Abstract
Aims: The aim of this undertaken investigation was designed to determine the comparative antimicrobial potential of ethanol extract of six commonly consumed spices such as Garlic (Allium satilyvum), Ginger (Zingiber officinale), Turmeric (Curcuma longa), Cinnamon (Cinnamomum zeylanicum), Cumin (Cuminum cyminum) and Black cumin (Nigella sativa). Method: This study includes, the efficacy of individual and synergistic effect of these extracts that was tested against bacteria by agar well-diffusion method employing 100 μL spices-extract solution per well and was conducted in (Centre of Excellence Laboratory) Department of Microbiology, Primeasia University during November 2018 to April 2019. Minimum inhibitory concentration (MIC) was determined by the micro-broth dilution method and compared with commercial antibiotic discs such as Amoxicillin, Vancomycin, Erythromycin, Ceftriaxone, Chloramphenicol, and Ciprofloxacin. Result: According to the findings of the antibacterial assay, the ethanol extracts of the spices showed inhibitory activity against common infectious bacterial pathogens. Spice extracts have the most significant activity against B. cereus and E. coli was the least sensitive among the tested organisms. The ethanol extract had individual antibacterial activity with mean zone of inhibition 22 ± 0.5 and 20.08 ± 0.58 mm and the synergistic effect of ethanol extract had a mean zone of inhibition 30 ± 0.75 and 28.25 ± 0.9 mm against B. cereus and V. cholera, respectively, which is highly comparable to the commercial antibiotic, Ciprofloxacin (25 mm). Conclusion: The ethanol extract of indigenous spices was shown to be highly potential to be applied as an alternative of commercial drugs.
Highlights
Since the last decades, commercially available antimicrobial drugs have been used to control microbial pathogenicity and other infectious diseases
The ethanol extract had individual antibacterial activity with mean zone of inhibition 22 ± 0.5 and 20.08 ± 0.58 mm and the synergistic effect of ethanol extract had a mean zone of inhibition 30 ± 0.75 and 28.25 ± 0.9 mm against B. cereus and V. cholera, respectively, which is highly comparable to the commercial antibiotic, Ciprofloxacin (25 mm)
The natural products compared to commercial antibiotics are more effective with fewer side effects and it has become more demanding as natural antimicrobial preservatives and additives [5]
Summary
Commercially available antimicrobial drugs have been used to control microbial pathogenicity and other infectious diseases. Nowadays, increasing drug resistance is one of the main obstacles in proper treatment of infectious diseases and to the control of microbial pathogenicity at an alarming rate [1]. To explore new antimicrobial agents for the development of drug resistance in pathogens, the development of effective and nontoxic antimicrobial compounds from natural sources such as extracts of plants and herbs for food preservation have greatly increased [2] [3]. In the last few years, massive studies have been conducted on the antimicrobial activities of plant extract against different microbe’s strains. Use of different plants and spices based on antimicrobials can reduce or eliminate pathogenic microorganisms and increase the shelf life of food [4]. A specific policy has been adopted by the World Health Organization (WHO) that primary health care sectors in developing countries throughout the world require more effective and efficient traditional medical practice [15]
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