FUNGICIDAL POTENCY OFCINNAMOMUMTAMALA LEAVESAGAINST COMMON FOOD BORNE PATHOGENS
Journal Title: International Research Journal of Pharmacy (IRJP) - Year 2015, Vol 6, Issue 9
Abstract
Due to residual toxicity and tremendous increase in antimicrobial resistant pathogens, there has been increasing concern of the consumers for alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives.Antifungal activity of Cinnamomumtamala leaves was evaluated by Food Poisoned Technique (FPT) and Agar Well diffusion assay against Aspergillus flavus and A.niger isolated from spices. Extracts of C.tamala leaves were prepared by Soxhlet extraction method using ethanol, methanol and distilled water. The active extracts thus obtained were subjected to determine their minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC).Methanolic extract of C.tamala showed maximum zone of inhibition against A.flavus (18mm) and A.niger (16.33mm) respectively with the lowest MIC. The results of the present study are quite encouraging and the study opens up the possibility for replacement of synthetic preservatives by natural extracts to check the growth of microorganisms present in spices and other food products.
Authors and Affiliations
Priyanka Chaudhary, Padma Singh
Keywords
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- EP ID EP148611
- DOI 10.7897/2230-8407.069126
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