Antimicrobial Activity of Turmeric (Curcurna longa) Against Salmonella Spp and E. coli Spp

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dc.contributor.authorLakmina, D.L.L.
dc.contributor.authorRanasinghe, M.K.
dc.contributor.authorAbeyrathne, E.D.N.S.
dc.contributor.authorJayasena, D.K.D.D.
dc.date.accessioned2019-08-02T05:47:08Z
dc.date.available2019-08-02T05:47:08Z
dc.date.issued2018
dc.description.abstractThe active components of natural herbs and spices contribute to the self-defense against mechanisms infectious organisms and also getting the attention as alternatives for synthetic chemicals due to their inherent antimicrobial nature, which is primarily used in food preparation. Turmeric is a tropical herb, which use to obtain aromatic powder from its mature rhizomes used for various purposes. The research was conducted to evaluate the Turmeric Methanolic Extraction (TME) and Turmeric Powder (TP) against Salmonella spp and E. coil spp. Dilution series of TME and TP were prepared according to 0.4%, 0.8%, 1.2%, and 1.6% and well diffusion method was conducted. Distilled water served as the negative control while Augmentin® (0.625ppm) served as the positive control. Antimicrobial activity was measured using the diameter of bacterial inhibition zone (DBIZ). TME inhibition for E-coli spp were shown significant difference (P<0.05) between treatments while 1.2% dilution series (DBIZ of 9.6910.54 mm) was closely related to positive control (DBIZ of 9.98±1.57 mm). However, TME inhibition for Salmonella spp did not show significant difference (P>0.05) between treatments. Inhibition of TP inhibition for E-coli spp showed significant difference (P<0.05) between treatments and the best treatment was 0.8% (DBIZ of 1.84±0.10 mm). Moreover, TP inhibition for Salmonella spp showed significant difference (P<0.05) between treatments and the best treatment was 1.2% (DBIZ of 2.31±0.08 mm). In conclusion, 1.2% concentration in both TME and TP samples can be selected as the suitable treatment for antimicrobial property by considering the cost effectiveness.en_US
dc.identifier.isbn9789550481194
dc.identifier.urihttp://erepo.lib.uwu.ac.lk/bitstream/handle/123456789/1635/313-2018-Antimicrobial%20Activity%20of%20Turmeric%20%28Curcurna%20longa%29%20Against%20Salmonella%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectFood Scienceen_US
dc.subjectFood Technologyen_US
dc.titleAntimicrobial Activity of Turmeric (Curcurna longa) Against Salmonella Spp and E. coli Sppen_US
dc.title.alternativeInternational Research Conference 2018en_US
dc.typeOtheren_US
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International Research Symposium of UWU-2018