Evaluation of three commercial spices against pathogenic bacteria of traditional sweetmeat- rossomalai

Paper Details

Research Paper 01/10/2013
Views (341) Download (4)
current_issue_feature_image
publication_file

Evaluation of three commercial spices against pathogenic bacteria of traditional sweetmeat- rossomalai

Most. Ferdousi Begum, Md. Abdul Qayum Sarker, Md. Mozammel Hoque, Md. Showkat Hossain, M. Firoz Alam
Int. J. Biosci.3( 10), 288-297, October 2013.
Certificate: IJB 2013 [Generate Certificate]

Abstract

The antibacterial activity of three spices extracts namely Syzygium aromaticum, Cuminum cyminum and Foeniculum vulgare were assessed against seven pathogenic bacteria such as Escherichia coli, Salmonella sp., Bacillus cereus, Klebsiella sp., Streptococcus sp., Staphylococcus aureus and Staphylococcus sp. of Rossomalai. Among the spices, ethanol extract of S. aromaticum showed highest inhibition zone (15.8 mm) against E. coli. On the other hand, aqueous extract of F. vulgare seed demonstrated least activity against S. aureus. MIC and MBC value ranges from 25 to 200 mg ml-1 and 50 to 225 mg ml-1, respectively. The lowest MIC and MBC values were recorded against E. coli for ethanol extract of S. aromaticum inflorescence. On the basis of antimicrobial spectra S. aromaticum can be considered as an effective antimicrobial agent that can be used as a food preservative in commercial purpose.

VIEWS 6

Aboaba OO, Smith SI, Olude FO. 2006. Antibacterial effect of edible plant extract on Escherichia coli 0157:h7. Pakistan Journal of Nutrition 5(4), 325-327. http://dx.doi.org/10.3923/pjn.2006.325.327

Alam MM, Rahaman SMR, Mannan AKMA, Shams-ud-Din M. 2002. Quality attributes of Rossomalai- a delicious indigenous milk product of Bangladesh. Pakistan Journal of Biological Science 5(6), 725-727. http://dx.doi.org/10.3923/pjbs.2002.725.727

Doughari JH, Elmahmood AM, Manzara S. 2007. Studies on the antibacterial activity of root extracts of Carica papaya L. African Journal of Microbiology Research 2(1), 037-041.

El-Mahmood AM, Doughari JH. (2008). Phytochemical screening and antimicrobial evaluation of the leaf extracts of Cassia alata Linn. African Journal of Pharmacy and Pharmacology 2 (7), 124-129.

Gulluce M, Sokmen M, Deferera D, Agar G, Ozkan H, Kartal N, Polissiou M, Sokmen A, Sahin F. 2003. In vitro antibacterial, antifungal, and antioxidant activities of the essential oil and methanol extracts of herbal parts and callus cultures of Satureja hortensis L. Journal of Agricultural and Food Chemistry 51, 3958-65. http://dx.doi.org/10.1021/jf0340308

Holt JG, Krieg NR, Sneath, PHA, Staley JT, Williams ST. 1994. Bergey’s manual of determinative bacteriology. 9th ed. Williams and Wilkins Co., 176-189.

Iacobellis NS, LoCantore P, Capasso F, Senatore F. 2005. Antibacterial activity of Cuminum cyminum L. and Carum carvi L. essential oils. Journal of Agricultural Food Chemistry 53, 57-61. http://dx.doi.org/10.1021/jf0487351

Kabirullah M. 2006. Food-borne disease /http://banglapedia.org/HT/F_0143. HTM. Cited 24 Feb 2009.

Kaushik P, Goyel P. 2008. In vitro evaluation of Datura innoxia (thorn-apple) for potential antibacterial activity. Indian Journal of Microbiology. 48, 353-357. http://dx.doi.org/10.1007/s12088-008-0020-7

Li R, Jiang ZT. 2004. Chemical composition of the essential oil of Cuminum cyminum L. from China. Flavour and Fragrance Journal 19, 311-313. http://dx.doi.org/10.1002/ffj.1302

Majorie MC. 1999. Plant products as antimicrobial agents. Clinical Microbiology Reviews 12, 564-582.

Mead PS, Slutaker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, Griffin P M, Tauxe RV. 1999. Food-related illness and death in the united states. Emerging Infectious Diseases 5(5), 606-625.

Nevas M, Korhonen AR, LindtrÖm M, Turkki P, Korkeala H. 2004. Antibacterial efficiency of finish spice essential oils against pathogenic and spoilage bacteria. Journal of Food Protection 67(1), 199-202.

Parekh J, Chanda S. 2007. In vitro screening of antibacterial activity of aqueous and alcoholic extracts of various Indian plant species against selected pathogens from Enterobacteriaceae. African Journal of Microbiology Research 1(6), 92-99.

Sagdic O, Karahan AG, Ozcan MOzcan G. 2003a. Effect  of  some  spices extracts on bacterial inhibition. Food Science and Technology International 9, 353-359.

Sagdic O, Kuscu A, Ozcan M. Ozcelik S. 2003b. Effect of Turkish spice extracts at various concentrations on the growth of E. coli 0157: H7. Journal of Food Protection 19, 473-480.

Sagdic O. 2003. Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. Food Science and Technology 36, 467-473.

Swetwiwathana A, Leutz U, Lotong N, Fischer A. 1999. Controlling of the growth of Salmonella anatum in Nham. Fleischwirtschaft International 9, 124-128.

Tassou CC, Drosino EH, Nychas GJE. 1995. Effects of essential oil from mint (Mental piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4°C and 10°C. Journal of Applied Bacteriology 78, 593-600. http://dx.doi.org/10.1111/j.1365-2672.1995.tb03104.x

Turkyilmaz Z, Karabulut R, Sönmez K, Başaklar AC. 2008. A striking and frequent cause of premature thelarche in children: Foeniculum vulgare. Journal of Pediatric Surgery 43(11), 2109-11. http://dx.doi.org/10.1016/j.jpedsurg.2008.07.027