Invitro Antibacterial Activity of Ethanolic Extracts of Dietary Spices Against Clinical Isolates

Abstract

The invitro antibacterial activity of ethanolic extracts of three dietary spices Coriandum sativum (Coriander), Curcuma longa (Turmeric) and Capsicum annuum (Red chili) were investigated by well diffusion method against clinical isolates which include Gram positive (Enterrococcus spp., Staphlococcus aureus) and Gram negative (Pseudomonas aeruginosa, Salmonella typhi, Escherichis coli, Proteus spp., Klebsiella pneumonia and Acinetobacter baumannii) as well as by minimal inhibitory concentration and by microdilution method. Moreover, killing time of each extract was also calculated against Escherichia coli.