EVALUATION OF FENUGREEK LINES FOR PHYTOCHEMICAL, NUTRITIONAL AND ANTIBACTERIAL ACTIVITY

Abstract

Fenugreek (Trigonella foenum-graecum) is an aromatic spice with wide application in food, flavouring, beverages and medication. Nowadays consumer demands more for natural additives in food products alternatively artificial preservatives. The aim of this research to investigate the phytochemicals present in eighteen fenugreek genotypes in terms of total phenol, flavonoid and tannic acid. Antibacterial efficacy was examined in fenugreek against human pathogenic bacteria strain. Total phenolic content in fenugreek was estimated using the Folin-Ciocalteu Reagent (FCR). AAS was used to find out the mineral content in fenugreek seeds. In vitro antibacterial potential against human pathogenic bacteria was determined using agar disk-diffusion method. Fenugreek seeds revealed promising phytochemicals present in fenugreek seeds. A potent antibacterial activity was observed with maximum zone of inhibition 10±1.0 and 12±0.4 μg/ml against S. aureus ATCC51299 and E. coli ATCC35218 bacteria, respectively. Cluster analysis was done to elucidate a new variety of seed could be develops for the future research investigation with effective phytoconstituents and biological efficacy. A significant antibacterial activity observed in fenugreek seeds could be better used as preservatives in food processing and further exploration on bioactive components isolate from fenugreek could be done for drug synthesis.