Open AccessScreening the efficacy of extracts of different spices in inhibiting the growth of foodborne bacterial isolates
Author(s) -
Saurab Kishore Munshi,
A.O. Abokor,
Tajul Islam,
Touhida Ishma,
Ifra Tun Nur,
J. Ahmmed,
Tanjia Akter,
Sumona Rahman Shewly,
Swati Paul
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).289
Subject(s) - cuminum , antimicrobial , syzygium , traditional medicine , preservative , cinnamomum , food science , cinnamomum zeylanicum , biology , agar diffusion test , chemistry , antibacterial activity , essential oil , microbiology and biotechnology , bacteria , cassia , medicine , genetics , alternative medicine , traditional chinese medicine , pathology
Owing to the presence of a diverse group of phytochemicals, spices could be potentialsources of antibacterial and antioxidant agents. The present investigation was aimed todetermine and compare the antimicrobial activities of different spices. A total of 5 spicesincluding cardamom (Seeds, Elettaria cardamomum), cinnamon (Barks, Cinnamomumverum), clove (Flower buds, Syzygium aromaticum), Indian bay leaf or Tejpat (Driedleaves, Cinnamomum tamala), and cumin (Seeds, Cuminum cyminum) were collected.Different extracts (crude, aqueous, ethanolic, and methanolic) of spices were prepared andexamined for antimicrobial activity against previously isolated foodborne bacterialisolates. 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. Cloveamong the tested spices was found to be the prominent one in eliminating foodbornepathogens. Methanolic extracts followed by ethanolic extracts were determined to be mosteffective against the bacterial isolates when the relative effectivity of different extractswas compared. The frequently encountered minimal inhibitory and bactericidalconcentrations of the spices were 12 and 24 mg/mL, respectively. All the spice extractsshowed considerable antimicrobial traits which validate their potential and applicability asnatural food preservatives and decontaminants.