Abstract
Antibacterial and Antioxidant Potential of Essential Oils of Five Spices
Highlights
Food-borne disease is an increasingly major public health problem all over the world (Newell et al, 2010)
Chemicals p-iodonitrotetrazolium violet (INT), β-carotene, linoleic acid, Butylated Hydroxytoluene (BHT), ferrozine, ferrous chloride, EDTA, and gallic acid were purchased from Sigma-Aldrich
The Inhibition Zone Diameter (IZD) of test Essential Oils (EOs) against the studied food-borne bacteria are shown in Table 2 showing significant difference (p
Summary
Food-borne disease is an increasingly major public health problem all over the world (Newell et al, 2010). Purkait et al.: Antibacterial and Antioxidant Potential of Spices life of food items but they have accumulated evidence that they could be toxic and carcinogenic. Another great concern is the emergence of antimicrobial resistance in food-borne pathogens (Mathew et al, 2007). Methods: In vitro antibacterial efficacy of black cumin, black pepper, cinnamon, clove, and nutmeg EOs were evaluated against some food-borne bacteria using agar well diffusion, microbroth dilution, and time-kill assay methods. Conclusion: The results provide evidence that EOs of clove, black pepper, and cinnamon may serve as effective natural preservatives in the food industry. Further studies are needed for their plausible applications in the food industry
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