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Antibacterial activity of the extracts from the fruit rinds of Garcinia cowa and Garcίnìa pedunculata against food borne pathogens and spoilage bacteria

Negi, P. S. and Jayaprakasha, G. K. and Jena, B. S. (2008) Antibacterial activity of the extracts from the fruit rinds of Garcinia cowa and Garcίnìa pedunculata against food borne pathogens and spoilage bacteria. LWT - Food Science and Technology, 41. pp. 1857-1861.

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Abstract

The crude hexane and chloroform extracts from the fruit rinds of Garcinia cowa and Garcinia pedunculata were studied for their antibacterial activity against some foodborne pathogens and spoilage bacteria such as Bacillus cereus, Bacillus coagulans, Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The minimum inhibitory concentrations (MICs) of the extracts determined by the agar dilution method were ranging from 15 to 500 μg/ml and 300 to 1250 μg/ml for G. cowa and G. pedunculata, respectively. However, the hexane and chloroform extracts from the fruit rinds of G. cowa exhibited marked inhibitory effect against all the test organisms and were more effective than that of G. pedunculata extracts. The antibacterial activity of all the extracts was more pronounced against the tested Gram-positive bacteria than the tested Gram-negative bacterium. Furthermore, this study is the first report on the in vitro antibacterial activity of extracts from the fruit rinds of G. cowa and G. pedunculata.

Item Type: Article
Uncontrolled Keywords: Garcinia cowa; Garcinia pedunculata; Antibacterial activity
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs
600 Technology > 08 Food technology > 13 Quality control > 02 Safety
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jan 2009 11:20
Last Modified: 24 Sep 2018 08:54
URI: http://ir.cftri.com/id/eprint/8880

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