Comparative evaluation of the antimicrobial properties of plant extracts

Abstract

The spectrum of antimicrobial agents used to combat the microorganism of spoilage of food products, in connection with the developed problem of antibiotic resistance, is steadily narrowing. Plant polyphenols exert a variety of biological effects on numerous cellular systems both in vitro and in vivo. For many flavonoids, antioxidant, antimicrobial, anti-inflammatory, anti-cancer effects have been established, which led to the widespread use of flavonoid-containing plant materials for the production of therapeutic and prophylactic agents. For research, we used water extracts of fennel fruit (Foeniculum), medicinal sage (Salvia officinalis), chaga (Inonotus) (10g / 100ml of water) and CO2 extract of bay leaves and CO2 extract of allspice. Samples were tested against native microflora of chicken paste and chilled fish. All these objects showed antimicrobial activity against microflora of food products. The most pronounced antimicrobial activity was observed in fennel, CO2-extract of bay leaves and CO2-extract of allspice. This study shows the possibility of using aqueous infusions of medicinal plants and extracts of spices as an additive to a food product to extend its shelf life.