IN VITRO ANTIBACTERIAL ACTIVITY OF MEDICINAL PLANTS TURMERIC, CHINNAMON, AND CLOVE AGAINST GM (+VE) AND GM (-VE) BACTERIA

Abstract

Objective: Various diseases are caused by different pathogenic microorganisms. Antibiotics are being used for treatment of these infectious diseases, yet unpredictable utilization of it leads towards antibacterial resistance. It is required to discover better approaches to battle against antibacterial resistance. Therefore, the study aimed to detect antibacterial sensitivity of ethanol extracts of Curcuma longa (turmeric), Cinnamomumzeylanicum (clove) and Syzygiumaromaticum (cinnamon) against Syaphylococcus aureus and E coli. Methods: Prior to sensitivity testing, ethanol oils were extracted by an electric blender and each of the bacteria strains were cultured onto blood agar plate. Antibacterial activity was tested by agar well diffusion method where three different concentrations (50 μl, 75 μl and 100 μl) of selected plants extract were used so far as to measure the inhibition zone. Inhibition zone of the ethanol extract of these plants were calculated where three were found to be sensitive against Syaphylococcus aureus and E coli. Results: Greater inhibition zone 14.5 mm, 18.25 mm, 21.5 mm at100 μl against Syaphylococcus aureus in case of cinnamon whereas the least inhibition zone was showed by turmeric and it was 9.00 mm, 11.00 mm, and 12.75 mm at 100 μl extract against E. coli. Conclusion: Overall, all the ethanol extracts were found to effective against these two bacteria but cinnamon can be used as more effective antibacterial agent in both human and veterinary field after the toxicological test.