Antibacterial Activity of Acetone and Ethanol Extracts of Cinnamon (Cinnamomum zeylanicum) and Ajowan (Trachyspermum ammi) on four Food Spoilage Bacteria
Masih Usha, Shrimali Ragini and Naqvi S.M.A
Department of Botany, Mata Jija Bai Govt. Girls P.G College, Indore, MP, INDIA.
The in vitro antibacterial activities of two spicescinnamon bark (Cinnamonum zeylanicum) and Ajowan fruits (Trachyspermum ammi) ethanol and acetone extracts has been evaluated against two gram negative food spoilage bacteria Pseudomonas sp., Escherichia coli and two gram positive bacteria Bacillus subtilis and Staphylococcus aureus. The in vitro antibacterial activity was performed by disc diffusion method. Ethanol extract of cinnamon and ajowan revealed an antibacterial activity against Pseudomonas sp., whereas acetone extract of spices exhibited highest activity against Escherichia coli. Acetone extract of cinnamon and ajowan showed no activity against Staphylococcus aureus and Bacillus subtilis. The results obtained in the present study suggest that the ethanol extract of cinnamonum zeylanicum and trachyspermum ammi revealed a significant scope to develop a novel broad spectrum of antibacterial herbal formulation and can be used for cooked food preservation.
Keywords:Cinnamon, cinnamomum zeylanicum, ajowan, trachyspermum ammi, crude extracts, pathogenic bacteria.