antimicrobial characteristic of cinnamon ,clove and garlic
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Antimicrobial Characteristic Of Cinnamon ,Clove And Garlic
U W L U Sampath
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Food additives are substances added to food to preserve flavor or enhance its taste and
appearance
food additives
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Antimicrobial Characteristic Of Spices
Phenolic compound of spices is main reason for antimicrobial character of spices
A spice is a dried seed, fruit, root, bark, or vegetative substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to hide other flavors
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Antimicrobial Characteristic Of Cinnamon
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Salmonella
Staphylococcus aureus
Escherichia coli
Bacillus cereus
Pseudomonas aeroginosa
Microorganism controlled by cinnamon
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Chemical Composition cinnamon
Cinnamaldehyde
Sesquiterpenoids
Eugenol
Eugenol Acetate
Cinnamyl Acetate
Trans-cinnamic Acid
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ANTIMICROBIAL ACTIVITY OF CINNAMON
Cinnamaldehyde has electro- negative characteristic
These characteristic is cause for antimicrobial activity.
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electro-negative compounds interfere in biological processes involving electron transfer and react with nitrogen-containing components
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Result is forming Schiff base
They deform amino acid after then protein
So it damages to enzymes They destroy nucleic acid
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Antimicrobial Characteristic Of clove
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Escherichia coli
Listeria monocytogenes Pseudomonas aeroginosa
Staphylococcus aureus
Microorganism controlled by cloves
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Chemical composition of cloves
Eugenol 60–90%
eugenol acetate, 2–27%
β-caryophyllene 5–12%
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ANTIMICROBIAL ACTIVITY OF CLOVES The high levels of eugenol is cause for antimicrobial
activity.
eugenol is denature proteins in cells
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It is react with the phosphor lipid of the cell membrane and mitocondria
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Antimicrobial Characteristic Of Garlic
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Escherichia Salmonella Staphylococcus Streptococcus Klebsiella Proteus Bacillus Clostridium
Microorganism Controlled By Garlic
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Chemical composition of garlic
Aliin
Allicin
Ajoene
DATS
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ANTIMICROBIAL ACTIVITY OF GARLIC
Antimicrobial effect of garlic is possible because of organosulfur compounds.
Thiosulfinates mainly allicin play an important role in the antibiotic activity of garlic
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Allicin is react with enzyme containing thiol.so it is inhibit the
Acetyl co A forming system
DNA synthesis
protein synthesis
Other Antimicrobial compounds in garlic
1) DATS 2) Ajoene
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In producing mouth wash and chewing gum to reduce
microbial count in mouth.
In producing new packing material
In producing new edible film to reduce post harvest loss
To make new preservatives To make new medicine
New trend of antimicrobial characteristic of these spices
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Thank you