Antimicrobial activity of Allium cepa var. cepa (purple type) against foodborne pathogens / by Akmal binti Mat Amin

Allium cepa or commonly known as onion was primarily used in cooking. The wide use of onion increased due to its medicinal values. Nowadays, the food safety became the main concern as the foodborne disease increased. Thus, the synthetic antimicrobials or drugs were taken in order to treat the foodbo...

Full description

Saved in:

Bibliographic Details
Main Author:	Mat Amin, Akmal
Format:	Thesis
Language:	English
Published:	2016
Subjects:	Foodborne diseases Antibacterial agents
Online Access:	https://ir.uitm.edu.my/id/eprint/20009/1/TD_AKMAL%20MAT%20AMIN%20HS%20B%2016_5.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.20009
record_format	uketd_dc
spelling	my-uitm-ir.200092018-03-23T03:58:46Z Antimicrobial activity of Allium cepa var. cepa (purple type) against foodborne pathogens / by Akmal binti Mat Amin 2016 Mat Amin, Akmal Foodborne diseases Antibacterial agents Herbs. Herbal teas Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic) Allium cepa or commonly known as onion was primarily used in cooking. The wide use of onion increased due to its medicinal values. Nowadays, the food safety became the main concern as the foodborne disease increased. Thus, the synthetic antimicrobials or drugs were taken in order to treat the foodborne disease. However, these drugs contributed to adverse side effects like antibiotics resistance. This study was to evaluate antimicrobial activity of Allium cepa var. cepa purple type against foodborne pathogens and to screen the phytochemical compounds in the Allium cepa var. cepa purple type. Three tests were done in order to evaluate the antimicrobial of Allium cepa which were Antimicrobial Sensitivity Testing (AST) by disc diffusion assay, Minimum Inhibitory Concentration (MIC) by broth microdilution method and Minimum Bactericidal Concentration (MBC) by subculturing on Trypic Soy Broth (TSB). The phytochemical compound testing was done by standardized methods based on colour changes of reagent used. The result was showed the sensitivity of Gram positive bacteria against methanolic and aqueous were greater compared to Gram negative bacteria. Gram negative bacteria did not show any sensitivity to aqueous extract of Allium cepa. The largest zone of inhibition was shown by Bacillus cereus and the smallest zone of inhibition was shown by Escherichia coli. All the zones of inhibition for all the bacteria were considered significant since the p-value was less than 0.05. From the phytochemical compounds analysis result, the methanolic extract of Allium cepa contained all the tested phytochemical compounds such as glycosides, alkaloids, tannin, terpenoids, proteins and flavonoids. The aqueous extract of Allium cepa contained all tested phytochemical compound except tannins. In conclusion, the methanolic extract of Allium cepa was effective against both Gram positive and Gram negative bacteria. Allium cepa var. cepa purple type had the value in replacement of synthetic antimicrobial against foodborne pathogens. Additions, all the tested phytochemical compounds were present in this methanolic extract of Allium cepa. 2016 Thesis https://ir.uitm.edu.my/id/eprint/20009/ https://ir.uitm.edu.my/id/eprint/20009/1/TD_AKMAL%20MAT%20AMIN%20HS%20B%2016_5.pdf text en public other degree Universiti teknologi MARA, Selangor, Puncak Alam Campus Faculty of Health Science
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Foodborne diseases Antibacterial agents Foodborne diseases Foodborne diseases
spellingShingle	Foodborne diseases Antibacterial agents Foodborne diseases Foodborne diseases Mat Amin, Akmal Antimicrobial activity of Allium cepa var. cepa (purple type) against foodborne pathogens / by Akmal binti Mat Amin
description	Allium cepa or commonly known as onion was primarily used in cooking. The wide use of onion increased due to its medicinal values. Nowadays, the food safety became the main concern as the foodborne disease increased. Thus, the synthetic antimicrobials or drugs were taken in order to treat the foodborne disease. However, these drugs contributed to adverse side effects like antibiotics resistance. This study was to evaluate antimicrobial activity of Allium cepa var. cepa purple type against foodborne pathogens and to screen the phytochemical compounds in the Allium cepa var. cepa purple type. Three tests were done in order to evaluate the antimicrobial of Allium cepa which were Antimicrobial Sensitivity Testing (AST) by disc diffusion assay, Minimum Inhibitory Concentration (MIC) by broth microdilution method and Minimum Bactericidal Concentration (MBC) by subculturing on Trypic Soy Broth (TSB). The phytochemical compound testing was done by standardized methods based on colour changes of reagent used. The result was showed the sensitivity of Gram positive bacteria against methanolic and aqueous were greater compared to Gram negative bacteria. Gram negative bacteria did not show any sensitivity to aqueous extract of Allium cepa. The largest zone of inhibition was shown by Bacillus cereus and the smallest zone of inhibition was shown by Escherichia coli. All the zones of inhibition for all the bacteria were considered significant since the p-value was less than 0.05. From the phytochemical compounds analysis result, the methanolic extract of Allium cepa contained all the tested phytochemical compounds such as glycosides, alkaloids, tannin, terpenoids, proteins and flavonoids. The aqueous extract of Allium cepa contained all tested phytochemical compound except tannins. In conclusion, the methanolic extract of Allium cepa was effective against both Gram positive and Gram negative bacteria. Allium cepa var. cepa purple type had the value in replacement of synthetic antimicrobial against foodborne pathogens. Additions, all the tested phytochemical compounds were present in this methanolic extract of Allium cepa.
format	Thesis
qualification_name	other
qualification_level	Bachelor degree
author	Mat Amin, Akmal
author_facet	Mat Amin, Akmal
author_sort	Mat Amin, Akmal
title	Antimicrobial activity of Allium cepa var. cepa (purple type) against foodborne pathogens / by Akmal binti Mat Amin
title_short	Antimicrobial activity of Allium cepa var. cepa (purple type) against foodborne pathogens / by Akmal binti Mat Amin
title_full	Antimicrobial activity of Allium cepa var. cepa (purple type) against foodborne pathogens / by Akmal binti Mat Amin
title_fullStr	Antimicrobial activity of Allium cepa var. cepa (purple type) against foodborne pathogens / by Akmal binti Mat Amin
title_full_unstemmed	Antimicrobial activity of Allium cepa var. cepa (purple type) against foodborne pathogens / by Akmal binti Mat Amin
title_sort	antimicrobial activity of allium cepa var. cepa (purple type) against foodborne pathogens / by akmal binti mat amin
granting_institution	Universiti teknologi MARA, Selangor, Puncak Alam Campus
granting_department	Faculty of Health Science
publishDate	2016
url	https://ir.uitm.edu.my/id/eprint/20009/1/TD_AKMAL%20MAT%20AMIN%20HS%20B%2016_5.pdf
_version_	1783733724163080192

Antimicrobial activity of Allium cepa var. cepa (purple type) against foodborne pathogens / by Akmal binti Mat Amin

Similar Items