• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Nepal Journal of Biotechnology >Antibiogram and Phytochemical Analysis of Cinnamon, Clove, and Sichuan Pepper Extracts
【24h】

Antibiogram and Phytochemical Analysis of Cinnamon, Clove, and Sichuan Pepper Extracts

机译：肉桂，丁香和四川辣椒提取物的抗诊断和植物化学分析

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

A wide range of medicinal plant extracts has phytochemicals that possess antimicrobial properties and these plants are used to treat several infections. The study aimed to assess the antimicrobial activities of some spices extracts and to evaluate the phytochemicals present in them. The extracts of spices were prepared using Soxhlet apparatus refluxing with methanol and ethanol. The well diffusion technique was implemented for the evaluation of antimicrobial activities of the extracts and the zone of inhibitions was recorded in millimeters. The antimicrobial test was done against five bacterial isolates: Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella enterica serotype Typhi, and Staphylococcus aureus and a fungal isolate: Candida albicans. The extracts were concentrated by Rotary Vacuum Evaporator and a stock solution of 200 mg/mL was prepared by dissolving in 10 % DMSO. Concentrations of 40, 60, 80 and 100 mg/mL extracts were used for antimicrobial activity. The result of this study showed that clove extracts had the highest antimicrobial property against all the test microorganisms. Methanolic extract of clove had the highest inhibitory effect against Proteus mirabilis (24.21±0.15 mm), Pseudomonas aeruginosa (19.78±0.23 mm), and Candida albicans (20.07±0.08 mm) whereas ethanolic extract was effective against Escherichia coli (20.44±0.16 mm), Salmonella Typhi (21.66±0.31 mm) and Candida albicans (21.11±0.09 mm). Cinnamon and pepper extracts, leaving some exceptions, also had antimicrobial properties. The presence of phytochemicals: polyphenols, flavonoids, and tannins are the major components responsible for antimicrobial activity. Thereby, this study successfully demonstrated the possibilities of using spices extracts in the treatment of microbial infections.
机译：广泛的药用植物提取物具有植物化学物质，具有抗微生物性质，这些植物用于治疗几种感染。该研究旨在评估一些香料提取物的抗微生物活性，并评估它们中存在的植物化学物质。使用用甲醇和乙醇回流的SOXHLET设备制备香料提取物。实施良好的扩散技术用于评估提取物的抗微生物活性，并且抑制区以毫米记录。抗菌试验是针对五种细菌分离株进行的：大肠杆菌，Proteus mirabilis，假单胞菌铜绿假单胞菌，沙门氏菌肠溶型Typhi和金黄色葡萄球菌和真菌分离物：念珠菌类白瓜：念珠菌类白瓜。通过旋转真空蒸发器浓缩萃取物，通过溶解10％DMSO制备200mg / mL的储备溶液。使用40,60,80和100mg / mL提取物的浓度用于抗微生物活性。该研究的结果表明，丁香提取物对所有测试微生物具有最高的抗微生物性质。 Clove的甲醇提取物对Proteus mirabilis（24.21±0.15mm）的抑制作用最高（24.21±0.15毫米），铜绿假单胞菌（19.78±0.23mm）和念珠菌（20.07±0.08 mm），而乙醇提取物对Escherichia Coli有效（20.44±0.16mm ），沙门氏菌Typhi（21.66±0.31 mm）和Candida albicans（21.11±0.09 mm）。肉桂和胡椒提取物，留下一些例外，也有抗微生物性质。植物化学物质的存在：多酚，黄酮类化合物和单宁是负责抗微生物活性的主要成分。因此，该研究成功地证明了在治疗微生物感染中使用香料提取物的可能性。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号