Green Global
Foundation   Journal
...an emerging window for scientific research and publication across the globe

CLOVE AND CINNAMON ARE THE PROMISING SOURCES OF BIOACTIVE COMPOUNDS FOR PREVENTING FOOD SPOILAGE AND FOOD POISONING CAUSED BY PENICILLIUM SPP. (Pages : 22 - 26)

Synthetic chemicals are generally used to prevent food spoilage and food poisoning opportunistic fungi. The use of synthetic chemicals in food preservation and crop protection has enormous negative impacts due to chemical residues in food and feed including hazardous effects on human health, environment and emerging resistant microbes. Due to such concerns, the demand for safer and natural chemicals to prevent food spoilage and food poisoning has increased. Herbs and spices have a long history of preventing crop diseases, food spoilage and preservation. This study investigated the antifungal properties of methanol extracts of 17 spices against Penicillium sp. Antifungal activity of spice extracts were determined by disc diffusion method. Clove and cinnamon extracts at a concentration of 5 mg/disc exhibited marked antifungal activity against tested pathogen (25 mm and 20 mm zone of inhibition, respectively) when compared to positive control iprodione (20 mm zone of inhibition). Other spice extracts did not show any activity at applied concentration (5 mg/disc) against tested pathogen. The antifungal property of clove and cinnamon extracts make these spices of potential interest for the control of food spoilage and food poisoning opportunistic fungi in a natural and safer ways.Download