Antimicrobial and phytochemical analysis of lime juice and different types of honey. An overview

Estudio Científico , 2016 , 62 Páginas , Calificación: 1.5

Biología - Microbiología y Biología molecular

Citrus, one of the major genes of Rutaceae family and most economically important fruit tree and widely cultivated throughout the country. The Citrus have high nutritional value and medicinal value. Honey and lemon-honey are traditional remedies in the Middle East and China and for many centuries and have been used in the treatment and prevention of the common cold and various upper respiratory tract infections. Three types of honey were collected; ‘Cheruthen’-produced by bees belongs to the Trigona irridipennis species; Vanthen’- produced by bees belongs to the Apis indica species; ‘Kattutthen’- produced by bees belongs to the Apis dorsata species.

The antibacterial activites of honey samples and lime juice were tested aganist Bacillus, Klebsiella, E.coli, Staphylococcus and Micrococcus. The result showed that the samples have differnt antimicrobial activity. Antimicrobial activity of Cheruthen against Klebsiella species showed a zone of inhibition of 10.1 ± 0.73 mm, when 100 µl of Cheruthen is applied. When 200 µl of Cheruthen is applied the zone of inhibition was 30.1 ± 0.23 mm. Antimicrobial activity of Cheruthen against E.coli showed a zone of inhibition of 10.1 ± 0.13 mm, when 100 µl of cheruthen is applied. When 200 µl of cheruthen is applied the zone of inhibition was 30.2 ± 0.23 mm. Also the phytochemical examination of lime juice and honey samples showed that different types of phytochemical substances are present in both lime juice and different types of honey samples. Further studies are required to reveal the role of each phytochemical and its contribution to the antimicrobial properties of the samples included in this study.

Table of contents

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List of abbreviations

Antimicrobial and phytochemical analysis of lime juice and different types of honey: an overview

Abstract

1. Introduction
1.1 Objectives
1.2 Scope of the study
1.3 Taxonomical classification

2. Review of literature
2.1 Uses and importance

3. Hypothesis

4. Materials and Methods
4.1 Study area
4.2 Sample collection
4.3 Description of the species
4.4 Microorganisms used in the study
4.6 Preparation of samples
4.7 Preparation of test organisms
4.8 Preparation of inoculam and culture media
4.9 Antibacterial assay
4.10 Phytochemical analysis
4.11 Statistical analysis

5. Results
5.1 Antimicrobial activity of honey and lime juice
5.2 Phytochemical analysis

6. Discussion

7. Conclusions

Acknowledgements

References

• Universidad: Mar Augusthinose College
• Calificación: 1.5
• Autores: Dr. Prem Jose Vazhacharickal (Autor), Sajeshkumar N. K. (Autor), Jiby John Mathew (Autor), Steffy Maria Augustine (Autor)
• Año de publicación: 2016
• Páginas: 62
• No. de catálogo: V366729
• ISBN (Ebook): 9783668476776
• ISBN (Libro): 9783668476783
• Idioma: Inglés
• Etiqueta: antimicrobial