Browsing by Author "Patchanee Yasurin"
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ItemAntibacterial activity of Chrysanthemum indicum, Centella asiatica and Andrographis paniculata on Bacillus cereus and Listeria monocytogenes under Low pH StressClassic food preservation methods do not guarantee to inhibit Bacillus cereus and Listeria monocytogenes growth. The application of natural antibacterial agent is an alternative way to control their growth. Asia herbs, Chrysanthemum indicum, Centella asiatica, and Andrographis paniculata were used in this experiment to test their antibacterial activity under low pH stress. Their antibacterial activities of 95% ethanolic crude extracts were tested on B. cereus and L. monocytogenes 10403S under different low pH stress by agar disc diffusion method. The best antibacterial effect on both bacteria was found at low pH stress condition. Lowering pH also acts as one inhibitory effect. The result of in vitro antibacterial effect as inhibition zone at pH 7.0, 6.5, 6.0, 5.5, showed that the inhibition zone diameters of C. indicum extracts were 7.62±1.18. 7.87±2.35, 6.25±3.06 and 9.50±2.14 cm, while the inhibition zone diameters of C. asiatica extracts were 8.75±1.03, 8.75±2.66, 7.75±2.37 and 9.12±1.96 cm and A. paniculata extracts were 9.75±1.75, 5.87±3.52, 8.5±1.23 and 9.33±1.63 against L. monocytogenes 10403S, respectively. Under the same condition, the inhibition zone diameters of C. indicum extracts at 2.12±0.64, 1.37±0.92, 0.93±0.78 and 6.00±3.25 cm, the inhibition zone diameters of C. asiatica extracts at 0.62±0.44, 2.25±0.46, 1.75±0.28 and 6.50±1.60 cm and A. paniculata extracts at 0.87±0.79, 1.25±0.60, 2.00±1.65 and 6.00±1.31, respectively against B. cereus. All 95% ethanolic crude extracts showed more inhibition effect on L. monocytogenes 10403S than B.cereus. However, the promising active antibacterial compounds in all three herbs are needed to be identified. The MBCs of A. paniculata, C. asiatica and C. indicum showed 4, 16 and >32 µl/ml against B. cereus while A. paniculata and C. asiatica showed 16 and >32 µl/ml against L. monocytogenes 10403S.
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ItemAntibacterial Activity of Thai Red Curry Paste in Kang-Kati (Thai Red Curry) Model on Salmonella enterica Typhimurium DT104b( 2013-06) Patchanee YasurinNowadays food safety becomes an international concern. Natural antibacterial is now become very interesting food safety trend. The investigation on the food itself having antibacterial activity becomes more dynamic. Salmonella sp. has been reported its outbreaks recently in different variety of food. Kang-Kati (Thai red curry) is a Thai cultural dish and also worldwide well-known menu. The Thai red curry paste, Thai red curry’s main ingredients, compose of many herbs including Capsicum annuum (Red chili), Cymbopogon citrates (Lemongrass), Alpinia galangal (Galangal), Allium ascalonicum L (Shallot), Allium sativum (Garlic), Citrus hystrix (kaffir lime), Cuminum cyminum (Cumin). Therefore, this study aimed to investigate the potential of Thai red curry paste in Kang-Kati using fresh coconut milk model as natural antibacterial agent against S. enterica Typhimurium DT104b. Kang-Kati was prepared according to Thai homemade authentic cooking method as it has been served in Thai cuisine and was inoculated with 1% culture. Thai curry paste in-vitro antibacterial activity was evaluated by cell count serial dilution method on SS media every hour for 6 hrs at room temperature. The result showed that the level of S. enterica Typhimurium DT104b in Kang-Kati was significant lower than of positive control (NB) (P<0.05) in 6th hour; 8.32±0.04, 8.02±0.08 log CFU/ml, respectively. The t-test has been done by using SPSS on log CFU/ml with P < 0.05. It is indicated that Thai red curry paste in Kang-Kati model showed promising combinated antibacterial activity against food-borne pathogenic bacteria, S. enterica Typhimurium DT104b.
