Comparison of Individual and Synergistic Antimicrobial Activity of Common Spices against Certain Infectious Pathogen in Bangladesh

Abstract

Aims: The aim of this undertaken investigation was designed to determine the comparative antimicrobial potential of ethanol extract of six commonly consumed spices such as Garlic (Allium satilyvum), Ginger (Zingiber officinale), Turmeric (Curcuma longa), Cinnamon (Cinnamomum zeylanicum), Cumin (Cuminum cyminum) and Black cumin (Nigella sativa). Method: This study includes, the efficacy of individual and synergistic effect of these extracts that was tested against bacteria by agar well-diffusion method employing 100 μL spices-extract solution per well and was conducted in (Centre of Excellence Laboratory) Department of Microbiology, Primeasia University during November 2018 to April 2019. Minimum inhibitory concentration (MIC) was determined by the micro-broth dilution method and compared with commercial antibiotic discs such as Amoxicillin, Vancomycin, Erythromycin, Ceftriaxone, Chloramphenicol, and Ciprofloxacin. Result: According to the findings of the antibacterial assay, the ethanol extracts of the spices showed inhibitory activity against common infectious bacterial pathogens. Spice extracts have the most significant activity against B. cereus and E. coli was the least sensitive among the tested organisms. The ethanol extract had individual antibacterial activity with mean zone of inhibition 22 ± 0.5 and 20.08 ± 0.58 mm and the synergistic effect of ethanol extract had a mean zone of inhibition 30 ± 0.75 and 28.25 ± 0.9 mm against B. cereus and V. cholera, respectively, which is highly comparable to the commercial antibiotic, Ciprofloxacin (25 mm). Conclusion: The ethanol extract of indigenous spices was shown to be highly potential to be applied as an alternative of commercial drugs.