ORIGINAL RESEARCH ARTICLE: Antioxidant capacity and antibacterial activity of some phyto-spices against some bacterial isolates of foods origin (original) (raw)
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Up to day, very little work has been done on the antimicrobial activity of spices extracts against food pathogens. Additionally, there is very little information about the antioxidant activities of spices. The aim of this work was to investigate the antimicrobial effects of spices extracts against food pathogens, and its non-enzymatic antioxidant potentials. The plants have been provided from C2 region of Mugla and local herbalists. Antimicrobial activities of plants were evaluated using disc diffusion method. The extracts showed maximum inhibition zone against various microorganisms, and the zone was 8 mm. Candida albicans and Listeria monocytogenes showed the lowest sensitivity to different extracts (3250 µg/ml). In addition, the extracts were tested against the DPPH [2,2-Diphenyl-1-picrylhydrazyl] free-radical for antioxidant activity. A lot of extracts were displayed a high antioxidant activity. The highest antioxidant activity was determined on Nigella sativa (84%). In this stu...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 2015
In recent years, it has been acknowledged that many spices not only have properties that make food more pleasant and tastier but they also have important preservative and antioxidant properties. The antioxidant properties of many spices are well known, while their prooxidant properties less so. The aim of this study was to perform a comparative evaluation of three selected spice (garlic, black pepper and red pepper), commercially available in Cluj-Napoca's market, regarding their content in total phenolic compounds, antioxidant capacity and antimicrobial activity. The antioxidant aspects were evaluated by determination of the total phenolic content by the Folin-Ciocalteau method and by the antioxidant activity using the 1,1-diphenyl-2picrylhydrazyl reagent (DPPH).The total phenolic content was between 3,38 and 0,925 mg GAE/1g, while the antioxidant capacity ranged between 18,41% and 10,9% from dry spice. Results showed that garlic extract has the most effective antioxidant capacity in scavenging DPPH radicals, while black pepper and red pepper were less active. In the present study piperine was evaluated for its antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Salmonella typhumurium. Spices showed antimicrobial activity against all tested bacteria with zone of inhibition ranged from 8-15,5 mm.
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Journal of the Institute of Science and Technology, 2020
In the present study, antimicrobial and antioxidant properties of methanol extracts of some packaged and unpackaged spices including cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum L.), thyme (Thymus vulgaris L.) and mint (Mentha spicata L.) were determined. The antimicrobial effect of different concentrations of these spice extracts was examined by agar diffusion method against Escherichia coli, Enterococcus faecalis, Bacillus cereus, Pseudomonas aeruginosa and Salmonella typhimurium. While the antioxidant properties of spice extracts were examined using 2,2′-azino-bis-3ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) methods, the total phenolic components were examined using Folin-Ciocalteu method. Methanol extracts of spices showed antimicrobial activity at different rates against tested microorganisms. The methanol extract of unpackaged mint showed highest inhibiton zones (22.50 mm) against Salmonella typhimurium. When the total phenolic concentrations of spice extracts ranged from 6239.58 to 27197.92 mg GAE/kg, the ABTS values ranged from 40.75 to 667.57 mmol Trolox/g dried spice and the percentage of DPPH inhibitions ranged from 88.98 to 96.26%.
Microbial profile, antibacterial and antioxidant activities of some imported spices in Nigeria
Spices are commonly used in most Nigerian dishes as flavour and colour enhancer, nutrient supplements or to serve as preservatives, medicine and as part of cultural inclinations. They are naturally of plant parts and in recent times, certain synthetic creations of flavorists have found use in food as flavour and colour enhancers. The upsurge in quest for dishes of other cultures, and for food containing plant products deemed to have antioxidant properties have resulted in large import of different spices into the Nigerian market. This study was conducted to determine the microbial profile, antibacterial and antioxidant activities of some imported spices in Nigerian market. Fifteen each, of five different brands of imported spices packaged in polyethylene containers were purchased from supermarkets in different regions of Nigeria. The mean (cfu/g) total aerobic plate counts in the samples range from 1.8 x10 3 to 7.0x10 4 , Coliform count was 1.1x10 2 to 4.1x10 3 and mean fungi count was 1.0x10 1 to 2.9x10 3. Microorganisms isolated from some of the spices include spp of Bacillus, Staphylococcus, Proteus, Enterobacter, Pseudomonas, Aspergillus, Rhizopus and Fusarium. Some of the spices had antimicrobial effects on the clinical isolates tested with MIC ranging from 6.25 to 25.0 mg/ml. The spices contain Phenolics and flavonoids and have DPPH, Hydrogen peroxide and Nitric oxide scavenging activities. Adequate HACCP evaluation and GMP in the processing of spices is advanced, further studies are necessary to harness the full antimicrobial and antioxidant activities of these spices for therapeutic purposes.
