ASSESSMENT OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF AMOMUM SUBULATUM ROXB. OF NEPAL
DOI:
https://doi.org/10.22159/ajpcr.2017.v10i4.16018Abstract
Objective: The present study was designed to study and compare the antibacterial and antioxidant activity of methanol extracts of Amomum subulatum
Roxb. seeds collected from two different regions of Nepal.
Methods: Antioxidant activity was determined by 1, 1-diphenyl-2-picrylhydrazyl assay and Antibacterial activity was measured by agar well-diffusion
method.
Results: Results showed that both sample extracts had interesting antibacterial activity against all test microorganisms and had remarkable radical
scavenging potential to be used as an antioxidant. Sample B (i.e., collected from high altitude Taplejung district) exerted comparative quit higher
antimicrobial and antioxidant activity than the Sample A (i.e., is collected from low altitude Panchthar district). However, the standard antibacterial
drug Tetracycline exhibits superior activity than the extracts.
Conclusions: The results suggest that both samples (i.e., seed extract of A. subulatum Roxb.) possess almost similar moderate antibacterial and
antioxidant activity in comparison to standards which justifies the traditional use of this plant.
Keywords: Extract, Cardamom, Activity, Medicinal plants, Seeds, Bacillus pumilus.
Downloads
References
Agaoglu S, Dostbil N, Alemdar S. Antimicrobial activity some spices in meat industry. Bull Vet Inst Pulawy 2007;81:53-57.
Ahmad I, Beg AZ. Antimicrobial and phytochemical studies on 45 Indian medicinal plants against multi-drug resistant human pathogens. J Ethnopharmacol 2001;74(2):113-23.
Arora DS, Kaur GJ. Antibacterial activity of some Indian medicinal plants. J Nat Med 2007;61(3):313-7.
Badei AZ, El-Akel AT, Faheid SM, Mahmound BS. Application of some spices in flavoring and preservation of cookies: 1-Antioxidant properties of cardamom, cinnamon and clove. Dtsch Lebensmitt Rundsch 2002;98:176-3.
Bentley R, Trimen H. Medicinal Plants. Vol. І-ІѴ. London: J. & A. Churchill; 1980.
Burt S. Essential oils: Their antibacterial properties and potential application in food-a review. Int J Food Microbiol 2004;94(3):223-53.
Burt SA, Reinders RD. Antibacterial activity of selected plant essential oils against Escherichia coli O157: H7. Lett Appl Microbiol 2003;36(3):162-7.
Hinneburg I, Dorman DH, Hilunen R. Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem 2006;97(1):122-9.
Hoque MM, Bari ML, Juneja VK, Kawamoto S. Antimicrobial activity of clove and cinnamon extracts, against food borne pathogens and spoilage bacteria, and inactivation of Listeria monocytogenes in ground meat with their essential oils. Rep Natl Food Res Inst 2008;72:9-3.
Dixit A, Singh H, Sharma RA, Sharma A. Estimation of antioxidant and antibacterial activity of crude extracts of Thevetia peruviana (PERS.) K. SCHUM. Int J Pharm Pharm Sci 2015;7(2):55-9.
Anusuya N, Manian S. Antioxidant and free radical scavenging potential of different solvent extracts of Indigofera tinctoria L. Leaves. J Pharm Pharm Sci 2012;5(1):142-7.
Mikage M, Mouri C. Altitudinal variations of berberine content in the bank of Berberis plants from West Nepal. Newslett Himalayan Bot 2000;26:16-9.
Iwashina T, Omori Y, Kitajima J, Akiyama S, Suzuki T, Ohba H. Flavonoids in translucent bracts of the Himalayan Rheum nobile (Polygonaceae) as ultraviolet shields. J Plant Res 2004;117(2):101-7.
Dingle J, Reed WW, Solomons GI. The enzymatic degradation of pectin and other polysaccharide. II - Application of the ‘Cup-plate’ assay to the estimation of enzymes. J Sci Food Agric 1953;4:149-53.
Blois MS. Antioxidant determinations by the use of as table free radical. Nature 1958;181(4617):1199-200.
Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Food Sci Technol 1995;28(1):25-30.
Kumar U, Kumar B, Bhandari A, Kumar Y. Phytochemical investigation and comparison of antimicrobial screening of clove and cardamom. Int J Pharm Sci Res 2010;1(12):138-47.
Kikuzaki H, Kawai Y, Nakatani N. 1,1-diphenyl-2-picrylhydrazyl radical-scavenging active compounds from greater cardamom (Amomum subulatum Roxb.). J Nutr Sci Vitaminol (Tokyo) 2001;47(2):167-71.
Chhetri H, Yogal NS, Serchan J, Anup KC, Mansoor S. Phytochemical and antimicrobial evaluations of some medicinal plants of Nepal. Kathmandu Univ J Sci Eng Technol 2008;1(5):49-54.
Kaskoos RA, Mir SR, Kapoor R, Ali M. Essential oil composition of fruit of Amomum subulatum Roxb. J Essent Oil Bearing Plants 2008;11:184-7.
Khattun M, Eguchis S, Yamaguchi T, Takamura H, Matoba T. Effect of thermal treatment of radical scavenging activity of some spices. Food Sci Technol Res 2006;12(3):178-85.
Published
How to Cite
Issue
Section
The publication is licensed under CC By and is open access. Copyright is with author and allowed to retain publishing rights without restrictions.
