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American Journal of Food Science and Nutrition (AJFSN)

Antibacterial property of commonly used spices in Abuja, Nigeria

(This article belongs to Vol - 03, Issue - 01)
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Abstract

Spices are additives to improve the flavor, taste, and colour of food. Spices are also known to extend shelf life by inhibiting growth or decreasing food borne pathogens. The study is aimed to evaluate seven spices for antibacterial properties on some bacteria. The local and botanic names of the seven spices are Ehuru (Monodora myristica), Uziza (Piper guineese), Turmeric (Curcuma longa), Garlic (Allium sativum), Ginger (Zingiber officinale), Cayenne pepper (Capsicum annum), cinnamon (Cinnamonum cassie) were purchased in the market in Abuja, Nigeria and identified in Herbarium Unit of National Institute for Pharmaceutical Research and Development, these spices were dried and pulverized into powder. These powders were extracted with 70% methanol into crude extracts. The crude extracts were screened for antibacterial property against Salmonella typhi, Escherichia coli, Staph. aureus and Bacillus subtilis at varied concentration of 80,40, 20 and 10 mg/mL using the agar. Curcuma longa and Piper guineese inhibited the growth of test bacteria at the concentration of 10 mg/mL while Cinnamonum cassie and Capsicum annuum inhibited the growth of three of the test bacteria. Zingiber officnale crude extract was found to be resistance against to E. coli and Salmonella typhi, while Allium sativum extract was also exhibit resistance to Sal. typhiand E. coli growth. Monodora myristica crude extract was found to have not inhibitory potential on the test bacteria. The concentration of 10 mg/mL

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American Journal of Food Science and Nutrition (AJFSN) ISSN 2212-7866 Published by SDIP, London, United Kingdom.
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