Ascorbic Acid and Provitamin A Contents in Unusually Colored Bell Peppers (Capsicum annuumL.)

Most bell pepper fruits are green at the unripe stages, and they become red as they ripen. However, the fruits of new varieties may be white, yellow, orange, red, purple, brown, or black. Ascorbic acid, provitamin A carotenoids, proximate composition, and 11 mineral elements were evaluated in these unusually colored bell peppers (Capsicum annuum L.). Over a 2-year period, peppers were grown at the same location following current recommendations for bell pepper production. The fruits were harvested at the unripe and fully colored stages. For each variety, total ascorbic acid and provitamin A contents were determined on two independent samples by microfluorometry and HPLC, respectively. Minerals and proximate composition were determined by AOAC methods. Ascorbic acid (P< 0.001), provitamin A (P< 0.001), protein (P< 0.001), and some minerals (P< 0.001) were affected by genotypes and color stages (R²= 0.96), but fat or moisture was not (P> 0.05). Ascorbic acid increased as color developed in some cultivars, but remained unchanged or decreased in others. Black, purple, and white peppers contained lower ascorbic acid levels compared to the green, yellow, red, brown, or orange peppers. Provitamin A increased as color developed in most cultivars except for yellow varieties. Brown peppers had the highest provitamin A activity compared to other colored peppers.     

The inhibitory effect of natural bioactives on the growth of pathogenic bacteria

The objective of this study was to evaluate the inhibitory activity of natural products, against growth of Escherichia coli (ATCC 25922) and Salmonella typhimurium (KCCM 11862). Chitosan, epigallocatechin gallate (EGCG), and garlic were used as natural bioactives for antibacterial activity. The testing method was carried out according to the disk diffusion method. All of chitosan, EGCG, and garlic showed inhibitory effect against the growth of E. coli and Salmonella typhi. To evaluate the antibacterial activity of natural products during storage, chicken skins were inoculated with 10⁶ of E. coli or Salmonella typhi. The inoculated chicken skins, treated with 0.5, 1, or 2% natural bioactives, were stored during 8 day at 4℃. The numbers of microorganisms were measured at 8 day. Both chitosan and EGCG showed significant decrease in the number of E. coli and Salmonella typhi in dose dependent manner (P < 0.05). These results suggest that natural bioactives such as chitosan, EGCG may be possible to be used as antimicrobial agents for the improvement of food safety.     

Disinfection alternatives for contact surfaces and toys at child care centers

Child care surfaces are vehicles for disease-causing organisms. Disinfectant procedures prevent microbial dispersion. This study reports the effectiveness of CITRUS Farm Edition® (CFE), Clorox® GreenWorks? (CGW) and Clorox® Anywhere® (CA) against Salmonella Typhimurium and Staphylococcus aureus inoculated (1 ml of 9Log₁₀ CFU/ml) on a high chair and ball toy. Disinfectants were sprayed and bacteria recovered from surfaces by sponge method. Exposing an inoculated high chair to CA resulted in the highest reduction of S. aureus (3.92 Log₁₀) and S. Typhimurium (3.22 Log₁₀). CGW reduced S. aureus and S. Typhimurium by 2.84 and 2.12 Log₁₀ from the inoculated high chair, while the inoculated ball toy showed a 2.50 and 1.80 Log₁₀ reduction, respectively. CFE showed the lowest reduction with 1.42 and 1.53 Log₁₀ of S. aureus and S. Typhimurium from the inoculated ball toy. CA was the best disinfectant no matter which bacteria or surface was analyzed. Emphasis on the effectiveness of disinfectant products is needed to be included in child care center infection control programs.     

Microbial load, prevalence and antibiograms of salmonella and Shigella in lettuce and green peppers

Background

Human food borne infections traditionally are acquired through the ingestion of foods of animal origin. Fresh fruits and vegetables are major vehicles for the transmission of the food-borne infections. In Ethiopia, there is a tradition of consuming raw vegetables, particularly lettuce and green pepper, without adequate treatment. The objective of this study was to investigate the microbial load of fresh lettuce and green pepper, used as salad vegetables, and to assess the prevalence and antibiotic resistance of Salmonella and Shigella spp. isolated from lettuce and green pepper.