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ItemThe antimicrobial and shelf-life study of vegetable sanitizer from herbal extracts and Acacia concinna(Willd.) D.C’s pod water( 2015-11) Patchanee YasurinIn the past 3 years, the Centers for Disease Control and Prevention (CDC) reported that there were at least 7 outbreaks in fresh produces, for example; Escherichia coli O121 in raw clover sprouts (2014), E. coli O157:H7 in ready-to-eat salads (2013), and Salmonella Saintpaul in cucumbers (2013). The cleaning of fresh produces is the first step in order to prevent foodborne outbreak. Therefore, this experiment aims to study and develop the shelf life of vegetable sanitizer from Thai herb crude extracts including Cymbopogon citratus (Lemongrass), Citrus hystrix (Kaffir lime), Chrysanthemum indicum (Chrysanthemum) and Acacia concinna (Willd.) D.C’s pod (Som-poi) water compared with 2 commercial brands namely Jirada and Veggie. To achieve this goal, antibacterial activity and shelf-life study were determined by antimicrobial efficiency experiment using total plate count. In this study, the vegetable sanitizer was prepared by adding 1.5% of each 0.2 g/ml crude extracts into Som-poi’s pod water and then sterilized at 121 ºC for 15 minutes. Lactuca sativa (Lettuce) using as vegetable model was soaked in 1 % of the vegetable sanitizer in water for 20 minutes before determination antibacterial activity of the vegetable sanitizer every 2 weeks for 10 weeks. Surprisingly, the results showed that the highest percentage of antimicrobial efficiency was 99.70±0.13. Although the percentage of antimicrobial efficiency decreased significantly after the 6th week; however, antimicrobial efficiency of the vegetable sanitizer remained higher than 90% up to 10 weeks. There was no significant difference of antimicrobial efficiency among 2 commercial brands and the vegetable sanitizer for 8 weeks. In conclusion, the results illustrated hat the vegetable sanitizer from Thai herbal extracts and A. concinna (Willd.) D.C’s pod water was excellent in antibacterial activity as well as a commercial brand however it could be more value in terms of a green vegetable sanitizer.
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ItemThe antimicrobial, antibrowning, and shelf-life study of fruit and vegetable sanitizer from herbal extracts( 2015-09) Patchanee YasurinIn the past 3 years, The Centers for Disease Control and Prevention (CDC) reported that there were at least 7 outbreaks in fresh produces , for example; Escherichia coli 0121 in raw clover sprouts (2014), E. coli 0157:H7 in ready-to-eat salads (2013), and Salmonella Saintpaul in cucumbers (2013). The cleaning of fresh produces is the first step in order to prevent foodbome outbreak. Therefore, this research was aimed to develop and study the shelf life of fruit and vegetable sanitizer from Thai herb crude extracts including Chili (Capsicum annuum), Lemongrass (Cymbopogon citratus), Kaffir lime (Citrus hystrix),. Chrysanthemum (Chrysanthemum indicum . L) and Som-poi (Acacia concinna (Willd.) D.C). The fruit and vegetable sanitizer was prepared by adding 1.5% of each 0.2 mg/ml crude extracts into Som-poi's pod water and was sterilized at 121 °C for 15 min. The percentage of antimicrobial efficiency was used for evaluating the antibacterial activity and studying shelf-life comparing with 2 commercial brands (Jirada and Veggie). Lettuce (Lactuca sativa) as vegetable model was soaked in 1 % sanitizer for 20 min and was done for total plate count every month for 3 months. The results showed that the fruit and vegetable sanitizer had the highest percentage of antimicrobial efficiency in 151 and 2nd month; 87.00±13.58, 78.70±25.01, respectively. The antimicrobial efficiency was significantly decreased after 2nd month. This indicated that the fruit and vegetable sanitizer from herb extracts showed antibacterial activity and its shelf-life was only 2 months. For antibrowning activity, apple (Ma/us domestica), as fruit model, was soaked in 0.1 % fruit and vegetable sanitizer for 2 min, and then color was measured by using colorimeter every 10 min for 50 min. The total color difference (!1£) was used to evaluate the antibrowning activity. The results showed that fruit and vegetable sanitizer had no antibrowning activity.
