups were subjected to different cooking methods viz., Microwaving (S1), Grilling (S2), Baking (S3), Frying (S4), Boiling (S5) and Steaming (S6). The radical scavenging potential of the spices used here were dose dependant that increased in increasing concentration of spice extract (1.56 – 50gm/l). Out of the three spices, raw clove (S) showed highest radical scavenging activity (92.16±1.29%) at 50g/l concentration followed by ginger (90.37±1.26%) and turmeric (85.00±2.32%). The antimicrobial property of raw and cooked spice was evaluated by measuring the zone of inhibition against Vibrio parahaemolyticus, Enterococcus faecalis, Bacilus substilis and Staphyllococcus aureus. Raw spices (S) inhibited all the bacterial strains, out of which clove formed largest zone against B. substilis (21.25±0.81mm). No zone of inhibition was observed in S1, S2, S3 and S4 samples whereas S5 and S6 showed zone of inhibition in some of the bacterial strains.