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Microbiological Quality and Antimicrobial Potential of Extracts of Different Spices

Chakraborty, M
Institute of Biotechnology and Genetic Engineering, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Salna, Gazipur 1706, Bangladesh

Afrin, T.
Department of Microbiology, Stamford University Bangladesh, 51. Siddeswari Road, Dhaka 1217, Bangladesh

*Munshi, S.K.
Department of Microbiology, Stamford University Bangladesh, 51. Siddeswari Road, Dhaka 1217, Bangladesh

Abstract/ Executive Summary:

The present study was carried out to determine the antimicrobial traits of spices for validating its potential as food preservatives and therapeutic alternatives along with their microbiological quality. In this regard, a total of 4 locally available spices including Saffron (Crocus sativus), Nutmeg (Myristica fragrans), Mace (Myristica fragrans) and Shahi Jeera (Bunium bulbocastanum) were collected from different areas of Dhaka, Bangladesh. The samples were found to harbor total viable bacteria and fungi up to 105 CFU/g and 104 CFU/g, respectively. Presence of specific bacterial species was also documented. Among them, Staphylococcus spp. and Pseudomonas spp. were prevalent as found in all samples. Presence of Bacillus spp. and Escherichia coli were also evident in Nutmeg and Shahi Jeera. Whereas, Klebsiella spp. was absent in all samples. Antibacterial properties of the samples were determined by the agar well diffusion method. The ethanolic and methanolic extracts of all the spice samples showed remarkable antibacterial activity against most of the tested bacterial isolates, although crude extract could merely affect the bacterial growth. The presence of antibacterial effects revealed that the spices could be used in food conservation and as natural antimicrobials.

Keywords: Spices, Antimicrobial activity, Inhibitory effects, Microbiological quality

Location: Local market of Dhaka, Bangladesh

Start Date: 00-01-2018

End Date: 00-03-2018

Program Area: Resource Development and Management

Commodity: Spices

Objectives:

The present study was undertaken to examine the inhibitory potential of spices commonly used in Bangladesh using their crude, ethanolic and methanolic extracts. The microbiological quality of the spice samples was also checked.

Methodology:

2.1 Study area, sampling and sample processing A total of 4 types of locally used spice samples including Saffron (Crocus sativus), Nutmeg (Myristica fragrans), Mace (Myristica fragrans), and Shahi jeera (Bunium bulbocastanum) were collected from local market of Dhaka, Bangladesh during January 2018 to March 2018. The samples were homogenized and serially diluted up to 10-4 for microbiological assay using standard methods (Sharmin et al., 2015; Jahan et al., 2018). 2.2 Microbiological analysis 2.2.1 Estimation of total viable bacteria and fungi For the enumeration of total viable bacteria (TVB) and the total fungal load, 0.1 mL of each sample from the dilutions 10-2 and 10-4 was introduced onto the nutrient agar (NA) and Sabouraud’s dextrose agar (SDA) plates, respectively, by means of spread plate technique. Plates were incubated at 37°C for 24 hrs and at 25°C for 48 hrs for total viable bacteria and fungi, respectively (Sharmin et al., 2015; Jahan et al., 2018; Munshi et al., 2018). 2.2.2 Estimation of E. coli, Klebsiella spp., Bacillus spp., Staphylococcus spp. and Pseudomonas spp. From the dilutions 10-2 and 10-3 , 0.1 mL of each sample was spread onto MacConkey agar for the enumeration of coliforms (especially, E. coli and Klebsiella spp.), respectively. Plates were incubated for 24 hrs at 37°C. Likewise, Staphylococcus spp., Pseudomonas spp. and Bacillus spp. were isolated onto Mannitol Salt Agar (MSA), Pseudomonas agar and Starch agar (Sharmin et al., 2015; Jahan et al., 2018; Munshi et al., 2018). 2.3 Extraction of the samples and conduction of antimicrobial assay The powder form of samples was prepared through grinding and 15 g of powder was added in 85 mL of ethanol and methanol in Durham’s bottle to prepare ethanolic and methanolic extracts, respectively which were kept in shaking water bath at 130 rpm for 24 hrs at 24°C. Afterward, the extract solution was filtered followed by the collection of pellet of the sample to observe their anti-bacterial properties against different previously isolated pathogenic strains such as E. coli, Pseudomonas spp., Vibrio spp., Klebsiella spp., Staphylococcus aureus and Bacillus spp. preserved in the Microbiology Laboratory, Stamford University Bangladesh (Angiolella et al., 2018; Jahan et al., 2018). Agar well diffusion method was employed. At first the lawns of bacterial suspensions (105 CFU/mL or 0.5 OD measured by spectrophotometer) were prepared and 100 μL of the crude extract, ethanolic and methanolic extracts at a concentration of ~11.1mg/mL each were introduced into the wells. Buffer peptone water, absolute ethanol and methanol were used as negative controls while the antibiotic discs of gentamicin (10 μL) were used as positive control (Jahan et al., 2018). Plates were incubated at 37°C for 12-18 hrs and examined for formation of the zone of inhibitions (mm).

Source of Information: Food Research 4 (2) : 375 - 379 (April 2020)

Article Link (Online Journal): DOI: https://doi.org/10.26656/fr.2017.4(2).303

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The presence of viable bacteria and fungi was evident in this study along with the specific bacterial isolates from the spice samples which was of public health concern. The present study also demonstrated that all the spice samples, especially their ethanolic and methanolic extracts possessed significant antibacterial activity. Such evidence suggests that they could be a potential source for antimicrobial agents against some foodborne pathogens and could be suitable candidates to be used as food preservatives. The spices claim their candidature for future studies of synergism, compatibility, and efficacy in foods or food-processing systems and mechanisms of activity against specific pathogens.

Knowledge Management: Journal