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ItemAntioxidant activity of Allium tuberosum Rottl. ex Spreng under different extraction methods( 2015-11) Patchanee Yasurin ; Napatsorn Lawthienchai ; Aussama SoontrunnarudrungsriThe Bang-Phae organic vegetable grower community enterprise group, Ratchaburi province is one of the big Chinese chives (Allium tuberosum Rottl. ex Spreng) grower in Thailand. However, some Chinese chives did not meet standard and were sorted out. The Chinese chives essential oil, which contains many new and known bioactive compounds, is valued product from sorted out Chinese chives. Therefore, this experiment was aimed to study the antioxidant activity of Chinese chive extracts using 17 different extraction conditions (Steam distillation for 1.0, 2.0, 2.5, 3.0 hour; Ohmic pretreatment with steam distillation for 1.0, 2.0, 2.5, 3.0 hour; 95% ethanol, hexane, oil extract using dry, fresh, freeze Chinese chives). The ferric reducing antioxidant potential assay was used to evaluate antioxidant activity of Chinese chive extracts. The results showed that the highest antioxidant activity was 1.756 ± 0.008 µmol Fe2+/ mg sample of freeze Chinese chives extracted with hexane. The antioxidant activity was vary from 0.098 ± 0.005 - 1.756 ± 0.008 µmol Fe2+/ mg sample depend on the extraction condition.
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ItemChemical profiling of centella asiatica under different extraction solvents and its antibacterial activity, antioxidant activity( 2015) Patchanee YasurinCentella asiatica (L) urban, synonym Hydrocotyle asiatica, is found almost all over the world. This plant is famous in Ayurvedic medicine and used in the management of central nervous system, skin and gastrointestinal disorder. Thus this research had been done to evaluate the effect of solvent extraction (Ethanol, Chloroform and Hexane) of C. asiatica on chemical profile, antioxidant activity and antibacterial activity against some foodborne pathogens. The result showed that all solvents (ethanol, chloroform and hexane) used in extraction showed antibacterial activity against Salmonella enterica Typhimurium U302, S. enterica Enteritidis, S. enterica 4,5,12:I human (US clone), Bacillus cereus and B. subtilis at 50mg/ml concentration. In antioxidant part, ethanolic extract gave highest phenolic content and FRAP value. The results also showed that different extraction solvent gave different chemical profile. Hexane extract C. asiatica showed lowest in both antibacterial and antioxidant activity. Ethanolic and chloroform extract of C. asiatica showed promising potential in both antibacterial and antioxidant activity.
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ItemThe Development of Centella asiatica Extract-Loaded BSA Nanoparticles Production to Improve Bioavailability(Assumption University, ) Patchanee YasurinCentella asiatica cBao-bog) is used as a traditional drug widely in Asia. C. asiatica crude extracts showed excellent potential in-vitro but less or no in-vivo activity due to their poor lipid solubility or improper molecular size or both, resulting in poor absorption, poor dosing and poor bioavailability. The Bovine serum albumin cBSA) can attract macromolecular and carry wide variety of molecule. So this research was aimed to develop C. asiatica extract-loaded BSA nanoparticles cCBNP) to improve bioavailability. CBNP was prepared by the desolvation method using three different ratio C. asiatica crude chloroform extracts: BSA cl:2, 1:3, and 1:4). The well agar diffusion method was used for evaluating antibacterial activity of CBNP with different concentration (100, 200, and 300 µg!Illl) against five food borne pathogens cEscherichia coli ATCC25822, Salmonella enterica Typhimurium U302 cDT104b), S. enterica Enteritidis chuman), S. enterica 4,5,12:i:- chumall) US clone, and Bacillus cereus). The results showed that the antibacterial