Methods

A total of eighty samples of lettuce and green peppers were purchased from different outlets in Addis Ababa and analyzed for their load of various microbial groups and flora analysis was conducted following standard microbiological methods. The presence of Salmonella and Shigella and their antibiotic resistance was also determined.

Results

Over 90% of the vegetable samples had aerobic mesophilic counts of ≥ log 6 cfu/g. Ninety seven percent of the lettuce and 58% of the green pepper samples had enterobacteraceae counts of ≥ log 5 cfu/g. Coliforms were encountered at counts ≥ log 4 cfu/g in 48% and 35% of lettuce and green pepper samples, respectively. Over 80% of vegetable samples harbored staphylococci with counts ranging from log 4 to log 6 cfu/g. More than 88% of lettuce and 18% of green pepper samples had yeast and mold counts ≥ log 4 cfu/g. The aerobic mesophilic flora of the vegetable samples was dominated by Bacillus and Micrococcus spp. Salmonella and Shigella were isolated from eight (10%) and 24 (30%) samples, respectively. All of the Salmonella and 97% of Shigella isolates showed resistance to penicillin. Ampicillin resistance was observed in 42% of Salmonella and 79% of Shigella isolates. Multiple drug resistance was seen in 8 and 24 isolates of Salmonella and Shigella isolates, respectively.

Conclusion

The majority of lettuce and green pepper samples had high microbial load and multiple drug resistant pathogens were also isolated from some samples. As lettuce and green pepper, when used as salad vegetables, do not get any further heat treatment, thorough washing and considerably longer exposure of the vegetables to food grade chemicals is recommended to kill pathogens and significantly reduce the microbial load.     

The carotenoids of some food stuffs in Saudi Arabia

Abstract

The present study reports the use of high-performance liquid chromatography for the analysis of fruits (n = 12), vegetables (n = 14), corn products (n = 6) and egg products (n = 6) commonly found in Saudi Arabia. The highest content of lutein and β-carotene was found in spinach, and zeaxanthin was high in pepper (orange).     

Suppression of SOS repair in E. coli: possible mechanism of antimutagenicity and protective effects of common vegetables

This study aims to understand variations in antimutagenic potential of vegetables, as observed in reduction of UV-induced mutation (Rif^S→Rif^R) in Escherichia coli cells. On further investigation, the juice of vegetables [eggplant (small-violet), pepper (hot Arbol), bean (French), and tomato] was found to suppress mutagenic SOS response as measured by cell filamentation, LexA degradation, and induction of defective prophage as per their antimutagenic potential. Cell filamentation which was observed in 25 and 60% of the UV- and gamma-induced cells, reduced to 2–8%, and 3–16%, respectively in the presence of the vegetable juice; moreover, LexA was also not significantly affected. Phage induction frequency reduced upto 76% compared to control UV-exposed cells. The antimutagenic effect was found to be partially dependent on recB, ruvB gene functions, and was independent of uvrA function. Phenolic compounds were found to be the major contributors to the observed antimutagenicity.     

Mutagenicity of aerosols from the oxidative thermal decomposition of rigid polyurethane foam

Summary The aerosol fraction of the oxidative thermal decomposition products (700°C) of rigid polyurethane foam was collected on glass fiber filters and fractionated into ether-soluble neutral, acidic, and basic fractions and water-soluble compounds. The fractions showed mutagenic activity in a bacterial fluctuation test with Salmonella typhimurium TA 98 or Escherichia coli CM 891 as the tester strains. All the fractions induced mutations in both strains after metabolic activation with rat liver S-9 mix. The basic and the water-soluble fractions were mutagenic for S. typhimurium TA 98 even without activation.Thin-layer chromatography showed the presence of several primary aromatic amines in the aerosol. Polycyclic aromatic hydrocarbons were not detected by glass capillary gas chromatography.We thank the Finnish Academy and the Swedish Work Environment Fund (Grant 241 C/77) for financial aid     

Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity

The purpose of this study was to gain insights into the variations in antioxidant profiles between fruits and vegetables using pattern recognition tools; classification was achieved based on global antioxidant activity, levels of antioxidant groups (total phenolics, total anthocyanins, ascorbic acid) and quality parameters (instrumental colour, moisture). Six vegetables (broccoli, carrot [organic and intensively grown], butterhead lettuce, red onion, yellow onion) and eight fruits (blueberries, cherry tomato, cranberries, red grapes, green pepper, raspberry, red pepper and strawberry) commonly consumed in Ireland were analysed. Antioxidant activity (ARP) and concentrations of bioactive compound groups differed according to sample type. Berry fruits had the highest antioxidant activity (1.51-2.97 (g/L)⁻¹). By contrast, vegetables were quite low in antioxidant activity (0.14-0.39 (g/L)⁻¹). Interrelationships between the parameters analysed and the different fruits and vegetables were investigated by principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA revealed that the first two components represented 62% of the total variability in antioxidant activity and different antioxidant groups. HCA classified samples into four main groups on the basis of the measured parameters.     

