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Investigation on phytochemical screening, thin layer chromatographic profiling and antibacterial potential of ten widely used spices in Bangladesh

Tania Jabin, Tanvir Ahamed, Shahin Alam, Abdullah Mohammad Shohael

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Int. J. Biosci.16(3), 208-220, March 2020

DOI: http://dx.doi.org/10.12692/ijb/16.3.208-220


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From ancient civilization, spices and herbs have played an important role in the lifestyle of people around the world. As Spices are being used from generation to generation as food additives and traditional medicines, these have been used as study materials to investigate its different bioactive properties and phytochemicals for their potential usage in the pharmaceutical industries. Phytochemicals are the compounds produced by plants, but not directly used for the growth and development rather engaged in protection against environmental and pathogenic stress. Plant materials were collected and water extraction method was applied for the preparation of extracts. After extraction all of the experiments were done according to standard protocols. Our study focused on the screening of the presence of valuable phytochemicals in ten widely used spices in Bangladesh. Among phytochemical screened tannin, glycosides and phenolic compounds are most abundant in all spices. The highest phenolic content was found in Syzygium aromaticum (67.77 µg GAE/ml of extract) and the lowest phenolic content was found in Coriandrum sativum (4.22 µg GAE/ml of extract). Among the spices, Myristica fragrans contained the highest tannin content (78.75 µg TAE/ml Extract) and Elettaria cardamomum contained the lowest tannin content (61 µg TAE/ml Extract). The study also employed the antibacterial activity of the spices extracts. The extracts showed the strongest antibacterial activity against the gram-positive bacteria when compared to the gram-negative bacteria. The highest zone of inhibition for Escherichia coli, Bacillus subtilis, and Salmonella typhi were found 8.31 mm, 10.4 mm and 8.61 mm in Nigella sativa, Elettaria cardamomum and Amomum subulatum respectively, and the lowest zone of inhibition for Escherichia coli, Bacillus subtilis, and Salmonella typhi were found 5.18 mm, 5.36 mm and 5.86 mm in Coriandrum sativum, Coriandrum sativum and Syzygium aromaticum respectively. Thin layer chromatographic (TLC) analysis was also done to check the presence of phyto-constituents. Our study revealed several spots (From 1 to 3) for different samples and their retention factors (Rf) were calculated. It is concluded that, results of these investigations had provided valuable information on further discovery of noble drugs.


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Investigation on phytochemical screening, thin layer chromatographic profiling and antibacterial potential of ten widely used spices in Bangladesh

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