The Potential of Some Spice Extracts for controllingAspergillus species
By: Wajiha Seerat, Abida Akram, Rahmatullah Qureshi, Javaid Asad, Shaista Akhund, Brian Gagosh Nayyar
Key Words: Antifungal assay, Spice, Aspergillusspp., Inhibitory effects, Methanolic extracts.
Int. J. Biosci. 8(5), 96-104, May 2016.
The methanolic extracts of 30 spices were screened for the potential antifungal activity against Aspergillus niger and Aspergillus oryzaeat 25, 50 and 75% concentrations. The extracts of spices were subjected to antifungal assays with the help of two techniques i.e. Poisoned Food Technique and Agar Well Diffusion Method. The maximum percentage inhibition of both the tested fungal strainswas observed at 75% concentrationwhile at 25% concentration, there was minimum inhibition. Overall Myristica fragrans, Piper nigrum, Cuminum cyminum, and Trachyspermum ammi extracts showed the highest antifungal activity. This study revealed that spices possess good antifungal activity that can be used in many herbal formulations to cure infections.