Antimicrobial And Antioxidant Activities Of Different Spice Extracts

Abstract

Up to day, very little work has been done on the antimicrobial activity of spices extracts against food pathogens. Additionally, there is very little information about the antioxidant activities of spices. The aim of this work was to investigate the antimicrobial effects of spices extracts against food pathogens, and its non-enzymatic antioxidant potentials. The plants have been provided from C2 region of Mugla and local herbalists. Antimicrobial activities of plants were evaluated using disc diffusion method. The extracts showed maximum inhibition zone against various microorganisms, and the zone was 8 mm. Candida albicans and Listeria monocytogenes showed the lowest sensitivity to different extracts (3250 µg/ml). In addition, the extracts were tested against the DPPH [2,2-Diphenyl-1-picrylhydrazyl] free-radical for antioxidant activity. A lot of extracts were displayed a high antioxidant activity. The highest antioxidant activity was determined on Nigella sativa (84%). In this study determined that the spices extracts have antimicrobial and antioxidant properties.