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Article: The in vitro antibacterial activity of dietary spice and medicinal herb extracts

TitleThe in vitro antibacterial activity of dietary spice and medicinal herb extracts
Authors
KeywordsAntibacterial activity
Antioxidant activity
Extracts
Herbs
Phenolic compounds
Spices
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/ijfoodmicro
Citation
International Journal Of Food Microbiology, 2007, v. 117 n. 1, p. 112-119 How to Cite?
AbstractThe in vitro antibacterial activities of a total of 46 extracts from dietary spices and medicinal herbs were investigated by agar-well diffusion method against five foodborne bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Their total phenolic contents were also evaluated. Many herb and spice extracts contained high levels of phenolics and exhibited antibacterial activity against foodborne pathogens. Gram-positive bacteria were generally more sensitive to the tested extracts than Gram-negative ones. S. aureus was the most sensitive, while E. coli was the most resistant. There were highly positive relationships (R2 = 0.73-0.93) between antibacterial activities and phenolic content of the tested extracts against each bacterium. This suggested that the antibacterial activity of the tested extracts was closely associated with their phenolic constituents. © 2007 Elsevier B.V. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68725
ISSN
2015 Impact Factor: 3.445
2015 SCImago Journal Rankings: 1.640
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorShan, Ben_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorBrooks, JDen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:07:05Z-
dc.date.available2010-09-06T06:07:05Z-
dc.date.issued2007en_HK
dc.identifier.citationInternational Journal Of Food Microbiology, 2007, v. 117 n. 1, p. 112-119en_HK
dc.identifier.issn0168-1605en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68725-
dc.description.abstractThe in vitro antibacterial activities of a total of 46 extracts from dietary spices and medicinal herbs were investigated by agar-well diffusion method against five foodborne bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Their total phenolic contents were also evaluated. Many herb and spice extracts contained high levels of phenolics and exhibited antibacterial activity against foodborne pathogens. Gram-positive bacteria were generally more sensitive to the tested extracts than Gram-negative ones. S. aureus was the most sensitive, while E. coli was the most resistant. There were highly positive relationships (R2 = 0.73-0.93) between antibacterial activities and phenolic content of the tested extracts against each bacterium. This suggested that the antibacterial activity of the tested extracts was closely associated with their phenolic constituents. © 2007 Elsevier B.V. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/ijfoodmicroen_HK
dc.relation.ispartofInternational Journal of Food Microbiologyen_HK
dc.rightsInternational Journal of Food Microbiology. Copyright © Elsevier BV.en_HK
dc.subjectAntibacterial activityen_HK
dc.subjectAntioxidant activityen_HK
dc.subjectExtractsen_HK
dc.subjectHerbsen_HK
dc.subjectPhenolic compoundsen_HK
dc.subjectSpicesen_HK
dc.subject.meshAnti-Bacterial Agents - pharmacology-
dc.subject.meshFoodborne Diseases - prevention and control-
dc.subject.meshPhenols - pharmacology-
dc.subject.meshPlant Extracts - pharmacology-
dc.subject.meshPlants, Medicinal - chemistry-
dc.titleThe in vitro antibacterial activity of dietary spice and medicinal herb extractsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0168-1605&volume=117&issue=1&spage=112&epage=119 &date=2007&atitle=The+in+vitro+antibacterial+activity+of+dietary+spice+and+medicinal+herb+extractsen_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.ijfoodmicro.2007.03.003en_HK
dc.identifier.pmid17449125-
dc.identifier.scopuseid_2-s2.0-34248217974en_HK
dc.identifier.hkuros137602en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34248217974&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume117en_HK
dc.identifier.issue1en_HK
dc.identifier.spage112en_HK
dc.identifier.epage119en_HK
dc.identifier.isiWOS:000247227800014-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridShan, B=8978033800en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridBrooks, JD=7402788870en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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