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Determination of Antibacterial Activity of Different Spices Against E.coli

Start Date: Thursday, Jan 01,2009

End Date: Saturday, May 30,2009

Dept/Center/Lab:

School: School of Biotechnology

Thematic Area: Biotech

Project Incharge:Dr. Jayalekshmi H
Co-Project Incharge:Aarya Nair, Adhwyth Haridasan, Akhila sekar, Anjali Mohan, Anjana Krishnamurthy, Anjana S, Anjana V,Archana Raj, Arjun Balakrishnan, Ashwani R Babu.
Determination of Antibacterial Activity of Different Spices Against E.coli

It is well known that spices increases the nutritional value of food. In this study five different essential oils from spices such as Cardamom ,Clove, Garlic, Ginger and Cinnamon were test against E.coli. It was observed that Cardamom and Cinnamon shows highest activity. Ginger and Garlic oil showed no activity against the organism. Synergistic action of Cinnamon with Cardamom and ginger were also observed. Methanolic, Chloroform and petroleum ether extracts of Cardamom were also tested against E.coli.In that only methanolic extract shows antibacterial activity.

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