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dc.contributor.authorPatchanee Yasurin
dc.identifier.citationProceeding food ingredients Asia Conference 2015 " New functioanl ingredients for healthy living"en_US
dc.description.abstractHerb 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.en_US
dc.format.extent4 pagesen_US
dc.subjectAcacia concinnaen_US
dc.subjectAntibacterial activityen_US
dc.subjectBacillus cereusen_US
dc.titleEffect of solvent and time extraction on antibacterial activity of Acacia concinna's pod against Bacillus cereusen_US
mods.genreProceeding Paperen_US[Full Text] (

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