activity of CBNP did not show significant different on three different ratio and concentration in all food borne pathogens except S. enterica Enteritidis chuman) and B. cereus cP < 0.05). The highest antibacterial active of CBNP was 1.07±0.46 cm against S. enterica Enteritidis (human) on ratio 1 :4, 200 µg!Illl. The antibacterial activity of CBNP gave almost 2 times highe than free crude C. asiatica chloroform extracts. The modified Folin-Ciocalteu method, Ferric reducing antioxidant potential assay and DPPH assay were used for evaluating antioxidant activity. The highest antioxidant activity represented by the amount of phenolic content of CBNP was 14.59±6.74 µgGAEIIllg using ratio 1:2. The amount of phenolic content of CBNP did not show significant different between ratio 1 :2 and others cP < 0.05). For Ferric reducing antioxidant potential assay and DPPH assay, crude chloroform extract showed significantly higher activity than CBNP were 1.00 ± 0.15 mmol Fe2 + 1Illg and 29.44 ± 8.20 % DPPH radical scavenging respectively cP < 0.05). The entrapment efficiency and loading efficiency of CBNP showed highest value on ratio 1 :4 which were 96.94 ± 1.48% and 42.05 ± 5.68% respectively. It's also showed highest in release kinetic In Vitro approximately 12% during the whole period of 6 hours in both artificial gastric and intestinal juice. C. asiatica crude chloroform extract have higher solubility in water than CBNP but CBNP have higher stability in releasing crude chloroform extract. The results indicated that CBNP showed the promising to increase bioavailability of C. asiatica.
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ItemDevelopment of Natural vegetable sanitizer from Thai local herbsNowadays, food safety becomes public concern, especially in fresh produce; fresh vegetables and fruits. The CDC has been reported at least 7 outbreaks from fresh produce in the past 3 years; for example, Escherichia coli O121 in raw clover sprouts (2014), E. coli O157:H7 in ready-to-eat salads (2013), Salmonella Saintpaul in cucumbers (2013), Salmonella Typhimurium and Newport in cantaloupe (2012), and E. coli O157:H7 in spinach and spring mix salad (2012). Washing, before consuming, is the most important step in order to prevent foodborne outbreak in fresh produces. Therefore, this research was aimed to develop vegetable sanitizer from crude extracts of Acacia concinna (Willd.) D.C (Som-poi), Capsicum annuum (Chili), Cymbopogon citratus (Lemongrass), Citrus hystrix (Kaffir lime) and Chrysanthemum indicum L. (Chrysanthemum) in order to reduce foodborne bacteria in fresh vegetable. These herbs have been reported for their antibacterial activity (Pitinidhipat and Yasurin, 2012; Utami et al., 2012; Saenghiruna and Yasurin, Lazuardi et al., 2013; 2013; Piya-isarakul and Yasurin, 2013; Saenghiruna et al., 2014; Dung et al., 2014). The 18 treatments with 3 different crude extracts percentage (0.5, 1 and 1.5%), 3 different volumes (3, 5, and 10 ml.) and 2 different soaking times (10 and 20 min) were investigated for their antibacterial synergistic activity using Lactuca sataiva (Lettuce) as vegetable model. The MPN, total place count on PCA, BHI agar for Listeria monocytogenes count, and SS agar for Salmonella sp. count were used to evaluate the antibacterial efficiency of vegetable sanitizer. The results showed that treatment 18 (using 10 ml of 1.5% crude extracts with 20 min soaking time) gave the highest bacterial efficiency statistically by vegetable sanitizer comparing with the commercial brand. The MPN number, the total plate count, and the L. monocytogenes count were 1.34 ±0.19 MPN/ml, 1.62 ± 1.02 log CFU/ml, and 1.31 ± 0.40 log CFU/ml, respectively. The Salmonella sp. was not found. The t-test has been done by using SAS on log CFU/ml with P0.05. It was found that crude extract percentage, used volume, and soaking time affected the antibacterial efficiency of this vegetable sanitizer.
