Qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / Siti Nasuha Abd Hadi

Illicium verum or star anise was a commonly used spice with many usages especially in cooking. The usages of star anise also broaden to the entire world due to its medicinal values. Nowadays, there were increasing in the incidence of food- borne diseases caused by pathogenic microorganism thus incre...

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Main Author:	Abd Hadi, Siti Nasuha
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Antibacterial agents Materia medica
Online Access:	http://ir.uitm.edu.my/id/eprint/27907/ http://ir.uitm.edu.my/id/eprint/27907/1/TD_SITI%20NASUHA%20ABD%20HADI%20HS%2015_5.pdf

id	uitm-27907
recordtype	eprints
spelling	uitm-279072020-01-30T03:08:40Z http://ir.uitm.edu.my/id/eprint/27907/ Qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / Siti Nasuha Abd Hadi Abd Hadi, Siti Nasuha Antibacterial agents Materia medica Illicium verum or star anise was a commonly used spice with many usages especially in cooking. The usages of star anise also broaden to the entire world due to its medicinal values. Nowadays, there were increasing in the incidence of food- borne diseases caused by pathogenic microorganism thus increasing community concern on food safety. Chemical preservatives that were known to be toxic were widely used in foods. In addition, artificial antimicrobial or antibiotics that might cause side effects to the consumers were commonly used to treat food- borne diseases. The aim of this study was to evaluate antimicrobial activity of Illicium verum extract against food borne pathogens and to investigate phytochemical compounds found in Illicium verum. In order to evaluate the antimicrobial activity of Illicium verum extract against food borne pathogens, three methods were performed; antimicrobial susceptibility testing (AST) by disc diffusion method, determination of minimum inhibitory concentration (MIC) by using broth microdilution method and determination of minimum bactericidal concentration (MBC) by sub- culturing suspension in well onto Tryptic Soy Agar media. The phytochemical compounds were screened by using several standardized methods in which the results were interpreted basically based on colour changes and precipitation of the chemical reagents. The results showed that the sensitivity of both gram positive and gram negative bacteria towards the extract almost similar. The largest diameter zone of inhibition was shown by S. aureus and E.coli followed by S. typhimurium. The smallest zone of inhibition was shown by B. cereus. The zones of inhibition shown by all bacteria were considered significant because the p- value was less than 0.05. For the qualitative analysis of the phytochemical compounds, all the tested compounds; glycosides, phenols, alkaloids, tannins, and terpenoids were found present in the Illicium verum extract. In conclusion, the methanolic extract of Illicium verum had antimicrobial activity against selective food borne pathogens and had the value to become a replacement of synthetic chemical in food preservative and a new natural antimicrobial that was susceptible to food borne pathogens. Moreover, all the tested phytochemical compounds which had been reported contributed in the antimicrobial activity of the Illicium verum extract were present in the extract. 2015 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/27907/1/TD_SITI%20NASUHA%20ABD%20HADI%20HS%2015_5.pdf Abd Hadi, Siti Nasuha (2015) Qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / Siti Nasuha Abd Hadi. Degree thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Antibacterial agents Materia medica
spellingShingle	Antibacterial agents Materia medica Abd Hadi, Siti Nasuha Qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / Siti Nasuha Abd Hadi
description	Illicium verum or star anise was a commonly used spice with many usages especially in cooking. The usages of star anise also broaden to the entire world due to its medicinal values. Nowadays, there were increasing in the incidence of food- borne diseases caused by pathogenic microorganism thus increasing community concern on food safety. Chemical preservatives that were known to be toxic were widely used in foods. In addition, artificial antimicrobial or antibiotics that might cause side effects to the consumers were commonly used to treat food- borne diseases. The aim of this study was to evaluate antimicrobial activity of Illicium verum extract against food borne pathogens and to investigate phytochemical compounds found in Illicium verum. In order to evaluate the antimicrobial activity of Illicium verum extract against food borne pathogens, three methods were performed; antimicrobial susceptibility testing (AST) by disc diffusion method, determination of minimum inhibitory concentration (MIC) by using broth microdilution method and determination of minimum bactericidal concentration (MBC) by sub- culturing suspension in well onto Tryptic Soy Agar media. The phytochemical compounds were screened by using several standardized methods in which the results were interpreted basically based on colour changes and precipitation of the chemical reagents. The results showed that the sensitivity of both gram positive and gram negative bacteria towards the extract almost similar. The largest diameter zone of inhibition was shown by S. aureus and E.coli followed by S. typhimurium. The smallest zone of inhibition was shown by B. cereus. The zones of inhibition shown by all bacteria were considered significant because the p- value was less than 0.05. For the qualitative analysis of the phytochemical compounds, all the tested compounds; glycosides, phenols, alkaloids, tannins, and terpenoids were found present in the Illicium verum extract. In conclusion, the methanolic extract of Illicium verum had antimicrobial activity against selective food borne pathogens and had the value to become a replacement of synthetic chemical in food preservative and a new natural antimicrobial that was susceptible to food borne pathogens. Moreover, all the tested phytochemical compounds which had been reported contributed in the antimicrobial activity of the Illicium verum extract were present in the extract.
format	Thesis
author	Abd Hadi, Siti Nasuha
author_facet	Abd Hadi, Siti Nasuha
author_sort	Abd Hadi, Siti Nasuha
title	Qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / Siti Nasuha Abd Hadi
title_short	Qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / Siti Nasuha Abd Hadi
title_full	Qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / Siti Nasuha Abd Hadi
title_fullStr	Qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / Siti Nasuha Abd Hadi
title_full_unstemmed	Qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / Siti Nasuha Abd Hadi
title_sort	qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / siti nasuha abd hadi
publishDate	2015
url	http://ir.uitm.edu.my/id/eprint/27907/ http://ir.uitm.edu.my/id/eprint/27907/1/TD_SITI%20NASUHA%20ABD%20HADI%20HS%2015_5.pdf
first_indexed	2023-09-18T23:19:14Z
last_indexed	2023-09-18T23:19:14Z
_version_	1777419319053910016

Qualitative phytochemical analysis and antimicrobial activity of fllicium verum against foodborne pathogens / Siti Nasuha Abd Hadi

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