Open AccessAntibacterial activity of stevioside towards food‐borne pathogenic bacteria
Author(s) -
Puri Munish,
Sharma Deepika
Publication year - 2011
Publication title -
engineering in life sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.547
H-Index - 57
eISSN - 1618-2863
pISSN - 1618-0240
DOI - 10.1002/elsc.201000142
Subject(s) - stevia rebaudiana , stevioside , bacillus cereus , cereus , bacillus subtilis , antibacterial activity , serratia marcescens , food science , thin layer chromatography , bacteria , chemistry , microbiology and biotechnology , pathogenic bacteria , biology , escherichia coli , chromatography , biochemistry , medicine , alternative medicine , pathology , genetics , gene
This study determines the inhibitory effect of Stevia rebaudiana leaf extracts and its purified bioactive compound ‘stevioside’ against food‐related pathogens. The S. rebaudiana solvent extracts (1000 μg/mL) displayed antibacterial activity to Serratia marcescens , Klebsiella pneumoniae , Bacillus cereus , Pseudomonas aeruginosa , B. subtilis , Alcaligenes denitrificans and Salmonella typhimurium . Of the six solvents, ethanol and acetone extracts displayed the highest zone of inhibition. The bioactive compound from S. rebaudiana was purified by solvent extraction, thin‐layer chromatography followed by structural characterization by spectroscopy evidence. Purified stevioside prevented the growth of tested bacterial species, i.e. B. subtilis , K. pneumoniae and S. typhimurium . Significant zone of inhibition (12 mm) was observed against B. cereus which proposes potential application of stevioside in foods to increase their shelf life.