A study on prevalence of multi-drug-resistant (MDR) Salmonella in water sprinkled on fresh vegetables in Bareilly, Moradabad, and Kanpur (northern Indian cities)

Water-borne and food-borne diseases are common in summers and monsoons in India. This study between March 2004 to September 2004 on microbiological quality of water used by vegetable vendors to keep their vegetables fresh was conducted to asses the role of water as a source of Salmonella. Of the 309 samples collected from Bareilly (80 vegetable vendors, 47 ponds, five municipal water taps), Moradabad (74 vegetable vendors, three ponds, five municipal water taps) and Kanpur (84 vegetable vendors, six ponds, five municipal water taps), 82 (26.5%) and 27 (8.7%) had Escherichia coli and Salmonella enterica strains, respectively. The study revealed that sprinkling water was contaminated with 0.00–6.81 log₁₀ cfu ml⁻¹ of coliforms, 4.16 log₁₀ to 9.46 log₁₀ cfu ml⁻¹ of heterotrophic aerobic bacteria, 0.00 to 7.23 log₁₀ cfu ml⁻¹ of non-lactose fermenters, 0.00 to 5.56 log₁₀ cfu ml⁻¹ of Salmonella and 0.00 to 7.77 log₁₀ cfu ml⁻¹ of yeast and moulds. Similarly, microbial counts in pond water samples (Bareilly) were 0.00 to 6.06 log₁₀ cfu ml⁻¹ of faecal coliforms, 5.12 log₁₀ to 8.09 log₁₀ cfu ml⁻¹ of heterotrophic aerobic bacteria, 0.00 to 6.37 log₁₀ cfu ml⁻¹ of non-lactose fermenters, 0.00 to 5.73 log₁₀ cfu ml⁻¹ of Salmonella and 0.00 to 7.82 cfu log₁₀ ml⁻¹ of yeasts and moulds. Presence of Salmonella in water sample had negative correlation with number of coliforms and positive correlation with number of non-lactose fermenters, as of the 16 (6.7%) Salmonella positive samples of water from vegetable vendors, ten were negative for coliforms. Similarly, of the 11 pond-water samples positive for Salmonella, six were negative for coliforms, and negative correlation (−0.55) between coliform count and Salmonella was statistically significant (r_0.01). On the other hand, Salmonella counts could be positively correlated (r_0.01) with counts of non-lactose fermenters. Salmonella isolates from water for sprinkling on vegetables belonged to S. Anatum (1), S. Newport (1), S. Saintpaul (6), S. Virchow (4) and S. Weltevreden (4) serovars while isolates pond water samples belonged to S. Saintpaul (9) and S. Newport (2) serovars. Except two Salmonella isolates (one each of serovar S. Anatum and S. Weltevreden), all had multiple drug resistance and could be classified into 21 resistotypes. All the Salmonella isolates were sensitive to ceftriaxone and streptomycin while resistant to sulphamethizole. The study indicated that pond water (used by farmers for washing vegetables) and water used by vegetable vendors for sprinkling on vegetables might have an important role as a source of multiple-drug-resistant zoonotic Salmonella.     

The microbiological quality of ready-to-eat dried and fermented meat and meat products

The analysis and interpretation of the results from 2981 samples examined by Public Health Laboratory Service (PHLS) and non-PHLS laboratories under the 1996 European Community Co-ordinated Food Control Programme showed that overall dried and fermented meat and meat products sold at retail in England, Wales and Northern Ireland were of good microbiological quality (99% acceptable). Staphylococcus aureus at or greater than 10² cfu g^?1 was present in 1.3% (7/553) raw/country style hams and 0.9% (21/2304) dry/semi dry sausages. Staph. aureus at or greater than 10² cfu g^?1 was not present in 88 spreadable fermented sausages. Verocytotoxin-producing Escherichia coli O157:H7 was not detected in any samples but Salmonella spp. (Salm. typhimurium DT104, Salm. breadeney) were present in two dry/ semi dry sausage products. The presence of Salmonella spp. and high levels of Staph. aureus is unacceptable and highlights the necessity of applying good hygiene practices during processing and at retail to prevent cross-contamination and/or bacterial growth occurring in these meat products.     

