Antimicrobial And Antioxidant Activities Of Different Spice Extracts

Abstract

Up to day, very little work has been done on the antimicrobial activity of spices extracts against food pathogens. Additionally, there is very little information about the antioxidant activities of spices. The aim of this work was to investigate the antimicrobial effects of spices extracts against food pathogens, and its non-enzymatic antioxidant potentials. The plants have been provided from C2 region of Mugla and local herbalists. Antimicrobial activities of plants were evaluated using disc diffusion method. The extracts showed maximum inhibition zone against various microorganisms, and the zone was 8 mm. Candida albicans and Listeria monocytogenes showed the lowest sensitivity to different extracts (3250 µg/ml). In addition, the extracts were tested against the DPPH [2,2-Diphenyl-1-picrylhydrazyl] free-radical for antioxidant activity. A lot of extracts were displayed a high antioxidant activity. The highest antioxidant activity was determined on Nigella sativa (84%). In this study determined that the spices extracts have antimicrobial and antioxidant properties.

Phytochemical screening and in vitro evaluation of the antiarthritic activity of Nigella sativa L. seeds extracts

“…Some plants can be a major source of drugs due to their richness in secondary metabolites, these make and remain the subject of many researches, in particular the research of new natural constituents such as phenolic compounds, saponosides, alkaloids and essential oils [6,7]. Black cumin is a herbal plant belonging to Ranunculaceae family, the seed is well known as black seed [8]. It's widely utilized in traditional medicine, because of the various properties of its different parts including its seed.…”