Chaudhary, P., Singh, P.
Spices and herbs are used in foods mainly for their flavour and aroma, but in addition to imparting flavour, certain spices prolong the storage life of food to which they are added. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi, and microbial toxins synthesis has been well reported. Being natural foodstuff, they appeal to consumers who tend to question the safety of synthetic food additives. This study was aimed to evaluate the antibacterial potential of Cinnamomum tamala against two food borne and spoilage bacteria (isolated from spice mixes), E.coli and Bacillus sp. by Kirby-Bauer disc diffusion method. The extracts showed good antibacterial activity against both the food borne bacteria. The best diameter of the inhibition zone was obtained by methanolic extract of Cinnamomum tamala against Bacillus sp. (12.6 mm), which was comparable to standard food preservative, Sodium propionate. Active extracts thus obtained were subjected to determine their minimum inhibitory concentration(s) (MIC) followed by their chemical analysis with the aid of GC-MS. This study shows the potential for replacement of synthetic preservatives by the use of natural extracts which also represents an inexpensive source of food preserving agents.
Cinnamomum tamala, Kirby –Bauer, Spices, MIC, GC-MS
Cite This Article
Chaudhary, P., & Singh, P. (2014). Antibacterial Potential of Cinnamomum Tamala Extracts and its Chemical Analysis by GC-MS. International Journal for Pharmaceutical Research Scholars (IJPRS), 3(2), 609-613.