栄養と食品科学ジャーナル
オープンアクセス

概要

Effect of Aqueous and Alcoholic Plant Extracts on Inhibition of Some Types of Microbes and Causing Spoilage of Food

Alaa Jabbar Al-Manhel and Alaa Kareem Niamah

The current study included the preparation of the aqueous extract and alcohol leaves Ziziphus (Ziziphus spinachristi), Eucalyptus plant (Eucalyptus camaldulensis) and assessed the antimicrobial its against reference strains of bacteria and mold, through chemical compound detection leaves Ziziphus plant results showed contain the aqueous extract and alcohol at all effective compounds that have been detected except composite resins in aqueous extract and resins in the alcoholic extract. As the leaves of Eucalyptus plant have aqueous extract and alcohol contained resins, tannins, phenols. It tested the effectiveness of inhibitory extract plant against five isolates bacterial and five isolates of molds. It uses the concentration of 50 and 100 mg/ml of each extract, Similarly maximum zone of inhibition through ethanol extract was obtained against both bacterial and molds isolates as well as increased efficiency with increasing of concentration.