Vegetables as a source of infection with Pseudomonas aeruginosa in a University and Oncology Hospital of Rio de Janeiro

Samples of fresh vegetables fed to patients in an Oncology and a University Hospital were examined for frequency of recovery and counts of Pseudomonas aeruginosa. Thirty-eight isolates from vegetables as well as 98 clinical isolates recovered during the same period of vegetable collection were serotyped and assayed for pyocin production in order to evaluate the role of vegetables as a source of microorganisms. Pseudomonas aeruginosa was recovered from 19·0% of the vegetable samples. Although 1% hypochlorite solution was used as a sanitizer, 50% of the positive samples were found to harbour more than 100 colony-forming units (ctu) g⁻¹. Lettuce, chicory and watercress yielded the highest frequencies of isolation (P < 0·05). The pyocin typing and serotyping of clinical strains revealed some types identical to those recovered from vegetables. Among those found in the University Hospital, serotype O4 and pyocin type PT10/b were detected in vegetables and in clinical specimens whereas types O1-PT22/e, O2a-PT10/a, O2a-PT10/b, O4-PT10/a, O11-PT10/a and O11-PT10/b were common in both groups of strains isolated in the Oncology Hospital. Our results strongly suggest that vegetables represent a source of endemic infection with P. aeruginosa for hospitalized patients.     

Chemical composition and antimicrobial activity of the extracts of Kefe cumin (Laser trilobum L.) fruits from different regions

Structural properties (using gas chromatographic analyses: gas chromatography and gas chromatography–mass spectrometry) of some compounds (pure chemicals, essential oils, extracts, etc.) and systematic investigation of antimicrobial activities (with agar dilution and agar diffusion disc methods) were determined in the fruits of Kefe cumin (Laser trilobum L.) obtained from different regions (Germany, India, and Turkey). The main components were established as limonene (41.03–72.24%) and perillaldehyde (4.23–32.75%) in the essential oils determined by gas chromatography–mass spectrometry. Mineral contents in the fruits were determined by inductively coupled plasma atomic emission spectrometer. It was determined that the fruits were rich in potassium, calcium, phosphorus, magnesium, sodium, arsenic and aluminium minerals. The highest sodium content was found to be 9,261.28mg/kg in the samples obtained from Turkey, but the potassium content of the samples from Germany and India was higher than that of Kefe cumin fruits obtained from Turkey. The fruit extracts had a significant antimicrobial effect on pathogen bacteria such as Staphylococcus aureus, Proteus vulgaris (FMC 1), Proteus mirabilis, Bacillus cereus (FMC 19), Aeromonas hydrophila (ATCC 7965), Enterococcus faecalis (ATCC 15753), Klebsiella pneumoniae (FMC 5), Salmonella typhimurium, Enterobacter aerogenes (CCM 2531) and Escherichia coli (ATCC 8739), whereas no significant antimicrobial effect of the essential oils was observed.     

Steam cooking significantly improves in vitro bile acid binding of collard greens,kale, mustard greens,broccoli, green bell pepper,and cabbage

Bile acid binding capacity has been related to the cholesterol-lowering potential of foods and food fractions. Lowered recirculation of bile acids results in utilization of cholesterol to synthesize bile acid and reduced fat absorption. Secondary bile acids have been associated with increased risk of cancer. Bile acid binding potential has been related to lowering the risk of heart disease and that of cancer. Previously, we have reported bile acid binding by several uncooked vegetables. However, most vegetables are consumed after cooking. How cooking would influence in vitro bile acid binding of various vegetables was investigated using a mixture of bile acids secreted in human bile under physiological conditions. Eight replicate incubations were conducted for each treatment simulating gastric and intestinal digestion, which included a substrate only, a bile acid mixture only, and 6 with substrate and bile acid mixture. Cholestyramine (a cholesterol-lowering, bile acid binding drug) was the positive control treatment and cellulose was the negative control. Relative to cholestyramine, in vitro bile acid binding on dry matter basis was for the collard greens, kale, and mustard greens, 13%; broccoli, 10%; Brussels sprouts and spinach, 8%; green bell pepper, 7%; and cabbage, 5%. These results point to the significantly different (P ≤ .05) health-promoting potential of collard greens = kale = mustard greens > broccoli > Brussels sprouts = spinach = green bell pepper > cabbage as indicated by their bile acid binding on dry matter basis. Steam cooking significantly improved the in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage compared with previously observed bile acid binding values for these vegetables raw (uncooked). Inclusion of steam-cooked collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage in our daily diet as health-promoting vegetables should be emphasized. These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.     

