Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2017, 5(10), 771-780
DOI: 10.12691/jfnr-5-10-8
Open AccessArticle

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistula and Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Contamination

Gamal M. Hamad1, 2, , Amira M.G. Darwish1, 2, Marwa M Abu-Serie3, 2 and Sobhy A. El Sohaimy1, 2

1Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI)

2City of Scientific Research and Technology Applications (SRTA-CITY), New Borg El-Arab City, Alexandria, Egypt

3Medical Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI)

Pub. Date: October 11, 2017

Cite this paper:
Gamal M. Hamad, Amira M.G. Darwish, Marwa M Abu-Serie and Sobhy A. El Sohaimy. Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistula and Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Contamination. Journal of Food and Nutrition Research. 2017; 5(10):771-780. doi: 10.12691/jfnr-5-10-8

Abstract

Objectives: Cassia fistula and Ocimum basilicum which are assumed to contain the active components and which are renewable source in fighting infections of microorganisms. The aim of this study was to investigate the antimicrobial activity, the antioxidant activity and anti-inflammatory properties of Cassia fistula and Ocimum basilicum and their mix. Methods and Materials: Cassia fistula and Ocimum basilicum exhibited antimicrobial activity against all of the tested bacteria and yeasts except for Asperigillus spp. that showed high resistance. Results and Discussion: The minimum inhibitory concentration (MIC) values for bacteria and yeast ranged from 3.1 to 6.2 mg/ mL. The antioxidant activity of the Cassia fistula and Ocimum basilicum was evaluated by using DPPH radical scavenging assay. In addition, the amount of total phenolic content (TPC) of Cassia fistula, Ocimum basilicum and their mix was 64.71, 96.42 and 113.07 mg/g, while total flavonoids content was 16.33, 32.66 and 79 mg/g respectively. Vanillin, quercetin and cinnamic acid marked the phenolic profile of the mix. Cytotoxicity results indicated high safety use of the two plants. Conclusion: Our data confirmed convenient and safe use of C. fistula, O. basilicum and their mix as natural antimicrobial and antioxidant. The mix of both extracts can be recommended as natural preservative to be used in food processing to control and prevent food contamination.

Keywords:
Cassia fistula and Ocimumbasilicum Antimicrobial activity antioxidant anti-inflammatory cytotoxicity assay foodborne pathogens

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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