Antimicrobial activities of aqueous and ethanolic extracts of some natural spices (garlic, turmeric, thyme and onions) on some clinical isolates

Abstract

Different types of spices used daily have been documented to have antimicrobial and medicinal value as well. Most bacteria are sensitive to the extracts from plants such as, garlic, onion, thyme and turmeric etc. Spices such as these have been used as antimicrobial agents in their raw form for the treatment of wounds, injuries and joint pains etc. The present study was conducted to investigate the antibacterial activity of these natural spices. Different concentrations of extracts were prepared by using two solvents; water and ethanol, the test organisms used were Escherichia coli and Staphylococcus aureus. All the spices used were effective against the test organisms, but the best activity was shown in garlic, while the least activity was shown in thyme, in general, the ethanolic extracts were more reactive than the aqueous extracts. Natural spices could be a potential source for antimicrobial agents. Validation of natural spices as alternative and complementary medicine can be achieved by several in vivo trials through which the safe use of such products can be assured. This study emphasizes the therapeutic potential of spices and the need to enhance its exploitation on this regard.