Effect of extraction and shaking time on antibacterial activity of dry centella asiatica againts food pathogenic microorganisms
Effect of extraction and shaking time on antibacterial activity of dry centella asiatica againts food pathogenic microorganisms
Published date
2014-07
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School of Biotechnology, Assumption University of Thailand
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eng
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application/pdf
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8 pages
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International Conference on Sustainable Global Agricultural and Food Security
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Abstract
The 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.