In vitro effects of food extracts on selected probiotic and pathogenic bacteria

A panel of 148 extracts from 37 food products was prepared using organic and aqueous solvents and both neutral and acidic conditions. The panel of food products tested included fruits, vegetables, grains, herbs and spices, most of which are common in a normal European-style diet. The impact of these extracts on the growth of selected probiotic bacteria (Lactobacillus reuteri, Lactobacillus rhamnosus, Bifidobacteria lactis) and pathogenic bacteria (Escherichia coli 0157:H7 and Escherichia coli LF82) was assessed using a standard minimum inhibitory concentration method. The results showed that aqueous extractions of garlic and black peppercorns significantly enhanced the growth of one strain of probiotic bacteria (L. reuteri) whilst inhibiting both pathogenic strains of E. coli at a 1:50 dilution. Aqueous extracts of banana, apple and orange all enhanced the growth of the three probiotic strains significantly, and inhibited the pathogens to approximately 80% of the controls (not significant). Both aqueous and organic extractions of ginger significantly inhibited the growth of one or both E. coli strains, respectively (also at the 1:50 dilution).     

两株无鞭毛鼠伤寒沙门氏菌的微生物学诊断

1981年锦州医学院附属医院儿科病房发生两起鼠伤寒沙门氏菌院内交叉感染,我们从2例患肺炎兼有腹泻的病儿粪便中分离出两株无鞭毛“B”群沙门氏菌。经常规检验,不能确定其型别。但经采用紫外线照射以诱导菌株释放噬菌体,并侵染鼠伤寒沙门氏菌LT:株进行增殖,用此噬菌体为转导媒介,处理两株无鞭毛菌株后,终于确定两株无鞭毛细菌为典型的双相鼠伤寒沙门氏菌。     

Oxidative Cell Damage in Kat-Sod Assay of Oxyhalides as Inorganic Disinfection By-Products and Their Occurrence by Ozonation

Nine oxyhalides as possible inorganic disinfection by-products were tested for oxidative cell damage by Kat-sod assay with E. coli mutant strains deficient in the active oxygen-scavenging enzymes. Chlorine dioxide, chlorite, and iodate were highly cytotoxic, whereas in the presence of cysteine, bromate (BrO₃ ⁻) and metaperiodate (IO₄ ⁻) showed more growth inhibition toward the superoxide dismutase–deficient strains than the wild strain. BrO₃ ⁻ also showed oxidative mutagenicity with cysteine or glutathione ethyl ester in S. typhimurium TA100. To identify oxyhalides formed by ozonation of raw water containing sea water, the occurrence of ozonation by-products of bromide and iodide was investigated. The results indicate that BrO₃ ⁻ is toxicologically one of the most remarkable oxyhalides detectable in drinking water because IO₄ ⁻ was not detected in the ozonated solution of iodide, and the ozonation condition to lower BrO₃ ⁻ is to keep it neutral in the presence of ammonium ion. Received: 25 August 1998/Accepted: 9 February 1999     

Antimicrobial antibodies in Danish slaughterhouse workers and greenhouse workers

Summary As a consequence of contact with animals and animal products slaughterhouse workers might be at risk of infection with pathogenic microorganisms. This hypothesis has been supported by some earlier studies. In this study 217 slaughtermen and a control group of 113 greenhouse workers were investigated for the prevalence of serum antibodies to Toxoplasma gondii, Campylobacter jejuni (IgA and IgG), Yersinia enterocolitica types 3 and 9, Yersinia pseudotuberculosis types I, II, III, IV, and V, Salmonella typhi, Salmonella paratyphi, Salmonella enteritidis, Salmonella typhimurium, and Borrelia burgdorferi. No significant differences were found concerning either frequency of positive tests or magnitude of titers. The prevalence of toxoplasma antibodies was remarkably high in both groups.     

