<b style="">Bactericidal activity of kitchen spices and condiments on enteropathogens</b>
IR@NISCAIR: CSIR-NISCAIR, New Delhi - ONLINE PERIODICALS REPOSITORY (NOPR)
View Archive Info| Field | Value | |
| Creator |
Vaishnavi, Chetana
Kaur, Sukhminderjit Kaur, Manpreet |
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| Date |
2010-04-05T10:13:36Z
2010-04-05T10:13:36Z 2007-02 |
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| Identifier |
0975-1092 (Online); 0972-592X (Print)
http://hdl.handle.net/123456789/7836 |
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| Description |
40-45
The medicinal value of many of the spices and condiments used in Indian cooking has been known for centuries. The aim of this study was to evaluate the bactericidal activity of spices and condiments used in the Indian kitchen on enteropathogens endemic to our country. Aqueous extracts of onion (<b style=""><i>Allium cepa </i>Linn.</b>), garlic<b style=""><i> </i></b>(<b style=""><i>Allium sativum</i></b> <b style="">Linn.</b>), ginger (<b style=""><i>Zingiber officinale </i>Rosc.</b>), black pepper (<b style=""><i>Piper nigrum </i>Linn.</b>), clove [<b style=""><i>Syzygium</i></b><i> <b style="">aromaticum </b></i><b style="">(Linn.) Merrill & Perry</b>], asafoetida (<b style=""><i>Ferula assafoetida </i>Linn</b>.), omum (Bishop’s weeds) [<b style=""><i>Trachyspermum ammi</i> (Linn.) Sprague</b> syn. <i>Carum</i> <i>copticum </i>Hiern.], mint (<b style=""><i>Mentha spicata </i>Linn. emend. Nathh.</b> syn. <i>M</i>.<i> viridis</i> Linn.), cumin seeds (<b style=""><i>Cuminum cyminum </i>Linn.</b>) and turmeric (<b style=""><i>Curcuma domestica </i>Valeton</b>), were used in the study. Their antimicrobial activity against various diarrhoeagenic bacteria, viz. <i style="">Salmonella typhi</i>,<i style=""> S</i>.<i style=""> typhimurium</i>, <i style="">Shigella flexneri, Sh</i>.<i> dysenteriae</i>, <i style="">Escherichia coli, Yersinia enterocolitica</i> and <i style="">Campylobacter jejuni</i> were investigated by the disc diffusion and growth inhibition methods. Extracts of clove showed maximal antimicrobial activity against all the enteropathogens investigated. Black pepper showed antimicrobial effect on <i>Sh</i>.<i> dysenteriae</i>,<i> C</i>.<i> jejuni,</i> <i style="">E</i>. <i style="">coli </i>0157 and <i style="">E</i>.<i style=""> coli </i>0102. Ginger and mint showed the least bactericidal effect on the enteropathogens studied. The remaining spices and condiments showed different degree of activity with different microbes.<b style=""> </b>Spices and condiments, thus not only add flavour to the Indian cooking, but they may also protect us from various gastrointestinal endemic diseases. |
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| Language |
en_US
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| Publisher |
CSIR
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| Relation |
<b>Int. cl.</b><sup>8</sup.— A61K 36/00, A61P 31/00, A61P 31/04, A23L 1/22, A23L 1/221
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| Source |
NPR Vol.6(1) [January-February 2007]
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| Subject |
Antibacterial activity
Spices and Condiments Enteropathogens |
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| Title |
<b style="">Bactericidal activity of kitchen spices and condiments on enteropathogens</b>
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| Type |
Article
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