SYNERGISTIC EFFECT OF CURCUMA LONGA AND GLYCYRRHIZA GLABRA EXTRACTS WITH COPPER IONS ON FOOD SPOILAGE BACTERIA

Abstract

Objective: To evaluate the synergistic antibacterial activity of ethanolic and aqueous extracts of Curcuma longa and Glycyrrhiza glabra in combination with copper metal ions. Methods: The phytochemical analysis of Curcuma longa and Glycyrrhiza glabra's extracts were observed by standard procedures. Aqueous and ethanolic extracts of Curcuma longa and Glycyrrhiza glabra were evaluated for their antibacterial activity against Paenibacillus popilliae by an agar well diffusion method. Antibacterial activity of copper ions and their synergistic effect was also evaluated.Results: The phytochemical analysis of the aqueous and ethanolic extracts was carried out for the detection of flavonoids, tannins, saponins, terpenoids, alkaloids and coumarins. The results of combinatorial effects of copper metal ions with aqueous extracts of Curcuma longa and Glycyrrhiza glabra showed maximum antibacterial activity (30±0.33 mm and 30±0.00 mm) when 25 µl of plant extract combined with 25 µl of copper ions, whereas minimum antibacterial activity (23±0.33 mm and 22±0.33 mm) was shown when 45 µl of plant extract combined with 5 µl of copper ions, when evaluated against Paenibacillus popilliae. An increase of 187.5% and 12.55% (least) was observed in aqueous and ethanolic extracts of Curcuma longa on supplementation of copper metal ions.Conclusion: The results suggest that crude extracts from these plants can be used for therapeutic purposes as they possess potent antibacterial properties due to the presence of various phyto chemicals in them. The aqueous plant extracts showed enhanced activity in conjugation with copper metal ions against food spoilage bacteria as compared to ethanolic plant extracts.Â

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