Studies on plasmids of enteropathogenic escherichia coll isolated from diarrhoea children of the former East Central State of Nigeria

A total of 92 clinical isolates of enteropathogenic Escherichia coli from the children of the former East Central State of Nigeria were evaluated for drug resistance and for the ability to transfer antimicrobial resistance. Most of the isolates demonstrated multiple drug resistance and multiple plasmid binding. Plasmids of varied molecular weights ranging from 1.2 × 10⁶ to 105 × 10⁶ daltons were isolated. Resistance to ampicillin, tetracycline, kanamycin and streptomycin was transferred en block from a strain of enteropathogenic E. coli (E3) to a strain of Salmonella isangi. Resistance to ampicillin, tetracycline, kanamycin and streptomycin was borne on two plasmids of molecular weights of 4.8 × 10⁶ and 58 × 10⁶ daltons.     

Total phenolic contents in selected fruit and vegetable juices exhibit a positive correlation with interferon-γ, interleukin-5, and interleukin-2 secretions using primary mouse splenocytes

We hypothesized that some fruits and vegetables have an immuno-modulatory potential on T helper type 1 (Th1) and Th2 cytokine secretions. Therefore, Th1 cytokines including interleukin (IL)-2, and interferon (IFN)-γ, and Th2 cytokines including IL-4 and IL-5, produced by mouse splenocytes administrated with 13 selected fruits and vegetables were determined. The results showed that low dose (10 μg/ml) administration with oriental plum, mulberry, peppers (including green, yellow, and red color varieties), ceylon spinach, and red onion significantly (P<0.05) increased IL-2 secretion. Administration with high dose (500 μg/ml) strawberry significantly increased the secretion ratio of IFN-γ/IL-5 (Th1/Th2). Further analysis showed that the stimulatory effects of selected fruits and vegetables on IL-2, IFN-γ, and IL-5 secretions demonstrated a significantly (P<0.05) positive correlation with the total phenolic (including flavonoid) content in the selected fruits and vegetables. The correlation coefficient (r) between total phenolic content (including flavonoid) and cytokine secretions varied in magnitude: IFN-γ>IL-5>IL-2. The coefficients from total phenolic content were much greater than those from the total flavonoid content. The total phenolic and flavonoid contents of oriental plum, mulberry, green pepper, and red onion II showed a significantly positive correlation with the IFN-γ secretion. This study suggests that in vitro supplementation with phenolic-rich fruits and vegetables might demonstrate an immuno-modulatory potential via the regulation of Th1/Th2 cytokine secretions, especially Th1 cytokines. The Th1/Th2 immuno-modulatory potentials of these selected fruits and vegetables will be important and useful for the future exploitation of food materials to develop a novel functional food.     

Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts

Recently, a number of studies on the health benefits associated with natural compounds have been demonstrated. Phenolics in fruits, vegetables, herbs and spices possess potent antioxidant, anti-inflammatory, antimutagenic and anticarcinogenic activities. In the present study, the dried fruits of cinnamon were extracted with ethyl acetate, acetone, methanol and water using a Soxhlet extractor. The total phenolics content of the extracts as determined by Folin–Ciocalteu method were found to be the highest in water extract (44.5%) and the lowest in ethyl acetate (14.4%). The antioxidant activity (AA) of the extracts was evaluated through in vitro model systems such as β-carotene-linoleate, and 1,1-diphenyl-2-picryl hydrazyl (DPPH); the antimutagenicity of these extracts was also assayed against the mutagenicity of sodium azide by Ames test using tester strain of Salmonella typhimurium (TA100) at different concentrations. In both the model systems, the AA of the extracts was found in the order of water>methanol>acetone>ethyl acetate. All the extracts decreased sodium azide mutagenicity in S. typhimurium strain (TA100). At 5000 μg/plate all the extracts showed strong antimutagenicity. The antimutagenicity of water extract was followed by acetone, methanol and ethyl acetate. The results of the present study indicate that under-utilized and unconventional part of cinnamon is a good source of antioxidant and antimutagenic phenolics.