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Antibacterial activity of the extracts from the fruit rinds of Garcinia cowa and Garcίnìa pedunculata against food borne pathogens and spoilage bacteria

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/8880/ LWT-01-08

Title	Antibacterial activity of the extracts from the fruit rinds of Garcinia cowa and Garcίnìa pedunculata against food borne pathogens and spoilage bacteria

Creator	Negi, P. S. Jayaprakasha, G. K. Jena, B. S.

Subject	06 Trees And Shrubs 02 Safety

Description	The crude hexane and chloroform extracts from the fruit rinds of Garcinia cowa and Garcinia pedunculata were studied for their antibacterial activity against some foodborne pathogens and spoilage bacteria such as Bacillus cereus, Bacillus coagulans, Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The minimum inhibitory concentrations (MICs) of the extracts determined by the agar dilution method were ranging from 15 to 500 μg/ml and 300 to 1250 μg/ml for G. cowa and G. pedunculata, respectively. However, the hexane and chloroform extracts from the fruit rinds of G. cowa exhibited marked inhibitory effect against all the test organisms and were more effective than that of G. pedunculata extracts. The antibacterial activity of all the extracts was more pronounced against the tested Gram-positive bacteria than the tested Gram-negative bacterium. Furthermore, this study is the first report on the in vitro antibacterial activity of extracts from the fruit rinds of G. cowa and G. pedunculata.

Date	2008

Type	Article PeerReviewed

Format	application/pdf

Language	en

Identifier	http://ir.cftri.com/8880/1/LWT-41-10-1857.pdf Negi, P. S. and Jayaprakasha, G. K. and Jena, B. S. (2008) Antibacterial activity of the extracts from the fruit rinds of Garcinia cowa and Garcίnìa pedunculata against food borne pathogens and spoilage bacteria. LWT - Food Science and Technology, 41. pp. 1857-1861.