Spices are any pungent, aromatic plant substances used to flavor food or beverages. Plant foods and agricultural commodities including spices are increasingly subjected to adulteration by design or default. This study aimed to compare home grinded spices against ready locally prepared ones in Libyan market. Chosen spices were compared according to their percentage of yield, organoleptic features, and pharmacognostic parameters as macroscopic and microscopic characteristics, pH measurement, microbial contamination (total viable count and microbial identification), and thin layer chromatography (TLC) chromatogram and diphenyl picryl hydrazyl (DPPH) scavenging activity. From the results, the ready prepared samples showed to have higher percentage of yield compared to home prepared ones. There were no difference in organoleptic test results, macroscopic and microscopic characteristics and pH test results. Bacteria in spices samples were too many to count (TMTC) in most samples, however thyme, rosemary and cinnamon showed better results. The isolated bacteria were identified as Salmonella, Shigella and E. coli species. TLC chromatogram and DPPH scavenging activity test also showed no difference in both sample groups. All these tests indicates that the samples obtained from market as grinded powder and the same samples of spices that was brought as a raw materials and grinded at home had the same characteristics, which indicated that they are of the same quality which not necessary to be a good one. arabic 12 English 75
Sakina Salem Mohammed Saadawi, , , AMAL .A ABOALLA AMMAR, (1-2015)

Because of the evolving resistance of microorganisms against existing antibiotics, there is an increasing need for new ones, not only in human, but also in veterinary medicine. The dichloromethane extract of a fungal strain of the genus Lophiostoma, isolated from driftwood collected from the coast of the Baltic Sea, displayed antibacterial activity against some fish pathogenic bacteria. Ergosterol epoxide (1), cerebroside C (2) and oxasetin (3) were isolated from the extract and structurally elucidated on the basis of spectroscopic data and chemical evidence. Compound 3 exhibited in vitro activity against Vibrio anguillarum, Flexibacter maritimus and Pseudomonas anguilliseptica with minimal inhibitory concentrations of 12.5, 12.5 and 6.25 microg/mL, respectively. Molecular docking studies were performed to understand the interaction of compound 3 with different macromolecular targets. Analysis of in silico results, together with experimental findings, validates the antimicrobial activity associated with compound 3. These results may be exploited in lead optimization and development of potent antibacterial agents. arabic 23 English 137
Muftah A Shushni, Faizul Azam, Ulrike Lindequist, (9-2013)

The antibacterial activity of peppermint oil and different extracts of Mentha piperita against some Gram-positive and Gram-negative bacterial strains was evaluated in the present research work by agar well diffusion method. It was found that the distilled concentrations of essential oil inhibited the growth of microorganisms and the results were comparable with those of antibiotic gentamycin. Essential oils showed a wider spectrum of activity but less strong inhibition as compared to the investigated commercial antibiotic. Minimum inhibitory concentrations (MICs) for the bacterial species ranged from 0.4% to 0.7% v/v. The oil and extracts also exhibited significant antioxidant activity and the oil showed about half potency when compared to the standard BHT. These results indicated the strong antibacterial and antioxidant activities of peppermint oil but additional investigations need to be performed in order to confirm the safety of these concentrations (MIC) for human consumption. Peppermint oil could be used as a good conservation agent by inhibiting some food borne pathogens. arabic 8 English 54
Rajinder Singh, Muftah A. Shushni, Asma Belkheir(5-2015)