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It is high time to search for novel antimicrobial agents as the bacterial drug resistance is increasing day by day. Spices have been believed to contain medicinal values from ancient time and posses less side effects in comparison to commercial drugs. Our study compares the antibacterial activity of ethanol extracts of Garlic (Allium sativum), Clove (Syzygium aromaticum), and Cinnamon (Cinnamomum zeylanicum) against Escherichia coli, Vibrio cholera, Staphylococcus aureus, Bacillus cereus, Salmonella sp, Shigella sp, Serratia sp, Acinetobacter sp, and Klebsiella sp. The primary antibacterial activity and minimum inhibitory concentration (MIC) were determined by agar well diffusion and broth dilution methods, respectively. Ethanol extracts of garlic, clove, and cinnamon showed broad-spectrum antibacterial activity against all the tested organisms, although the highest sensitivity was found from Staphylococcus aureus with all the three extracts. Garlic showed the highest zone of inhibi...
EFFECT OF COOKING ON ANTIOXIDANT AND ANTIMICROBIAL PROPERTY OF SPICES
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.
Study of antibacterial and antioxidant activities of four common Nepalese kitchen spices
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Given the alarming incidence of antibiotic resistance in bacteria of medical importance and multiple side effects associated with the modern day chemotherapeutics, there is a constant need for new and effective therapeutic agents that could be easily extracted from our daily used Nepalese culinary. To study the antibacterial and antioxidant activity of common spices, locally available Clove (Eugenia caryophyllus), Cinnamon (Cinnamomum zylancium), Cumin (Cumin cyminum) and Timur (Zanthoxylum alatum) were subjected to cold extraction using ethanol and was assayed through agar well diffusion method and DPPH radical scavenging activity for different concentration gradient(100 to 500 µg). Zanthoxylum and Eugenia have showed potent antimicrobial activity against Proteus vulgaris and Pseudomonas aeruginosa followed by Cinnamomum and Cumin against Pseudomonas aeruginosa. All the extracts showed effective antimicrobial activity against gram positive and gram negative bacteria, however Escherichia coli remains ineffective towards any of the concentration of spices. DPPH radical scavenging activity showed effective antioxidant activity of the spices in the following order: Eugenia (93.84%) > Cumin (90.4%), Zanthoxylum (88.73%) > Cinnamomum (87.23%). Hence, our present study demonstrated that the ethanolic extract of different spices, Eugenia being the most effective, possess potent antibacterial and antioxidant activity and can be further analyzed for antimicrobial therapeutics and pharmacological evaluation.
Food Research, 2022
Owing to the presence of a diverse group of phytochemicals, spices could be potential sources of antibacterial and antioxidant agents. The present investigation was aimed to determine and compare the antimicrobial activities of different spices. A total of 5 spices including cardamom (Seeds, Elettaria cardamomum), cinnamon (Barks, Cinnamomum verum), clove (Flower buds, Syzygium aromaticum), Indian bay leaf or Tejpat (Dried leaves, Cinnamomum tamala), and cumin (Seeds, Cuminum cyminum) were collected. Different extracts (crude, aqueous, ethanolic, and methanolic) of spices were prepared and examined for antimicrobial activity against previously isolated foodborne bacterial isolates. Extracts from the tested spices showed significant inhibitory effects (mostly with >10 mm mean zone of inhibition) as revealed by the agar well diffusion technique. Clove among the tested spices was found to be the prominent one in eliminating foodborne pathogens. Methanolic extracts followed by ethano...