Preliminary study of antimicrobial activities on medicinal herbs of Thai food ingredients. | Chaisawadi, S., Thongbute, D., Methawiriyasilp, W., Pitakworarat, N., Chaisawadi, A., Jaturonrasamee, K., Khemkhaw, J., Tanuthumchareon, W. | Acta Horticulturae | International Society for Horticultural Science (ISHS)

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Title: Preliminary study of antimicrobial activities on medicinal herbs of Thai food ingredients.
Personal Authors: Chaisawadi, S., Thongbute, D., Methawiriyasilp, W., Pitakworarat, N., Chaisawadi, A., Jaturonrasamee, K., Khemkhaw, J., Tanuthumchareon, W.
Author Affiliation: Process and Environment Analytical Service Center, King Mongkut's University of Technology, Thonburi, Bangkok 10140, Thailand.
Editors: Bernáth, J., Németh, É.
Document Title: Acta Horticulturae

Abstract:

The antibacterial properties of 15 medicinal herbs used as food ingredients in Thailand were tested against Bacillus cereus, Salmonella typhi and Staphylococcus aureus. In general, the oil extracts of the plant materials tested showed higher antibacterial properties compared to the fresh extracts. During a second screening, ginger, Allium ascalonicum, Alpinia galanga, Citrus hystrix and Citrus aurantiifolia all showed antibacterial properties against B. cereus. Except for the fresh and oil extracts of ginger and fresh extracts of Alpinia galanga and Citrus hystrix, the rest of the plants used for the second screening exhibited antibacterial properties against Salmonella typhi. All the materials used for the second screening also showed antibacterial properties against Staphylococcus aureus except for the the fresh extracts of ginger.

Publisher: International Society for Horticultural Science (ISHS)

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