Inactivation of food borne pathogens by lipid fractions of culinary condiments and their nutraceutical properties

  • Ayeza Naeem | ayeza.naeem@gmail.com Department of Microbiology, University of Karachi, Karachi, Pakistan.
  • Tanveer Abbas Department of Microbiology, University of Karachi, Karachi, Pakistan.
  • Tahira Mohsin Ali Department of Food Science and Technology, University of Karachi, Karachi, Pakistan.
  • Abid Hasnain Department of Food Science and Technology, University of Karachi, Karachi, Pakistan.

Abstract

Lipid fraction from four different culinary condiments namely black seed (Nigella sativa), fennel seeds (Foeniculum vulgare), bay leaf (Laurus nobilis) and coriander seeds (Coriandrum sativum) were investigated for total phenolic content, antioxidant activity, total flavonoid content, total flavonol content and antibacterial attributes. Antimicrobial properties were determined against food-borne bacteria through agar well diffusion, drop agar diffusion, macrobroth dilution with simultaneous determination of their minimum inhibitory concentrations and changes in cellular morphology was analyzed through Scanning electron microscopy. Generally, ethanolic lipid fractions were more effective bioactively as compared to methanolic LFs. Parallel results were obtained for antibacterial activities with the highest antibacterial activities exhibited by ethanolic LFs. The results positively support the use of these lipid fractions in generating new systems to inhibit bacterial growth, extend the shelf life and enhance the safety of the packaged food product. The examined oils can also be used for therapeutic purposes.

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Published
2018-06-22
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Keywords:
Black seed, Fennel seed, Coriander seeds, Bay leaf, lipid fractions.
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How to Cite
Naeem, A., Abbas, T., Ali, T. M., & Hasnain, A. (2018). Inactivation of food borne pathogens by lipid fractions of culinary condiments and their nutraceutical properties. Microbiology Research, 9(1). https://doi.org/10.4081/mr.2018.7465