Screening the efficacy of extracts of different spices in inhibiting the growth of foodborne bacterial isolates

Nur I. T., . and Paul S., . and Abokor A. O., . and Munshi S. K., . and Akter T., . and Islam T., . and Ishma T., . and Ahmmed J., . and Shewly S. R., . Screening the efficacy of extracts of different spices in inhibiting the growth of foodborne bacterial isolates. pp. 114-119. ISSN 2550-2166

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 ethanolic extracts were determined to be most effective against the bacterial isolates when the relative effectivity of different extracts was compared. The frequently encountered minimal inhibitory and bactericidal concentrations of the spices were 12 and 24 mg/mL respectively. All the spice extracts showed considerable antimicrobial traits which validate their potential and applicability as natural food preservatives and decontaminants.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

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 ethanolic extracts were determined to be most effective against the bacterial isolates when the relative effectivity of different extracts was compared. The frequently encountered minimal inhibitory and bactericidal concentrations of the spices were 12 and 24 mg/mL respectively. All the spice extracts showed considerable antimicrobial traits which validate their potential and applicability as natural food preservatives and decontaminants.

[error in script]

Item Type:	Article
AGROVOC Term:	Spices
AGROVOC Term:	Foodborne diseases
AGROVOC Term:	Antibacterial properties
AGROVOC Term:	Food safety
AGROVOC Term:	Food contamination
AGROVOC Term:	Sampling
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Experiments
AGROVOC Term:	Food industry
AGROVOC Term:	Food preservation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10770

Actions (login required)

View Item