Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Effect of Artemisia Capillaris Extract on the Growth of Food-Borne Pathogens

인진쑥 추출물이 식중독 유발 세균의 성장에 미치는 영향

  • 배지현 (계명대학교 식품영양학과)
  • Published : 2003.03.01
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Abstract

In this study, Artemisia capillaries, which has been used as a folk remedy, was investigated for its antimicrobial activity. First, the Aremisia capillaris was extracted with methanol at room temperature, and fractionation of the methanol extracts from Artemisia capillaris was carried out using petroleum ether, chloroform, and ethyl acetate. Second, the antimicrobial activity of the Artemisia capillaris extracts was determined using a paper disc method and minimum inhibitory concentration of ethyl acetate extracts from Artemisia capillaris against food-borne pathogens and food spoilage bacteria was measured. Finally, the growth inhibition curve was determined using ethyl acetate extracts of Artemisia capillaris against Staphylococcus aureus and Salmonella typhimurium. The ethyl acetate extract of Artemisia capillaris showed strong antimicrobial activity against S. typhimurium at a concentration of 1,000 ppm. The 3,000 ppm of ethyl acetate extract from Artemisia capillaris retarded the growth of S. aureus and S. typhimurium for up to 6 hours.

Keywords

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