Phytochemical composition and antimicrobial activities of three selected spices seed extracts against food spoilage microorganisms
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Abstract
Abstract. Persaud C, Daniel R, Hemraj D. 2019. Phytochemical composition and antimicrobial activities of three selected spices seed extracts against food spoilage microorganisms. Bioteknologi 16: 41-47. The study emphasizes on three selected spice extracts to be efficiently used as antimicrobial agents in food preservation, with the intention of developing antimicrobial agents capable of replacing synthetic chemical agents and natural agents weakened by antimicrobial resistance. The purpose of this study aims at stepping away from the artificial and exploring the extent to which natural substances, such as spices, provide antimicrobial effects in attempt to be formulated as natural food preservative. Antimicrobial screening of ethanolic and hexane extracts of Cuminum cyminum (cumin), Sinapis alba (mustard) and Pimenta dioica (all spice) against food spoilage bacteria Bacillus subtilis and Pseudomonas aeruginosa and fungi Candida albicans was attempted, with references to synthetics drugs Ciprofloxacin, Erythromycin and Fluconazole. Phytochemical analysis on the extracts showed that there were more secondary metabolites present in the ethanolic extracts. It was observed that ethanolic extracts of C. cyminum and P. dioica were more effective against the three microbes as compared to the hexane extracts of C. cyminum and P. dioica, while hexane extracts of S. alba was more effective against bacterial species. S. alba was not an effective antifungal agent. The results indicated that plant extracts possessing antibacterial and antifungal properties can be formulated as an ideal food preservative.
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