Authors:
Bankole, Samuel Opeyemi*, Akinkugbe, Temilola Ajoke , Adedokun, Samuel Ayotunde and Oyedeji and Marufat Bukola ,Nigeria |
Abstract:
In vitro antimicrobial effect of aqueous and ethanolic extract of ten different spices namely;
ginger, garlic, cinnamon, turmeric, onions, curry, thyme, lime leaves, bay leaf and red pepper
was assessed by disc diffusion method at concentration (100,75, 50 and 25) against three
bacterial species: Staphyloccocus aureus, Escherichia coli and Klebsiella pneumoniae. Minimum
inhibitory concentration (MIC) was determined by broth dilution method. The most susceptible
bacteria were Escherichia coli and Klebsiella pneumoniae. Ethanolic extract of curry and bay
leaf did not have any effect on the three isolates while aqueous extracts of ginger, lime and
thyme did not have any effect on the bacteria. Aqueous extract of cinnamon showed good
inhibitory activity against the three bacterial species with the zone of inhibition between 9-25mm
followed by turmeric with inhibition zone of 9-17mm, the extract did not show any effect on
Escherichia coli. Garlic-onion aqueous extract showed a compensatory synergistic effect on the
three organisms with the zone of inhibition ranging between 9-24mm. the MIC for aqueous and
ethanolic extract of cinnamon was between 3.125mg/ml to 12.5mg/ml while turmeric has a MIC
of 6.25mg/ml to 12.5mg/ml although the water extract did not have any effect on K.
pneumoniae.
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