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Title: Antioxidant and antibacterial investigations on essential oils and acetone extracts of some spices
Authors: Singh, Gurdip
Maurya, Sumitra
Marimuthu, Palanisamy
Murali, H S
Bawa, A S
Keywords: Spices
Volatile oils
Antimicrobial activity
Acetone extract
Antioxidant activity
Issue Date: Apr-2007
Publisher: CSIR
Series/Report no.: Int. cl.8 — C11B 9/00, A23L 1/22, A61K 36/00, A61P 17/18, A61P 31/04
Abstract: The studies on antioxidant and antibacterial potential of essential/volatile oils and acetone extracts of various spices are presented in this paper. The antibacterial activity of the volatile oils and acetone extracts of anise,ajwain, tejpat, Chinese Cassia bark, fennel, coriander, dill, turmeric and star anise have been studied against Escherichia coli, Salmonella  typhi, Pseudomonas aeruginosa, Bacillus cereus, B. subtilis and Staphylococcus aureus by disc diffusion and plate count methods. The results showed that volatile oils and extracts varied in their bioactivity. The volatile oils of ajwain, tejpat, Chinese Cassia bark and coriander were found to possess excellent activity against all the Gram positive and Gram negative bacterial strains tested. These volatile oils and extracts are equally or more effective when compared with standard antibiotics even at very low concentration. However, the acetone extract was found to be less effective as compared to volatile oils. Antioxidant activity of the oils and extracts were studied by DPPH, reducing power, conjugated diene and chelating effect assays. They exerted concentration dependent antioxidant activity in all the tested assays.
Description: 114-121
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.6(2) [March-April 2007]

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