In-Vitro Antibacterial Activity of Underutilized Plant Crude Extracts Against FoodBorne Pathogens

Abstract

This study aims to determine the antibacterial activity of underutilized plants “Kottamba” (Terminalia catappa), “Purpurata” (Alpinia purpurata) and “Harankaha” (Cucurma zedoria) against six strains of Staphyloccocus aureus, four strains of Listeria monocytogenes, Escherichia coli and Salmonella Typhimurium. Crude rhizome extracts were obtained for all plants while T. catappa, red peri-carp of the fruit was used. The antibacterial activity was determined using agar disc diffusion and broth dilution assay. Total phenol content and Gas ChromatographMass Spectrometry analysis were performed only with plant which showed the strongest antibacterial active. Among the plant extracts, T. catappa extract showed significantly (p<0.05) higher DIZ (19.6±0.47 mm) against S. aureus 113. A. purpurata showed DIZ ranging (16.3±0.54, 15.0 ±1.00, 14.3 ±0.57mm) against L. monocytogenes V7 (1/2a), S. aureus 25925 and S. aureus MSSASS 25D respectively. However, C. zeodria showed the significantly (p<0.05) lowest DIZ for all tested bacteria strains. The MIC of the T. catappa ethanol extract was 10 mg/ml, while MBC was 80 mg/ml for the S.aureus 113 strain tested. T. catappa (ethanol) exhibited the phenolic content 81.54±1.28 mg GAE/g dry sample and major compound (31.86 %) as 2, 5-Furandione, 3 methyl. These results confirmed that T. catappa has a potential antibacterial activity to serve as bio preservative