NISCAIR Online Periodicals Repository

NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR)  >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)]
 >
NPR Vol.6 [2007] >
NPR Vol.6(1) [January-February 2007] >


Title: Bactericidal activity of kitchen spices and condiments on enteropathogens
Authors: Vaishnavi, Chetana
Kaur, Sukhminderjit
Kaur, Manpreet
Keywords: Antibacterial activity
Spices and Condiments
Enteropathogens
Issue Date: Feb-2007
Publisher: CSIR
IPC CodeInt. cl.8
Abstract: 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 (Allium cepa Linn.), garlic (Allium sativum Linn.), ginger (Zingiber officinale Rosc.), black pepper (Piper nigrum Linn.), clove [Syzygium aromaticum (Linn.) Merrill & Perry], asafoetida (Ferula assafoetida Linn.), omum (Bishop’s weeds) [Trachyspermum ammi (Linn.) Sprague syn. Carum copticum Hiern.], mint (Mentha spicata Linn. emend. Nathh. syn. M. viridis Linn.), cumin seeds (Cuminum cyminum Linn.) and turmeric (Curcuma domestica Valeton), were used in the study. Their antimicrobial activity against various diarrhoeagenic bacteria, viz. Salmonella typhi, S. typhimurium, Shigella flexneri, Sh. dysenteriae, Escherichia coli, Yersinia enterocolitica and Campylobacter jejuni 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 Sh. dysenteriae, C. jejuni, E. coli 0157 and E. coli 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. Spices and condiments, thus not only add flavour to the Indian cooking, but they may also protect us from various gastrointestinal endemic diseases.
Page(s): 40-45
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.6(1) [January-February 2007]

Files in This Item:

File Description SizeFormat
NPR 6(1) 40-45.pdf680.23 kBAdobe PDFView/Open
 Current Page Visits: 630 
Recommend this item

 

National Knowledge Resources Consortium |  NISCAIR Website |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2012 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 509676 since 06-Feb-2009  Last updated on 11-Apr-2014Webmaster: nopr@niscair.res.in