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ItemEffect of extraction and shaking time on antibacterial activity of dry centella asiatica againts food pathogenic microorganismsThe outbreaks caused by pathogenic bacteria still being a major human health and food industry problem. Since time immemorial, people used plant material as medicine and nowadays, it widely used as tea preparation. Centella asiatica is a potential herbs related to its antibacterial activity. Therefore, this study aimed to investigate the antibacterial activity of dry C. asiatica crude 95% ethanolic extract under different extraction time (1, 3, 5, and 7 days) and shaking action (120 rpm) against three human pathogenic bacteria; Salmonella enterica typhimurium U302 (DT104b), S. enterica enteritidis (human), S. enteric 4, 5, 12:i:- (human) US clone, and Bacillus cereus by using agar disc diffusion method. The results showed that the all extracts showed antibacterial activity against B. cereus with inhibition zone range of 0.214 ± 0.053 to 0.557 ± 0.559 mm but has not significantly effect on Salmonella sp. The highest antibacterial activity of dry C. asiatica achieved on the three days extraction time. The shaking action could increase antibacterial activity. The MIC (minimum inhibitory concentration) was between 40-80 µl/ml and MBC (minimum bactericidal concentration) was 80-160 µl/ml. This showed that C. asiatica dry extract could inhibit gram-positive bacteria rather than gram-negative and shaking effect gives promising factor to increase effectiveness of plant ethanol extraction.
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ItemEffect of ohmic pretreatment on tissue integrity and extraction yield of Chinese chives (Allium tuberosum) leaf oil( 2015-11) Patchanee YasurinChinese chives (Allium tuberosum Rottl.) are known for its antimicrobial and antioxidant properties. However, extract from Chinese chives was not commercially available due to very low extraction yield of the conventional method, steam distillation. This study focused on effect of ohmic pretreatment at different electric field strengths on tissue integrity and extraction yield of Chinese chives leaf oil. The field strength was varied at E = 0, 25, 50, 75 and 100 V/cm. For all treatment, the cut-off temperature was fixed at 60 °C. The tissue integrity was determined by an electrical conductivity disintegration index (Z) and viable staining using neutral red dye. It was found that as the field strength increased, Z value increased indicating a higher degree of tissue damage. The highest degree of tissue damage (Z ~ 0.8) was obtained when E > 75 V/cm were applied. The viability test showed agreeable results to the Z values. More red cells were observed at the lower field strength. At E = 25 v/cm, the amount of viable cells were comparable to the control (fresh tissue) while there was almost no viable cell left at E > 75 V/cm. When ohmic pretreatment at E = 75 V/cm was applied prior to 2.5 h of steam distillation, the extraction yield was increased from 0.12+0.01% to 0.16+0.02% by fresh leaf weight or about 33%. Thus, ohmic pretreatment was suggested to increase the permeability of any biological materials prior to extraction process in order to enhance the extraction yield.
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ItemEffect of solvent and time extraction on antibacterial activity of Acacia concinna's pod against Bacillus cereus( 2015-09) Patchanee YasurinHerb extract becomes the great interesting functional ingredient. Acacia concinna -poi pod) is a potential herb as the functional ingredient. Therefore, this study aimed to investigate the effect of extraction solvent and time on antibacterial activity of dry A. concinna Bacillus cereus. The agar disc diffusion method was used to evaluate the antibacterial activity of A. concinna ts using Muller Hinton Agar media (MHA). The 20 g dry A. concinna solvents; water, 95% ethanol and hexane, for 1, 3 and 5 days at 120 rpm. Then dry A. concinna or at 70°C for water , 40°C for 95% ethanol and hexane then dilute to 20 µl/ml. The results showed that dry A. concinna extraction solvents in all extraction times. While dry s pod 95% ethanol crude extracts gave the lowest antibacterial activity. The dry A. concinna -hexane crude extracts gave the highest antibacterial activity; 0.89 ±0.07 cm. There are no statistically significant of antibacterial activity of A. concinna in all three extraction solvents. The results indicated that only extraction solvent affected the antibacterial activity of A. concinna for evaluate the Minimum inhibitory concentration (MIC) and the Minimum bactericidal concentration (MBC). The MIC was between 40-80 µl/ml and MBC was > 160 µl/ml. This showed that dry A. concinna t can be further applied to use in food industry, pharmaceutical and cosmetic.
