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ISSN 2079-2093
IDOSI Publications, 2012
DOI: 10.5829/idosi.ijmr.2012.3.3.716
Abstract: The extracts of 17 spices commonly used in Egypt as food condiments were screened for their
antimicrobial activities against 7 standard microbial strains (S. aureus, B. subtilis, E. coli, P. aeruginosa, S.
typhi, C. albicans and A. niger). Among the tested alcoholic extracts only 3 (clove, thyme and cinnamon)
showed broad spectrum antimicrobial activities. Garlic juice too showed broad spectrum antimicrobial activities.
Only 4 alcoholic extracts (black pepper, safflower, coriander and myrrh) had no antimicrobial activities. The
remaining extrcts (53%) showed only anti-Gram positive bacteria activities. None of all tested aqueous extracts
showed antifungal activity with lower antibacterial activities compared to their alcoholic ones. The antibacterial
effect of alcoholic extracts was not concentration dependant, however their antifungal effect was concentration
dependant. Interestingly, both alcoholic and aqueous extracts of cinnamon and alcoholic extract of clove
showed the highest antiviral activity where the TCID50 was reduced by about 1 log cycle. This was followed
by the aqueous extract of clove, garlic juice then aqueous extract of thyme, while both alcoholic and aqueous
extracts of liquorice had no antiviral activity.
Key words: Foodborne Diseases
Spices
Antimicrobial Activity
INTRODUCTION
Antiviral Activity
Corresponding Author: Tamer Essam, Biotechnology Center, Faculty of Pharmacy, Cairo University,
Kasr Al-Aini Street, Cairo11562, Egypt.
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Table 1: A list with the Latin names, common names and used part of
the tested 17 spices
Latin name
Common name
Part used
Thymus vulgaris
Thyme
dried leaves
Cinnamomum cassia
Cinnamon
dried bark
Syzigium aromaticum
Clove
dried buds
Allium sativum
Garlic
fresh bulbs
Glycyrrhiza glabra
Liquorice
dried roots
Eucalyptus globules
Eucalyptus
dried leaves
Curcuma longa
Curcuma
dried rhizomes
Coriandrum sativum
Coriander
dried fruits
Nigella sativa
Zingeber officinale
Ginger
dried rhizome
Peperium nigrum
Black pepper
dried fruits
Cuminum cyminum
Cumin
dried fruits
Rosemarinus officinale
Rosemary
dried leaves
Origanum majorana
Marjoram
dried leaves
Capsicum annum
Capsicum
dried pods
Commiphora myhrra
Myhrr
Catharansus tinctorius
Safflower
dried leaves
RESULTS
Screening of the Antibacterial and Antifungal Activities:
In general, among the tested 16 alcoholic extracts only 3
(19%) (clove, thyme and cinnamon) showed broad
spectrum antimicrobial activities against all tested
microbial markers (Table 2). Similarly garlic juice showed
braod spectrum antimicrobial actitivities. On the other
hand 4 alcoholic extracts (black pepper, safflower,
Table 2: The recorded relative activity % and MICs of the tested of alcoholic and aqueous extracts of spices and garlic juice against 7 tested microbial markers
S. aureus
subtilis
E. coli
S. typhi
P. aeruginosa
C. albicans
A. niger
ATCC 6538
B. ATCC CC33
ATCC 5087
ATCC 9027
ATCC 35664
ATCC 60193
ATCC 1718109
--------------------
-----------------
--------------------
------------------
------------------
------------------
-----------------
RA%a
MICb
RA%a
MICb
RA%a
MICb
RA%a
MICb
RA%a
MICb
RA%a
MICb
RA%a
MICb
Alcoholic
Clove
401
0.8
624
0.9
312
1.5
280
290
635
0.7
877
0.7
Extracts
Cinnamon
251
342
312
NS
291
767
637
Thyme
433
0.3
573
0.35
300
0.8
310
0.9
270
2.5
487
0.6
503
0.7
Liquorice
334
ND
362
ND
NS
ND
NS
ND
NS
ND
NS
ND
NS
ND
Garlic Juicec
290
2.5
312
382
372
290
15
987
1075
10
Aqueous
Cloved
400.5
ND
481
ND
430.5
ND
340
ND
410.5
ND
NS
ND
NS
ND
Extracts
Cinnamone
430.5
ND
482
ND
390.5
ND
451
ND
520.5
ND
NS
ND
NS
ND
Thymee
370.5
ND
NS
ND
NS
ND
NS
ND
NS
ND
NS
ND
NS
ND
Liquoricee
370.5
ND
621
ND
NS
ND
NS
ND
410.5
ND
NS
ND
NS
ND
(a) RA% = Relative activity %, which has been calculated relative to the applied reference antimicrobial agent as follow:
[Mean of zones of inhibition diameters (mm) of extract / Mean of zones of inhibition diameters (mm) of reference antimicrobial))*100
(a) MIC is the determined minimum inhibitory concentration (mg/ml) using agar dilution technique
(b)Garlic was just prepared as fresh juice (neither alcoholic nor aqueous extracts of this spice) and the tested concentration was 50 mg/ml
(c)The aqueous extract of clove was tested at 100 mg/ml
(d)These aqueous extracts were tested at 200 mg/ml
(e)NS means not sensitive (no antimicrobial activity was recorded)
(f)ND means not determined
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Thyme
Clove
Cinnamon
Liquorice
Garlic juice
Alcoholic
0.25
0.063
0.125
0.218
NAa
Aqueous
0.218
0.156
0.078
0.39b
Alcoholic
+ 0.2
-1.1
-1.3
ND
Aqueous
-0.3
-0.7
-1
-0.5
Fig. 4: The reduction % in viral infectivity caused by tested alcoholic extracts and interferon (a) and aqueous extracts
and garlic juice and interferon (b) at both tested dilutions of adv-7 virus 104 (white bars) and 10 5 (grey bars)
of the initial virus titer (106.3 TCID50 /0.1 ml)
(Fig. 2b,c). Similarly, increasing the concentration of the
tested garlic juice from 50-150 mg/ml1 had no effect on the
antibacterial activities but increased the antifungal effect
(Fig. 3).
7.
8.
9.
10.
11.
ACKNOWLEDGEMENTS
12.
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