Antimicrobial and Antioxidant Effects of Spice Extracts

Received: 11.12.2018 Received in Revised: 25.03.2019 Accepted: 25.03.2019 Abstract The in vitro antimicrobial activities of total 50 extracts from spices were investigated by using the disc diffusion and agar dilution method, against seven foodborne bacteria and two kinds of fungi. Their antioxidant activities were also evaluated. Many spices contained high levels of phenolics and showed antimicrobial activity against foodborne pathogens. Gram (+) bacteria were more tolerant to the tested extracts than Gram (-) ones. S. typhimurium was the most sensitive, while P. aeruginosa was the most resistant. This study offers that active compounds present in having high activity species could play a big role in naturally preservation against diseases