Assessment of antimicrobial activity of medicinal plants’ extracts

Aromatic and medicinal plants have become the subject of scientific research for the use of biologically active ingredients in several areas such as food, aromatherapy, cosmetics and medicine. For the study, we used methanol, ethanol extracts and water extracts of the fruits of fennel (Foeniculum),...

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Bibliographic Details
Main Authors: Milyuhina, A. K., Kyzdarbek, U., Romazyaeva, I. R.
Format: Conference Proceeding
Language:English
Subjects:
Antiinfectives and antibacterials
Antimicrobial agents
Aromatherapy
Cosmetics
Ethanol
Food
Herbal medicine
Methanol
Microorganisms
Shelf life
Spoilage
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Summary:Aromatic and medicinal plants have become the subject of scientific research for the use of biologically active ingredients in several areas such as food, aromatherapy, cosmetics and medicine. For the study, we used methanol, ethanol extracts and water extracts of the fruits of fennel (Foeniculum), medicinal sage (Salvia officinalis), rosemary (Rosmarínus officinais), chamomile (Matricaria chamom'illa) and tinder fungus (Inonotus obliquus) at concentration of 200 mg/ml. The samples were tested against a range of spoilage microorganisms. These objects at showed antimicrobial activity high concentrations (200 mg/ml). The most pronounced antimicrobial activity was observed in extracts of fennel fruit, rosemary and salvia officinalis. This study shows the possibility of using ethanol and methanol infusions of medicinal plants as an additive to food to extend its shelf life.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0071327