Abstract
<b><sc>Abstract.</sc></b> Plants, specifically those identified as medicinal, are an excellent source of bioactive components and are gaining significant attention within food protection due to their natural antimicrobial properties. In this context, hemp species (Cannabis sp.) are explored for such applications because of their well-known antibacterial activities. However, the antimicrobial efficacy of cultivars being introduced in Northern Alabama and their implication for food safety has not been scrutinized. The purpose of this study was to evaluate the antibacterial and antioxidative potential of two hemp cultivars (CBD 5 and 17) grown at the Alabama A&M University, Winfred Thomas Agricultural Research Station in Northern Alabama as a whole (W) and defatted (DF) crude macerated ethanolic extracts (96% Ethanol). Antioxidant potential was evaluated by DPPH free radical scavenging activity (2, 2-diphenyl-1- picrylhydrazyl). Antibacterial activity against cocktails of enteric pathogens Listeria monocytogenese and Salmonella enterica evaluated for optical density, using a BioScreen-C microtiter, disc diffusion, minimum inhibitory and bactericidal concentrations. Data of three independent trials, in triplicate, were expressed as mean ± standard error (n=9) and ANOVA (Pâ¤0.05). Antibacterial results indicated that hemp extracts had a significantly lower optical density compared to the negative controls. CBD 5 and 17 (W) and (DF) extracts against LM and SE had minimum inhibitory concentrations 1.22mg/mL and 1.78mg/mL (W) 0.18mg/mL and 0.13mg/mL (DF) and minimum bactericidal concentrations of 1.78mg/mL and 2.33mg/mL (W) and 0.18mg/mL and 0.24mg/mL (DF).The data suggests that the DF hemp extracts had significant antimicrobial efficacy, highlighting its utilization as an antimicrobial nanofiber.
Published Version
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