کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4369872 1616744 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The in vitro antibacterial activity of dietary spice and medicinal herb extracts
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
The in vitro antibacterial activity of dietary spice and medicinal herb extracts
چکیده انگلیسی

The in vitro antibacterial activities of a total of 46 extracts from dietary spices and medicinal herbs were investigated by agar-well diffusion method against five foodborne bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Their total phenolic contents were also evaluated. Many herb and spice extracts contained high levels of phenolics and exhibited antibacterial activity against foodborne pathogens. Gram-positive bacteria were generally more sensitive to the tested extracts than Gram-negative ones. S. aureus was the most sensitive, while E. coli was the most resistant. There were highly positive relationships (R2 = 0.73–0.93) between antibacterial activities and phenolic content of the tested extracts against each bacterium. This suggested that the antibacterial activity of the tested extracts was closely associated with their phenolic constituents.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 117, Issue 1, 10 June 2007, Pages 112–119
نویسندگان
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