Antibacterial Activity of Allium Sativum, Syzygium Aromaticum, and Cinnamomum Zeylanicum against Food Borne Pathogens in Vitro
Journal Title: IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) - Year 2018, Vol 13, Issue 2
Abstract
It is high time to search for novel antimicrobial agents as the bacterial drug resistance is increasing day by day. Spices have been believed to contain medicinal values from ancient time and posses less side effects in comparison to commercial drugs. Our study compares the antibacterial activity of ethanol extracts of Garlic (Allium sativum), Clove (Syzygium aromaticum), and Cinnamon (Cinnamomum zeylanicum) against Escherichia coli, Vibrio cholera, Staphylococcus aureus, Bacillus cereus, Salmonella sp, Shigella sp, Serratia sp, Acinetobacter sp, and Klebsiella sp. The primary antibacterial activity and minimum inhibitory concentration (MIC) were determined by agar well diffusion and broth dilution methods, respectively. Ethanol extracts of garlic, clove, and cinnamon showed broad-spectrum antibacterial activity against all the tested organisms, although the highest sensitivity was found from Staphylococcus aureus with all the three extracts. Garlic showed the highest zone of inhibition (ZOI) of 28 mm against S. aureus that is comparable to the effect of various commercially used antibiotics. However, garlic and clove showed the synergistic effect of 33 mm ZOI whereas they individually showed 28 and 26 mm ZOI, respectively, against S. aureus. Our result might be useful to apply the extracts as an alternative source of treatment for infections and other diseases. Their precise use can be useful in food preservation, as well, following detailed studies.
Authors and Affiliations
Avijit Banik, Maruf Abony, Tamanna Zerin, Suvamoy Datta
Keywords
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- EP ID EP394988
- DOI 10.9790/3008-1302056873
- Views 85
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