Antibacterial activity of Indian cuisine spices against drug resistant pathogenic bacteria
Naseer Unnisa, Sofiya Azher, Mir Naiman Ali
The present study was performed to evaluate antibacterial activity of acetone and ethanol extracts of three selected Indian spices clove (Syzygium aromaticum), cinnamon (Cinnamon Zeylanicum), ajwain (Trachyspermum ammi) against drug resistant pathogenic bacteria Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. Minimum inhibitory concentration was determined for effective extracts. Ethanolic and acetone extracts of Clove were most effective on all the tested bacteria followed by ethanol and acetone extract of Cinnamon. The lowest antibacterial activity was recorded with ethanol extract of ajwain. All the bacteria tested were found sensitive to the extracts of three spices with highest antibacterial activity of 25 and 22 mm recorded against S.aureus and P.areuginosa respectively. Among all the extracts tested, ethanolic extracts of clove expressed lowest MIC of 0.6% w/v.
Naseer Unnisa, Sofiya Azher, Mir Naiman Ali. Antibacterial activity of Indian cuisine spices against drug resistant pathogenic bacteria. International Journal of Botany Studies, Volume 7, Issue 1, 2022, Pages 164-169