In VitroAntimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

Dhiman, Romika; Aggarwal, Neeraj; Aneja, K. R.; Kaur, Manpreet

doi:10.1155/2016/9015802

Cited by 38 publications

(29 citation statements)

References 47 publications

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“…[1,2,3,4,5] Most common materials used for controlling food spoilage are chemicals that have serious effects on human health. Consequently, great efforts have been spent for discovering safe effective natural materials which could be used in food preservation [6,7,8].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistula and Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Contamination

Hamad¹,

Darwish²,

Abu‐Serie³

et al. 2017

JFNR

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Objectives: Cassia fistula and Ocimum basilicum which are assumed to contain the active components and which are renewable source in fighting infections of microorganisms. The aim of this study was to investigate the antimicrobial activity, the antioxidant activity and anti-inflammatory properties of Cassia fistula and Ocimum basilicum and their mix. Methods and Materials: Cassia fistula and Ocimum basilicum exhibited antimicrobial activity against all of the tested bacteria and yeasts except for Asperigillus spp. that showed high resistance. Results and Discussion: The minimum inhibitory concentration (MIC) values for bacteria and yeast ranged from 3.1 to 6.2 mg/ mL. The antioxidant activity of the Cassia fistula and Ocimum basilicum was evaluated by using DPPH radical scavenging assay. In addition, the amount of total phenolic content (TPC) of Cassia fistula, Ocimum basilicum and their mix was 64.71, 96.42 and 113.07 mg/g, while total flavonoids content was 16.33, 32.66 and 79 mg/g respectively. Vanillin, quercetin and cinnamic acid marked the phenolic profile of the mix. Cytotoxicity results indicated high safety use of the two plants. Conclusion: Our data confirmed convenient and safe use of C. fistula, O. basilicum and their mix as natural antimicrobial and antioxidant. The mix of both extracts can be recommended as natural preservative to be used in food processing to control and prevent food contamination.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistula and Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Contamination

Hamad¹,

Darwish²,

Abu‐Serie³

et al. 2017

JFNR

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“…In a similar study Akgul & Kivanc (1989) reported the inhibitory effect of Cumin against S. aureus and K. pneumoniae and P. aeruginosa. Sunilson et al, (2009) andDhiman et al, (2016) reported the antimicrobial activities of Turmeric against different foodborne pathogens. Our study is in agreement with the results of their studies.…”

Section: Resultsmentioning

confidence: 99%

Functional, antioxidant, antimicrobial potential and food safety applications of Curcuma longa and Cuminum cyminum

Akbar¹,

Ali²,

Samiullah³

et al. 2019

PAK.J.BOT.

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Turmeric (Curcuma longa) and Cumin (Cuminum cyminum) seeds are common spices used in foods and are necessary commodity of kitchens. They have known potential in health and pharmacentical industries. In present study, we explored the antibacterial, antifungal, antioxidant and functional properties of turmeric and cumin seeds extracts. The extracts were also used against Escherichia coli in active packaging for pathogen control and food safety. It was found in the study that, phlobatannins, flavonoids, alkaloids and quinon were absent while the coumarin and terpenoids were present in cumin, whereas turmeric was found rich in phlobatannins, flavonoids, alkaloids, terpenoids and quinon except coumarin, which was found absent. The total phenolic contents of cumin and turmeric were estimated as 51.2 mg/g and 20 mg/g of dry weight equivalent to gallic acid. The DPPH radical scavenging activity of 44% and 46% were recorded for cumin and turmeric respectively. The FTIR analysis established the presence of different functional groups preliminary confirmed by chemical analysis. Both cumin and turmeric were found active against a group of pathogenic bacteria including, Salmonella typhi, Pseudomonas aeruginosa, Staphylococcus aurous and Escherichia coli. Enhanced antibacterial activity of cumin was noted compared to turmeric extracts. Both extracts were found active against different fungal species, Mucor mucedo, Aspergillus flavus, Aspergillus niger and Saccharomyces boulardii. Cumin and Turmeric extracts incorporated in alginate-based film for packaging and foodborne pathogens control in meat were found reducing the number of pathogenic bacteria E. coli.

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“…Spices, herbs, and their constituents are generally recognized as safe (GRAS) and approved by several regulatory agencies new technologies in food preservation lead to less use of preservatives and the use of antimicrobials from the natural sources [12]. In this context, spices appear to be promising natural products due to their antimicrobial effects and the compounds that exhibit this effect.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of antimicrobial potential of some spices from apiaceae sold in herbal shops

ONDER¹,

GURPINAR²,

AKAY³

2019

J Med Bot

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Spices are a part of the plants used for many purposes as preservatives and as colorants in foods or as medicinal intention. Main aim of the present research was to estimate the potential antimicrobial activity of some spices from Apiaceae family such as Amni visnaga (Diş otu, Hıltan), Anethum graveolens (Dereotu), Apium graveolens (Kereviz), Coriandrum sativum (Kişniş), Cuminum cyminum (Kimyon), Daucus carota (Havuç), Foeniculum vulgare (Rezene), Petroselinum sativum (Maydanoz), Pimpinella anisum (Anason). Thus, the fruits of the plants are used in the experiments. The fruits have been extracted by n-hexane, and all extracts have been subjected to TLC (Thin Layer Chromatography). The n-hexane extracts were screened for their potential in vitro antibacterial activity against Staphylococcus aureus ATCC 29213, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Klebsiella pneumoniae ATCC 13883, Pseudomonas aeruginosa ATCC 27853 and antifungal activity against Candida albicans ATCC 10231 by microbroth dilution method. The hexane extracts of the fruits of Coriandrum sativum, Anethum graveolens, Daucus carota, and Pimpinella anisum did not show antimicrobial activity against tested microorganisms. Except these, the other extracts having MIC values of 2.5-5-10 mg/mL exhibited antimicrobial effect against some tested microorganisms. These results demonstrate that the extracts which have an antimicrobial effect can probably play a role as an antimicrobial agent owing to their nonpolar components which are accumulated to the n-hexane extracts.

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In VitroAntimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

Cited by 38 publications

References 47 publications

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control & Prevent Food Contamination

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control & Prevent Food Contamination

Functional, antioxidant, antimicrobial potential and food safety applications of Curcuma longa and Cuminum cyminum

Evaluation of antimicrobial potential of some spices from apiaceae sold in herbal shops

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In VitroAntimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

Cited by 38 publications

References 47 publications

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control &amp; Prevent Food Contamination

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control &amp; Prevent Food Contamination

Functional, antioxidant, antimicrobial potential and food safety applications of Curcuma longa and Cuminum cyminum

Evaluation of antimicrobial potential of some spices from apiaceae sold in herbal shops

Contact Info

Product

Resources

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Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control & Prevent Food Contamination

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control & Prevent Food Contamination