PHYTOCHEMICAL SCREENING AND ANTIMICROBIAL ACTIVITY OF SOME SPICES AGAINST SELECTED FOODBORNE PATHOGENS

ABSTRACT    
Spices have been defined as fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. The aim of this study was to evaluate the phytochemicals and antimicrobial properties of extracts of some spices that are commonly used for the production of ready meals against selected foodborne pathogens.  Phytochemical analysis of ethanol and aqueous extracts of the spices were carried out using standard technique.  Antimicrobial activity of the extracts was carried out using agar well diffusion technique.  Results of the phytochemical analysis revealed that extract from the spices contained bioactive compounds such as flavonoids, phenols, alkaloid, tannins, steroids, saponins, terpenoids, phytates. The spice extracts of cumin, turmeric, cinnamon, nutmeg and coriander were tested for its antimicrobial activity against the following foodborne pathogens: Staphylococcus aureus, Escherichia coli, Shigella dysenteriae, Pseudomonas aeruginosa and Enterobacter. The results revealed that the ethanol extracts of different spices (MIC values of 20-80 μl/ml) have higher antimicrobial activities on all test organisms (range of inhibition 09-25 mm) as compared to aqueous extracts of spices in same concentration. Conclusively, the spices were potential source of phytochemical which can be used as natural supplements in the diet in order to encourage healthy way of living and for medicinal purposes.