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ItemEffect of solvent extraction of Centella asiatica on antioxidant activity and antibacterial activity against Salmonella enterica EnteritidisNowadays, there are increasing trends of using natural products. Interestingly herbs are considered to be one of the alternatives consumers choose to use. In Thailand, Centella asiatica can be found in local market and locally called Buabok. C. asiatica is famous in Ayurvedic medicine for the treatment of leprosy, insanity, asthma, ulcers, eczema, skin tuberculosis, wounds, stomach aches, arthritis, varicose veins and high blood pressure (Ariffin et al, 2011 and Hakono et al, 1999). Due to the benefits of C. asiatica and its easily accessible, this studied had been done to evaluate the effect of solvent extraction of C. asiatica on antibacterial activity against Salmonella enterica Enteritidis and found out that ethanol and chloroform showed highest antibacterial activity against S. Enteritidis (9.33 ± 0.5774 and 9.50 ± 0.5000 mm., respectively) while hexane extract showed lowest activity (6.67 ± 0.1443 mm.) The minimum inhibitory concentrations (MICs), using a broth dilution method, were found to be 8 mg/ml for ethanol and chloroform. While hexane extract was found to be 32 mg/ml. The minimum bactericidal concentrations (MBCs) were greater than 32 mg/ml. Similar results were found in the antioxidant activity of C. asiatica referring to the amount of phenolic content. Total phenolic contents using Folin-Ciocalteu method, found out that ethanol extract contains highest phenolic content followed by chloroform with slightly lower in phenolic content and the lowest phenolic content was hexane extract (23.8020 ± 0.5241, 22.1718 ± 0.1403 and 7.9612 ± 1.6350 µg GAE/mg, respectively). Ferric reducing antioxidant potential value of ethanolic extract was greater than those of chloroform and hexane extract (6.4008 ± 0.0393, 3.4779 ± 0.6744 and 1.7693 ± 0.1279 mmol Fe2+/mg, respectively). According to the results, different extraction solvents affected the amount of total phenolic compounds and FRAP value. The difference in the antibacterial activity was found when using different extraction solvents.
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ItemThe fresh Thai local herbs in vitro antibacterial activity against Listeria monocytogenes 10403SThai local herbs are one important ingredient of Thai food. Six fresh herbs extracted by five different ethanol concentrations (0%, 25%, 50%, 75%, and 95%) were investigated for their individual antibacterial activity; Chilli (Capsicum annuum), kaffir lime (Citrus hystrix), cumin (Cuminum cyminum L.), shallot (Allium ascalonicum L.), garlic (Allium sativum), lemongrass (Cymbopogon citratus), and galangal (Alpinia galanga) against Listeria monocytogenes 10403S by using the agar disk diffusion method on Brain Heart Infusion media (BHI), five different ethanol concentrations (0%, 25%, 50%, 75%, and 95%). The results showed that 95 % ethanolic crude extracts gave the highest antibacterial activity against L. monocytogenes 10403S. Of all herbs, lemongrass extracted by 95% ethanol showed the highest antibacterial activity; 9.79 ± 1.68 mm. The minimum inhibitory concentrations (MICs), using a broth dilution method, were found to be between 16-128 µl/ml. The minimum bactericidal concentrations (MBCs), using a broth dilution method, were greater than 32-128 µl/ml. This indicated that all Thai local herbs showed the promising antibacterial activity against L. monocytogenes 10403S.
