International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 4 (2016)

A comparative study on the antibiotic property of commonly used culinary spices


Sivapriya T, Sheila John

There has been an increasing interest in the development of neutracueticals to combat the drug resistant pathogens. Although spices have been well accepted as traditional medicine, antimicrobial effect and isolation of its active constituents are still in infancy. Hence the antimicrobial activity of the aqueous extracts of commonly used spices against Escherichia coli were determined and compared with antibiotic amikacin. The pathogen Escherichia coli, a versatile one, causes a multitude of infection among humans. Zone of inhibition was determined by disc diffusion method. The spices exhibited antibiotic efficacy in various magnitudes. Among spices, Tamarindus indica and Cinnmomum zeylanicum were extremely sensitive against Escherichia coli followed by Curcuma longa, Zingiber officinale and Allium sativum which were very sensitive. Syzium aromaticum and Capsicum Chinese also exhibited antibiotic activity.

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