Abstract
In the present study, antimicrobial and antioxidant properties of methanol extracts of some packaged and unpackaged spices including cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum L.), thyme (Thymus vulgaris L.) and mint (Mentha spicata L.) were determined. The antimicrobial effect of different concentrations of these spice extracts was examined by agar diffusion method against Escherichia coli, Enterococcus faecalis, Bacillus cereus, Pseudomonas aeruginosa and Salmonella typhimurium. While the antioxidant properties of spice extracts were examined using 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) methods, the total phenolic components were examined using Folin–Ciocalteu method. Methanol extracts of spices showed antimicrobial activity at different rates against tested microorganisms. The methanol extract of unpackaged mint showed highest inhibiton zones (22.50 mm) against Salmonella typhimurium. When the total phenolic concentrations of spice extracts ranged from 6239.58 to 27197.92 mg GAE/kg, the ABTS values ranged from 40.75 to 667.57 mmol Trolox/g dried spice and the percentage of DPPH inhibitions ranged from 88.98 to 96.26%.
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