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Microbiology Research
Volume 9
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10.4081/mr.2018.7465
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Article

Inactivation of Food Borne Pathogens by Lipid Fractions of Culinary Condiments and Their Nutraceutical Properties

by
Ayeza Naeem
1,*,
Tanveer Abbas
1,
Tahira Mohsin Ali
2 and
Abid Hasnain
2
1
Department of Microbiology, University of Karachi, Karachi, Pakistan
2
Department of Food Science and Technology, University of Karachi, Karachi
*
Author to whom correspondence should be addressed.
Microbiol. Res. 2018, 9(1), 7465; https://doi.org/10.4081/mr.2018.7465
Submission received: 24 October 2017 / Revised: 24 October 2017 / Accepted: 1 December 2017 / Published: 22 June 2018

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.
Keywords: black seed; fennel seed; coriander seeds; bay leaf; lipid fractions black seed; fennel seed; coriander seeds; bay leaf; lipid fractions

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MDPI and ACS Style

Naeem, A.; Abbas, T.; Ali, T.M.; Hasnain, A. Inactivation of Food Borne Pathogens by Lipid Fractions of Culinary Condiments and Their Nutraceutical Properties. Microbiol. Res. 2018, 9, 7465. https://doi.org/10.4081/mr.2018.7465

AMA Style

Naeem A, Abbas T, Ali TM, Hasnain A. Inactivation of Food Borne Pathogens by Lipid Fractions of Culinary Condiments and Their Nutraceutical Properties. Microbiology Research. 2018; 9(1):7465. https://doi.org/10.4081/mr.2018.7465

Chicago/Turabian Style

Naeem, Ayeza, Tanveer Abbas, Tahira Mohsin Ali, and Abid Hasnain. 2018. "Inactivation of Food Borne Pathogens by Lipid Fractions of Culinary Condiments and Their Nutraceutical Properties" Microbiology Research 9, no. 1: 7465. https://doi.org/10.4081/mr.2018.7465

APA Style

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), 7465. https://doi.org/10.4081/mr.2018.7465

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