antimicrobial characteristic of cinnamon ,clove and garlic
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Antimicrobial Characteristic Of Cinnamon ,Clove And Garlic
U W L U Sampath
Food additives are substances added to food to preserve flavor or enhance its taste and
appearance
food additives
Antimicrobial Characteristic Of Spices
Phenolic compound of spices is main reason for antimicrobial character of spices
A spice is a dried seed, fruit, root, bark, or vegetative substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to hide other flavors
Antimicrobial Characteristic Of Cinnamon
Salmonella
Staphylococcus aureus
Escherichia coli
Bacillus cereus
Pseudomonas aeroginosa
Microorganism controlled by cinnamon
Chemical Composition cinnamon
Cinnamaldehyde
Sesquiterpenoids
Eugenol
Eugenol Acetate
Cinnamyl Acetate
Trans-cinnamic Acid
ANTIMICROBIAL ACTIVITY OF CINNAMON
Cinnamaldehyde has electro- negative characteristic
These characteristic is cause for antimicrobial activity.
electro-negative compounds interfere in biological processes involving electron transfer and react with nitrogen-containing components
Result is forming Schiff base
They deform amino acid after then protein
So it damages to enzymes They destroy nucleic acid
Antimicrobial Characteristic Of clove
Escherichia coli
Listeria monocytogenes Pseudomonas aeroginosa
Staphylococcus aureus
Microorganism controlled by cloves
Chemical composition of cloves
Eugenol 60–90%
eugenol acetate, 2–27%
β-caryophyllene 5–12%
ANTIMICROBIAL ACTIVITY OF CLOVES The high levels of eugenol is cause for antimicrobial
activity.
eugenol is denature proteins in cells
It is react with the phosphor lipid of the cell membrane and mitocondria
Antimicrobial Characteristic Of Garlic
Escherichia Salmonella Staphylococcus Streptococcus Klebsiella Proteus Bacillus Clostridium
Microorganism Controlled By Garlic
Chemical composition of garlic
Aliin
Allicin
Ajoene
DATS
ANTIMICROBIAL ACTIVITY OF GARLIC
Antimicrobial effect of garlic is possible because of organosulfur compounds.
Thiosulfinates mainly allicin play an important role in the antibiotic activity of garlic
Allicin is react with enzyme containing thiol.so it is inhibit the
Acetyl co A forming system
DNA synthesis
protein synthesis
Other Antimicrobial compounds in garlic
1) DATS 2) Ajoene
In producing mouth wash and chewing gum to reduce
microbial count in mouth.
In producing new packing material
In producing new edible film to reduce post harvest loss
To make new preservatives To make new medicine
New trend of antimicrobial characteristic of these spices
Thank you