%0 Journal Article
%T ANALYSIS OF IN VITRO ANTIBACTERIAL ACTIVITY OF SOME WEST INDIAN SPICES WITH THREE DIFFERENT SOLVENTS AGAINST S. TYPHI
%A C.N Khobragade
%J International Journal of Pharmaceutical Research and Development
%D 2010
%I rtechnology
%X Antibacterial activity of ten different spices extracts by using Distilled water, Ethanol and Ether were evaluated against Salmonella typhi using paper disc diffusion method. The antibacterial activity of all solvent extracts was positive for Salmonella typhi. The zone of inhibition in mm was varies with the type of spices and solvent. Ethanolic extract of Fenugreek, Ginger and Garlic inhibit growth of Salmonella typhi showing 12 mm, 10.5 mm and 10 mm diameter respectively. The Aqueous extract of Ginger, Coriander and Fenugreek inhibit Salmonella typhi showing 8 mm, 7.5 mm and 5.5 mm diameter respectively but in case of Ether extract Ginger, Fenugreek, Garlic and Coriander revealed 9.25 mm, 8.00 mm, 7 mm and 7 mm diameter respectively, though the Clove, Onion and Mustard do not shows any inhibitory effect on growth of Salmonella typhi for all solvent systems. The Minimum Inhibition Concentration (MIC) was observed in the range of 1000 mg/ml to 100 mg/ml concentrations, at any dilution Below 100 mg/ml concentration no inhibition was observed except for Clove, Onion and Mustard as they do not have any inhibition for solvent system except than Ethanol. Ethanolic extract had higher inhibitory effect as compared to other extracts in vitro against Salmonella typhi. There is a significant difference in weight of spices extracts after extraction and various color development with different solvents. Results indicates spices can be used as folk medicine and also as a natural coloring agent with different solvent system for various food preparations; the choice of solvent determines the degree of extraction, weight differences and color development after extraction with ethanol, ether and distilled water
%K Spices
%K antibacterial activity
%K Salmonella typhi
%K loss in weight
%K color development
%U http://www.ijprd.com/Article_No_125_June_10_15.html