Antimicrobial Activity of Allium Ccpa var. cepa (purple Type) Against foodborne Pathogens / Akmal Mat Amin

Allium cepa or commonly known as onion was primarily used in cooking. The wide use of onion increased due to its medicinal values. Nowadays, the food safety became the main concern as the foodborne disease increased. Thus, the synthetic antimicrobials or drugs were taken in order to treat the foodbo...

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Main Author:	Mat Amin, Akmal
Format:	Thesis
Language:	English
Published:	2016
Subjects:	Medical education. Medical schools. Research Foodborne diseases Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic)
Online Access:	http://ir.uitm.edu.my/id/eprint/19951/ http://ir.uitm.edu.my/id/eprint/19951/1/TD_AKMAL%20MAT%20AMIN%20HS%20B%2016_5.pdf

id	uitm-19951
recordtype	eprints
spelling	uitm-199512018-12-26T06:16:04Z http://ir.uitm.edu.my/id/eprint/19951/ Antimicrobial Activity of Allium Ccpa var. cepa (purple Type) Against foodborne Pathogens / Akmal Mat Amin Mat Amin, Akmal Medical education. Medical schools. Research Foodborne diseases Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic) Allium cepa or commonly known as onion was primarily used in cooking. The wide use of onion increased due to its medicinal values. Nowadays, the food safety became the main concern as the foodborne disease increased. Thus, the synthetic antimicrobials or drugs were taken in order to treat the foodborne disease. However, these drugs contributed to adverse side effects like antibiotics resistance. This study was to evaluate antimicrobial activity of Allium cepa var. cepa purple type against foodborne pathogens and to screen the phytochemical compounds in the Allium cepa var. cepa purple type. Three tests were done in order to evaluate the antimicrobial of Allium cepa which were Antimicrobial Sensitivity Testing (AST) by disc diffusion assay, Minimum Inhibitory Concentration (MIC) by broth microdilution method and Minimum Bactericidal Concentration (MBC) by subculturing on Trypic Soy Broth (TSB). The phytochemical compound testing was done by standardized methods based on colour changes of reagent used. The result was showed the sensitivity of Gram positive bacteria against methanolic and aqueous were greater compared to Gram negative bacteria. Gram negative bacteria did not show any sensitivity to aqueous extract of Allium cepa. The largest zone of inhibition was shown by Bacillus cereus and the smallest zone of inhibition was shown by Escherichia coli. All the zones of inhibition for all the bacteria were considered significant since the p-value was less than 0.05. From the phytochemical compounds analysis result, the methanolic extract of Allium cepa contained all the tested phytochemical compounds such as glycosides, alkaloids, tannin, terpenoids, proteins and flavonoids. The aqueous extract of Allium cepa contained all tested phytochemical compound except tannins. In conclusion, the methanolic extract of Allium cepa was effective against both Gram positive and Gram negative bacteria. Allium cepa var. cepa purple type had the value in replacement of synthetic antimicrobial against foodborne pathogens. Additions, all the tested phytochemical compounds were present in this ethanolic extract of Allium cepa. 2016 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/19951/1/TD_AKMAL%20MAT%20AMIN%20HS%20B%2016_5.pdf Mat Amin, Akmal (2016) Antimicrobial Activity of Allium Ccpa var. cepa (purple Type) Against foodborne Pathogens / Akmal Mat Amin. Degree thesis, University Teknilogi MARA, Selangor.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Medical education. Medical schools. Research Foodborne diseases Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic)
spellingShingle	Medical education. Medical schools. Research Foodborne diseases Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic) Mat Amin, Akmal Antimicrobial Activity of Allium Ccpa var. cepa (purple Type) Against foodborne Pathogens / Akmal Mat Amin
description	Allium cepa or commonly known as onion was primarily used in cooking. The wide use of onion increased due to its medicinal values. Nowadays, the food safety became the main concern as the foodborne disease increased. Thus, the synthetic antimicrobials or drugs were taken in order to treat the foodborne disease. However, these drugs contributed to adverse side effects like antibiotics resistance. This study was to evaluate antimicrobial activity of Allium cepa var. cepa purple type against foodborne pathogens and to screen the phytochemical compounds in the Allium cepa var. cepa purple type. Three tests were done in order to evaluate the antimicrobial of Allium cepa which were Antimicrobial Sensitivity Testing (AST) by disc diffusion assay, Minimum Inhibitory Concentration (MIC) by broth microdilution method and Minimum Bactericidal Concentration (MBC) by subculturing on Trypic Soy Broth (TSB). The phytochemical compound testing was done by standardized methods based on colour changes of reagent used. The result was showed the sensitivity of Gram positive bacteria against methanolic and aqueous were greater compared to Gram negative bacteria. Gram negative bacteria did not show any sensitivity to aqueous extract of Allium cepa. The largest zone of inhibition was shown by Bacillus cereus and the smallest zone of inhibition was shown by Escherichia coli. All the zones of inhibition for all the bacteria were considered significant since the p-value was less than 0.05. From the phytochemical compounds analysis result, the methanolic extract of Allium cepa contained all the tested phytochemical compounds such as glycosides, alkaloids, tannin, terpenoids, proteins and flavonoids. The aqueous extract of Allium cepa contained all tested phytochemical compound except tannins. In conclusion, the methanolic extract of Allium cepa was effective against both Gram positive and Gram negative bacteria. Allium cepa var. cepa purple type had the value in replacement of synthetic antimicrobial against foodborne pathogens. Additions, all the tested phytochemical compounds were present in this ethanolic extract of Allium cepa.
format	Thesis
author	Mat Amin, Akmal
author_facet	Mat Amin, Akmal
author_sort	Mat Amin, Akmal
title	Antimicrobial Activity of Allium Ccpa var. cepa (purple Type) Against foodborne Pathogens / Akmal Mat Amin
title_short	Antimicrobial Activity of Allium Ccpa var. cepa (purple Type) Against foodborne Pathogens / Akmal Mat Amin
title_full	Antimicrobial Activity of Allium Ccpa var. cepa (purple Type) Against foodborne Pathogens / Akmal Mat Amin
title_fullStr	Antimicrobial Activity of Allium Ccpa var. cepa (purple Type) Against foodborne Pathogens / Akmal Mat Amin
title_full_unstemmed	Antimicrobial Activity of Allium Ccpa var. cepa (purple Type) Against foodborne Pathogens / Akmal Mat Amin
title_sort	antimicrobial activity of allium ccpa var. cepa (purple type) against foodborne pathogens / akmal mat amin
publishDate	2016
url	http://ir.uitm.edu.my/id/eprint/19951/ http://ir.uitm.edu.my/id/eprint/19951/1/TD_AKMAL%20MAT%20AMIN%20HS%20B%2016_5.pdf
first_indexed	2023-09-18T23:03:38Z
last_indexed	2023-09-18T23:03:38Z
_version_	1777418338396274688

Antimicrobial Activity of Allium Ccpa var. cepa (purple Type) Against foodborne Pathogens / Akmal Mat Amin

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