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Evaluation of Anti- Bacterial Activity of Commonly Used Asian Spices Against Enteric Pathogens – An In Vitro Study.
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| Author:
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R.V.GEETHA , T.LAKSHMI
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| Abstract:
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Introduction:
Spices have been used for many centuries by various cultures to enhance flavor and aroma of our foods. They have unique aroma and flavor which are derived from compounds known as phytochemicals or secondary metabolites. Secondary metabolites of wide variety such as tannins, terpenoids, alkaloids, and flavonoids, which are reported to have a lot of pharmacological activities most of them having antibacterial properties. Plant derived products have been used for medicinal purposes for centuries. At present, it is estimated that about 80% of the world population rely on botanical preparations as medicines to meet their health needs.
Aim & objective
To evaluate the antibacterial activity of some commonly used Asain spices against bacteria causing enteric disease.
Materials and Methodology
All the bacterial strains were obtained in pure culture from the department of microbiology. The species ginger, pepper, garlic, Clove and cinnamon were obtained commercially and extracts were prepared. The antibacterial activity of the species were checked against the bacterial strains causing enteric infections using agar well diffusion technique and the zone of inhibition was noted.
Result:
Garlic showed highest antibacterial activity against the enteric pathogens when compared to all other spices and the standard antibacterial drug penicillin G.
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| Keyword:
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Antibacterial activity, zone of inhibition, agar well diffusion technique, ginger, pepper, garlic, Clove and cinnamon
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2020.SP1.445
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| Download:
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