Antioxidant capacity of crude water and ethyl acetate extracts of some Indian spices and their antimicrobial activity against Vibrio vulnificus and Micrococcus luteus

Dynamic Chiropractic

关键词: Spices;    water extraction;    solvent extraction;    DPPH;    FRAP;    TPC;    antimicrobial activity.;   

学科分类：医学（综合）

来源: MPA Media

【 摘 要 】

The water and ethyl acetate extracts of six Indian spices were screened to identify their antioxidant activity and antimicrobial properties againstVibrio vulnificusandMicrococcus luteus. The 2,2’-Diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and total phenolic compounds (TPC) assay were used for determining antioxidant activity. The ethyl acetate spice extracts exhibited higher antioxidant activity as compared to water extracts, it can be sorted in the descending order of: clove > cardamom > thyme > black cardamom > black pepper > fenugreek seeds by DPPH assay. By FRAP assay: clove > thyme > cardamom > black cardamom > fenugreek seeds > black pepper and by TPC assay: clove > thyme > cardamom > fenugreek seeds > black cardamom > black pepper. The antimicrobial activity was screened by disk diffusion assay. Only clove and cardamom displayed antimicrobial activity at increasing concentrations in both water and ethyl acetate extracts. Clove displayed the highest 12 mm inhibition zone againstV. vulnificusand 14 mm inhibition zone againstM. luteusin both water and ethyl acetate extracted spices at highest concentration. Thus, clove and cardamom can be supplemented for both nutritional purposes and preservation of foods.

【 授权许可】

Unknown