Studies on Antioxidant and Antibacterial Activity of Nutmeg Seed and Its Mace Singh Shweta1, Morya Sonia1, Saini Pinki2, Singh Manvendra3, Rout Sandeep4,* 1Warner School of Food & Dairy Technology, Sam Higginbottom Institute of Agriculture Technology & Sciences, Allahabad, Uttar Pradesh, India-211007 2Centre of Food Technology, University of Allahabad, Allahabad, Uttar Pradesh, India, 211002 3Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, BHU, Varanasi, Uttar Pradesh, India-221005 4School of Forestry and Environment, Sam Higginbottom Institute of Agriculture Technology & Sciences, Allahabad, Uttar Pradesh, India-211007 *email: sandeeprout1988@gmail.com
Online published on 15 December, 2016. Abstract This paper investigate the antioxidant and antibacterial activity of Nutmeg seed and it's Mace. The study compares the sensitivity of some human pathogenic bacteria to various Nutmegseed and Mace extracts such as 50%, 70% and 95% ethanolic extract by using disc diffusion method and well method. Antioxidant activity was carried out using aqueous and 50% ethanolic extract. Antioxidant activity of Nutmeg and Mace was found to be highest in ethanolic extract. Antibacterial activity of Nutmeg and Mace using 50% ethanol icconcentration in hibits maximum growth of followed by Shigella, S. aureus, Salmonella and E.coli, whereas 70% inhibits the maximum growth of S.aureus and Salmonella. Ethanolic concentration at 95% inhibits the maximum growth of E.coli. Antibacterial activity of Mace using 50% ethanolic concentration inhibits maximum growth of E.coli followed by S.aureus, Shigella and Salmonella, whereas 70% inhibits the maximum growth of shigella followed by Salmonella, S.aureus and E.coli. 95% concentration showed inhibition against S.aureus. Top Keywords Antioxidant activity, Antibacterial activity, Nutmeg. Top |