COMPARATIVE STUDIES ON THE ANTIMICROBIAL ACTIVITY OF SELECTED SPECIES
Journal Title: International Journal of Research in Pharmacology & Pharmacotherapeutics (IJRPP) - Year 2013, Vol 2, Issue 2
Abstract
In the present study, a total of twelve extracts of four spices namely cumin, mustard, fenugreek and asafoetida extracted with two solvents such as ethyl alcohol and ethyl acetate were evaluated for their antibacterial activity. It was measured by agar disc diffusion method.All the extracts showed antibacterial activity against all the test bacterial isolates. According to the zone of inhibition observed in the entire agar plates, the combination of alcoholic extracts of asafoetida-mustard and asafoetida-fenugreek produced very good zone of inhibition such as 29.5 mm and 23.5 mm respectively against staphylococcus aureus. Then the combination of asafoetida-cumin and mustard- fenugreek produced the zone of inhibition 23.5 mm and 24 mm respectively against Bacillus subtilis. The effect of asafoetida-fenugreek combination against Pseudomonas aeruginosa produced 22 mm of zone of inhibition. The combination of ethyl acetate extract of cumin-mustard and cumin-fenugreek produced the zone of inhibition 20.5 mm & 19 mm respectively against E.coli. Again the same mixture of extracts produced very good effect against Staphylococcus aureus also and their zones of inhibition are 24.5 mm and19.5 mm. According to results, these extracts may be an alternative to chemical preservatives and used as natural antimicrobial preservatives to reclaim the shelf-life of food. Further research may be carried out for the identification of bioactive molecule present in the two extracts and in vivo efficacy against food spoilage microorganisms
Authors and Affiliations
S. Sundar S. Sundar
Keywords
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