Antimicrobial characteristic of cinnamon ,clove and garlic

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

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