Unpublished Paper
Polyphenolic Spice Extracts as potential natural inhibitors on Escherichia Coli
(2019)
Abstract
Escherichia coli is one of the major foodborne bacteria responsible for outbreaks of fresh fruits and vegetables (Amrutha, Sundhar, & Shetty, 2017). Phenolic compounds in the herbs show that the compounds contribute to the herbs’ antibacterial properties. These herbs, containing large total phenolic content, may have the potential to reveal the mechanisms of fighting certain pathogens. (Chan, Cai, Brooke, & Corke, 2007). Piper Nigrum and Capsicum Annuum were made into ethanol based extracts used for a Kirby Bauer Test on the E. coli. There was no significant difference between the samples of the control (ethanol), the combination, black pepper, and chili pepper extracts. Results of the study imply that the use of chili pepper and black pepper for preparing food will not have any inhibitory effect on E. coli.
Disciplines
Publication Date
Spring May 12, 2019
Citation Information
Manasvi Thumu. "Polyphenolic Spice Extracts as potential natural inhibitors on Escherichia Coli" (2019) Available at: http://works.bepress.com/manasvi-thumu/3/