Antimicrobial effect of various combinations of plant extracts

Hsieh, Pao-Chuan; Mau, Jeng‐Leun; Huang, San Yuan

doi:10.1006/fmic.2000.0376

Cited by 190 publications

(118 citation statements)

References 9 publications

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“…The ethanolic extracts of Boesenbergia pandurata showed better growth inhibition against L. monocytogenes than B. cereus and S. aureus. Numerous herbs, spices and plants have been reported to be potential sources of antimicrobial agents but not many have been studied with respect to levels and range of activity [23]. In particular, plants of limited distribution, such as those restricted to particular regions or countries, are poorly studied.…”

Section: Minimum Inhibitory Concentration (Mic)mentioning

confidence: 99%

Antibacterial Effect of Five Zingiberaceae Essential Oils

2007

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Essential oil obtained by hydrodistillation and two different solvent extractions (petroleum ether and ethanol) from five Zingiberaceae species: ginger (Zingiber officinale Roscoe.), galanga (Alpinia galanga Sw.), turmeric (Curcuma longa L.), kaempferia (Boesenbergia pandurata Holtt.) and bastard cardamom (Amomum xanthioides Wall.) was characterized. Volatile components of all extracts were analyzed by gas chromatographymass spectrometry (GC-MS). The major components of ginger, turmeric, galangal, bastard cardamom and kaempferia were zingiberene, turmerone, methyl chavicol, and γ-terpinene, respectively. Their antibacterial effects towards Escherichia coli, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes were tested by a disc diffusion assay. Essential oil of kaempferia and bastard cardamom obtained by hydrodistillation extraction could inhibit growth of all tested bacteria. Essential oil of ginger extracted by hydrodistillation had the highest efficiency against three positive strains of bacteria (S. aureus, B. cereus and L. monocytogenes), with a minimum concentration to inhibit B. cereus and L. monocytogenes of 6.25 mg/mL.

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Section: Minimum Inhibitory Concentration (Mic)mentioning

confidence: 99%

Antibacterial Effect of Five Zingiberaceae Essential Oils

2007

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“…Since ancient times herbs and their essentials have been known for their varying degree of antimicrobial activity (Juven et al, 1994). More recently, medicinal plants extracts were developed and proposed for use in food as natural antimicrobials (Hsieh et al, 2001). Tulsi has attracted worldwide prominence due to its vast range of medicinal properties without showing any adverse effects.…”

Section: Introductionmentioning

confidence: 99%

Effects of Tulsi Leaf Extract on Body Weight Gain in Broiler Production

Hasan¹,

Mostofa²,

Sorwar³

et al. 2016

Bangl. J. Vet. Med.

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The objective of this research was to evaluate the effect of tulsi leaf (Ocimum sanctum) extract supplementation in drinking water as a growth promoter in broiler chickens. A total of 40 Cobb-500 broiler chicks (day-old) were purchased from local hatchery (Nourish Poultry and Hatchery Ltd.). After seven days of acclimatization chicks were randomly divided into two groups, A (n=20) and B (n=20). The group A was kept as a control and not treated. The group B was supplemented with tulsi leaf extract with feed and water. Weekly observations were recorded for live body weight gain up to 5 th weeks and hematological tests were performed at 35 th day's age of broiler to search for hematological changes between control (A) and treatment (B) groups. The initial body weight of groups A and B on 1st day of this experiment were 41.00±1.78 gm and 41.50±2.35 gm, respectively and after 35 th day of experiment final body weight were 1640± 74.83 gm and 1920± 33.91 gm, respectively and economics of production were analyzed and found that net profit per broiler was Tk. 21.46 and Tk. 32.29, respectively. The treatment group B was recorded statistically significant (at 1% level) increased (16.97%) for live body weight than that of control group A. The hematological parameters total erythrocyte count (TEC), erythrocyte sedimentation rate (ESR), packed cell volume (PCV) and hemoglobin (Hb) estimation value of treatment group shows significant difference, while hemoglobin (Hb) estimation does not show significant difference from control group. The results suggest that better growth performance could be achieved in broilers supplemented with tulsi leaf extract.

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“…Some plants and vegetables have been shown to possess valuable antioxidants and antibacterials of great nutritional and therapeutic values. Numerous extracts and essential oils from plants have been tested for their antimicrobial properties against various food-borne microorganisms (Hsieh et al 2001;Nychas et al 2003;Burt 2004;Boziaris et al 2011). Extracts are soluble fractions that can be removed from plant materials by solubilising the component(s) of interest in an aqueous, alcohol, lipid, solvent, or supercritical CO 2 phase and then removing it (Brewer 2011).…”

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confidence: 99%

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Pezeshk¹,

Ojagh²,

Alishahi³

2015

Czech J. Food Sci.

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Pezeshk S., Ojagh S.M., Alishahi A. (2015): Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood -a review. Czech J. Food Sci., While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of plants are an essential part of the human diet, and are of noticeable interest due to their antioxidant and antibacterial properties. The industries processing agricultural products generate considerable quantities of phenolic-rich by-products, which could be valuable natural sources of antioxidants and antibacterials. Some of these by-products have been the subject of investigations and have been demonstrated to be effective sources of phenolic antioxidants and antibacterials. When tested in fish and seafood, phenolic-rich extracts and essential oils have shown antioxidant and antibacterial activities comparable to that of synthetic antioxidants and antibacterials. This review provides a critical evaluation of some natural antioxidants and antibacterials in maintaining the quality of some seafood products and increasing their shelf-life and a discussion on the role of phenolic compounds in delaying the bacterial spoilage and oxidative processes.

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Antimicrobial effect of various combinations of plant extracts

Cited by 190 publications

References 9 publications

Antibacterial Effect of Five Zingiberaceae Essential Oils

Antibacterial Effect of Five Zingiberaceae Essential Oils

Effects of Tulsi Leaf Extract on Body Weight Gain in Broiler Production

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

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