Phytochemical Screening and Antimicrobial Activity of Selected Spices and Herbs against Staphylococcus Aureus Bacteria

Abstract

Spices have been defined as plant substances from indigenous or exotic origin, aromatic or with strong taste, used to enhance the taste of foods. Herbs and spices have been used during the middle ages for flavoring, food preservation and medicinal purposes. The aim of this study was to evaluate and compare the phytochemicals and antimicrobial properties of extracts of nine types of commercial herbs and spices commonly used in the production of ready meals. Phytochemical screening tests was conducted for nine spice species and found that extract contains a variety of Phytochemicals like saponins, tannins, flavonoids, terpenoids, glycosides and reducing sugars and among which there is higher level of precipitation for phenol and flavonoids. As they are essential source of antimicrobial agents against pathogens, their extracts were tested for its antimicrobial activity by well diffusion method using Nutrient agar against human pathogenic bacteria like Staphylococcus aureus. The findings showed potential antibacterial properties of the extracts against the organisms tested. Among the nine-spice extract tested, ethanol extract of garlic shows higher inhibition zone. Agar well diffusion assay for antimicrobial activity yielded the inhibitory zone of 7±1.15mm diameter for black cumin, 12.50±1.12mm diameter for ginger, 10.30±0.73mm for cloves and 13.45±0.58mm diameter for garlic extract indicating that garlic was the most effective spice in inhibiting the microbial growth. Finding of the study concluded that Spices possesses the anti-microbial capabilities against infections (diseases) caused by Staphylococcus aureus and seems to be useful in the discovery of antibiotic drugs.