Effets de quelques épices utilisées en cuisine algérienne sur quelques germes pathogènes

Abstract

time in Algerian cuisine. The aqueous extracts of spices prepared by decoction with a concentration of 0.012 g/ml, contain different classes of secondary metabolites returned from various biological activities. The decoctions had different colors with a very aromatic smell. Their quantitative spectrophotometric assay analysis showed that clove decoction is very rich in polyphenols with a content of (2244.39 EAG/100g) and cumin is the richest in flavonoids with a content of (92.44 mg EQ/g DM) and also exhibits good antioxidant activity with an IC50 of 14.38±0.26 μg/ml. Clove decoction proved to be the most potent antioxidant to BHT and ascorbic acid (IC50 = 6.13±1.13 μg/ml). The evaluation of the antibacterial activity carried out by the disc method has also shown that the decoction of cubeb is active on P. aeruginosa and that of star anise on P. mirabilis with zones of inhibition ranging from 10 .45±1.03mm to 16.52±1.74mm. Cumin and turmeric are the only ones able to inhibit B. cereus while they are in addition to cinnamon inactive against E. coli, and the powder method shows interesting entibacterial effects compared to the aqueous extracts. Powder of star anise, Tumeric, Cubebe and Clove inhibites the growth of P. aeruginosa to varying degrees. the largest inhibition zone was observed with Black peper powder and Star anise against followed by clove powder against E. coli. The values of inhibition notes varied for all spices with B. cereus