year 19, Issue 74 (6-2020)
J. Med. Plants 2020, 19(74): 145-154 |
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Mairmalek-Sani H S, Samadi N. Antimicrobial activity of Curcuma longa L., Capsicum annuum L. and Piper nigrum at different conditions. J. Med. Plants 2020; 19 (74) :145-154
URL: http://jmp.ir/article-1-2395-en.html
URL: http://jmp.ir/article-1-2395-en.html
1- Faculty of Advanced Sciences and Technology, Islamic Azad University of Medical Sciences, Tehran, Iran
2- Department of Drug and Food Control, Faculty of Pharmacy and The Institutes of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran , samadin@tums.ac.ir
2- Department of Drug and Food Control, Faculty of Pharmacy and The Institutes of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran , samadin@tums.ac.ir
Abstract: (2908 Views)
Background: In addition to creating the desired flavor, spices play an important role in increasing the shelf life of food by inhibiting the growth of a variety of microorganisms. Objective: The purpose of this study was to investigate the antibacterial effect of boiled and non-boiled water extract of Curcuma longa L., Capsicum annuum L. and Piper nigrum alone or in combination. Methods: The antibacterial effect of the spices was investigated against four major food-born pathogens by agar dilution method in different acidic or salty conditions. Results: The results of this study showed that non-biled water extract of C. annuum had the highest antibacterial activity. Gram-positive bacteria were generally more susceptible to the tested spices. The antibacterial activity of the spiceces was reduced by addition of sodium chloride and in acdic pH. A synergistic effect was observed between C. annuum and P. nigrum water extracts agaist Listeria monocytogenes. Conclusion: It seems that by using mixture of spices, suitable antimicrobial preservative systems could be designed for different food products.
Type of Study: Research |
Subject:
Medicinal Plants
Received: 2018/12/21 | Accepted: 2019/03/18 | Published: 2020/07/21
Received: 2018/12/21 | Accepted: 2019/03/18 | Published: 2020/07/21
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