ISSN 2456-0235

International Journal of Modern Science and Technology

INDEXED IN 

​​​​​​International Journal of Modern Science and Technology, Vol. 2, No. 9, 2017, Pages 304-310. 

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​Fortification of Common salt with locally available Indian Herbs  

R. Fouziya, B. Suvasini, D. Yuvaraj*
Department of Biotechnology, Vel Tech High Tech Dr. Rangarajan Dr. Sakunthala Engineering College, Chennai - 600064. India.
​​​*Corresponding author’s e-mail: yuvarajdinakarkumar@gmail.com

​Abstract
Aim of the present work is to fortify common salt with the extracts of locally available Indian herbs thereby enhancing the nutritional value and medicinal properties of salt. Common salt is fortified with herbal extracts to improve the levels of carbohydrates, proteins and lipids further with antimicrobial and antidiabetic properties. Ten methanolic extracts from leaves of Coriandrum sativum, Solanum trilobatum, Ocimum tenuiflorum, Piper betle, Mentha species, Triticum aestivum, Murraya koenigii, Plectranthus amboinicus, Spinacea oleracea and fruits of Ribes uva-crispa were collected from local markets were assayed for in-vitro antibacterial activity against 2 Gram-positive (Bacillus subtilis, Staphylococcus aureus) and 2 Gram-negative bacteria (Pseudomonas aeruginosa and Klebsiella pneumoniae) using agar dilution methods. In addition, their possible toxicity to Candida albicans and Aspergillus niger was determined, using agar dilution method and Bacillus subtilis were the most sensitive bacterial strains to Piper betle, Ribes uva-crispa and Ocimum tenuiflorum extracts among both Gram positive and Gram negative bacteria tested. The plant extracts also showed high inhibitory activity against the yeast Candida albicans. Further the plant extracts were also screened for the presence of phyto constituents and their antidiabetic activity was studied by alpha amylase inhibition assay. As well the proximate analysis was performed to the mixture of salt and plant powders to determine the amount of carbohydrates, proteins and lipids after experiment.

Keywords: Herbal extracts; Fortified salt; Indian herbs; Nutritive salts. 

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