Extraction yield and anti-bacterial activity of certain spices against Vibrio parahaemolyticus

The antimicrobial effects of 10 selected spices were examined on a foodborne pathogen, Vibrio parahaemolyticus using broth microdilution method. Among the spices, Almond had the highest extraction yield (38%) with hexane and ethyl acetate, while nutmeg exhibited consistently high yields across all solvents, peaking at 32% with methanol. In terms of antimicrobial activity against V. parahaemolyticus, nutmeg demonstrated the strongest efficacy with the lowest MIC values (125µg/mL) in hexane, ethyl acetate, and ethanol, but required a higher concentration in methanol (500µg/mL). Turmeric also showed the strong activity against the pathogen. These results suggest that some of the spices can be used for protecting food from the risk of contamination by V. parahaemolyticus. Future research can be done for the identification of bioactive compounds against the pathogen from the active extracts.    

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