Abstract

Numerous cultures of microorganisms comprising fungi, gram negative and gram-positive bacteria were grown against spice extracts to investigate the antimicrobial properties of these extracts. The results disclosed that ceftriaxone antibiotic was found effective for Enterobacter aerogenes bacterial strains and gentamicin have inhibitory effects against soil bacteria Staphylococcus aureus, while fungal strains remained resistant against the antibiotics. Use of spice extracts showed that using chili and cumin results in the inhibition of Enterobacter aerogenes growth while soil borne bacteria can be controlled by cumin extract. Staphylococcus aureus remained impervious against any extract. The fung Aspergillus Niger was positively controlled by the extract of cinnamon. Maximum antioxidant activity was recorded 0.57% in cinnamon, whereas phenolic contents regarding cumin red chili and cinnamon in methanol extract was recorded as 0.098%, 0.094% and 0.096% respectively. In case of flavonoid, data disclosed that in water extracts cumin had flavonoid contents about 0.63%, while in methanol extracts cinnamon and red chili had more flavonoid contents recording as 0.959% and 1.98% respectively. The biochemical analyses revealed that the higher phenolic and flavonoid contents along with antioxidant activity in cumin, red chilies and cinnamon may be the main reason behind sturdy inhibitory effect against microbes.

Purpose: Numerous cultures of microorganisms, gram positive and gram-negative bacteria and fungi were grown, using the spice extracts to investigate the antimicrobial properties of these extracts.

Methods: Extracts from different spices were tested for the antimicrobial activity. Bacterial and fungal cultures were grown on the agar medium with small holes filled with different spice extracts.

Results: The results disclosed that ceftriaxone antibiotic was found effective for E aerogenes, and gentamicin has inhibitory effect against soil-borne bacteria, and S. aureus, while fungal strains remained resistant against the antibiotics. Use of spice extracts showed that using chili and cumin extracts results in the inhibition of E aerogenes growth while soil-borne bacteria can be potentially controlled by cumin extract. S aureus remained impervious against any extract. The fungi A Niger was positively controlled by the extract of cinnamon. Maximum antioxidant activity was recorded to be 0.57% in cinnamon, whereas phenolic contents regarding cumin, red chili and cinnamon in methanol extract was recorded as 0.098%, 0.094% and 0.096% respectively. In case of flavonoid, data disclosed that in water extracts cumin had flavonoid contents about 0.63%, while in methanol extracts cinnamon and red chili had more flavonoid contents recording as 0.959% and 1.98% respectively. The biochemical analyses revealed that the higher phenolic and flavonoid contents through antioxidant activity in cumin, red chilies and cinnamon may be the main reason behind steady inhibitory effect against microbes.

Conclusion: Spices in foods have phenolic and flavonoid contents in different quantities that have well observed antimicrobial and antioxidant properties. The increased use of antibiotics can be overcome by developing new kinds of medicines from these spices. This alternative source against microbes will help to manage the antibiotic resistance in microbes against some common antibiotics as well as in reduction of antibiotic usage.

Keywords: Medicinal herbs; Microorganisms; Extracts; Antimicrobial activities