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ItemIn-vitro antibacterial activity screening of herb extracts against foodborne pathogenic bacteria from Thailand( 2015) Patchanee Yasurin ; Sasiwan Piya-IsarakulHerbs have been used as traditional medicine since the ancient times as primary health care for local people. This experiment was aimed to study the individual antibacterial activity of six Thai local herbs (Tradescantia spathacea, Andrographis paniculata, Eleocharis acicularis, Acacia concinna, Phyllanthus niruri, and Tinospora cordifolia) against six foodborne pathogenic bacteria (Escherichia coli ATCC25822, Samonella enterica Typhimurium U302 (DT1046), S. enterica Enteritidis (human), S. enterica 4,5,12: i-(human) US clone, Bacillus cereus, and Listeria monocytogenes 10403S) under five extractions (95% ethanol, chloroform, hexane, sterile distilled water, and autoclaving at 121°C 15 PSI for 15 minutes). Agar disc diffusion method was used to evaluate antibacterial activity. The results showed that 95% ethanol and chloroform extraction gave the highest antibacterial activity of all herb extracts against all bacteria. The range of antibacterial activity is between 7.0 mm to 10.5 mm. The highest antibacterial activity was chloroform extract of T. cordifolia against S. enterica Typhimurium U302 (DT1046). The range of MIC and MBC is between 32 µl/ml to 256 µl/ml. These results showed the promising of antibacterial activity of six Thai local herbs which are stepping stone for further application like food industry, pharmaceutical industry, and cosmetic industry.
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ItemIn-vitro Individual Antibacterial Activity Of Thai Red Curry Paste Ingredients Against Salmonella Enterica Enteritidis (Human) And Listeria Monocytogenes 10403s( 2015) Patchanee Yasurin ; Treuktongjai SaenghirunaThai red curry paste consists of herbs which have potential to be natural antibacterial agents. Therefore 7 herbs of Thai curry paste ingredients; Chili (Capsicum annuum), Kaffir lime (Citrus hystrix), Cumin (Cuminum cyminum L.), Shallot (Allium ascalonicum L.),Garlic (Allium sativum), Lemongrass (Cymbopogon citrates), and Galangal (Alpinia galangal), were investigated for their individual antibacterial activity againt Salmonella enterica Enteritidis (human) and Listeria monocytogenes 10403S by agar diffusion method Agar under 3 extraction3; water, UHT coconut milk and fresh coconut milk. In-vitro antibacterial screening results, fresh coconut milk extraction showed the highest potential in inhibiting S. enterica Enteritidis (human), in all herbs and the highest antibacterial activity was found in garlic; 01.00 ± 0.18 cm, using water extraction. For L. monocytogenes 10403S, the highest antibacterial activity was found in lemon grass using fresh coconut milk extraction; 0.90 ± 0.12 cm. The minimum inhibitory concentration (MICs), using broth dilution method, of all herbs were between 80 to >160µl/ ml. The minimum bactericidal concentrations (MBCs) of all herbs under three extractions, using broth dilution method, showed >160µl/ml in both bacteria. The herbs in Thai red curry paste ingredient showed the significantly promising antibacterial activity against food-borne pathogen, S. enterica Enteritidis (human) and L. monocytogenes10403S.
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ItemThe individual antibacterial activity of Thai red curry paste’s dry ingredients against Listeria monocytogenes using different ethanolic extractionThai red curry paste is a main ingredient of Thai Red curry. The paste contains herbs which have the potential to be natural antibiotics. Six herbs contained in Thai red curry paste were tested for their individual antibacterial activity against Listeria monocytogenes 10403S. Six herbs tested were Chilli (Capsicum annuum), Kaffir lime (Citrus hystrixShallot (Allium ascalonicum L.), Garlic (Allium sativum), Lemongrass (Cymbopogon citratus), and Galangal (Alpinia galanga). The agar disk diffusion method was used for in-vitro screening antibacterial activity of each crude extract against L. monocytogenes 10403S on Beef Heart Infusion media (BHI) with five different ethanol concentrations; 0, 25, 50, 75, and 95%. The 95 % ethanol crude extracts gave the highest antibacterial activity against L. monocytogenes 10403S in all herbs. The dry galangal 95% crude ethanolic extract showed the highest antibacterial activity; 10.50 ± 1.16 mm. The minimum inhibitory concentrations (MICs), using a broth dilution method, were found to be between 4-128 µl/ml. The minimum bactericidal concentrations (MBCs), using a broth dilution method, were greater than 32-128 µl/ml. The results showed that the six dry herbs have significant antibacterial activity against the food-borne pathogen, L. monocytogenes 10403S.