ANTIBACTERIAL ACTIVITY OF CERTAIN SPICES ON SOME FOODBORNE INFECTION CAUSING BACTERIA
ANTIBACTERIAL ACTIVITY OF CERTAIN SPICES ON SOME FOODBORNE INFECTION CAUSING BACTERIA
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Date
1998-11
Authors
KHORSHED, D. BULSARA
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Abstract
Petroleum ether, methanol and aqueous extracts of clove garlic ginger,
onion and fenugreek were tested on Escherichia coli, Vibrio cholerae,
Staphylococcus aureus, Shigella flexineri, Salmonella typhi, Pseudomonas
aeruginosa and Bacillus cereus for their antimicrobial properties. It was
found that, in general, petroleum ether extracts were more active than
methanol and aqueous extracts. Extracts of clove and garlic in particular
were more active than the extracts of ginger, onion and fenugreek.
Petroleum ether and methanol extracts of clove were more active against all
the tested bacteria. The petroleum ether extracts of ginger were active
against all the bacteria but the methanolic extract showed little activity
against B. cereus. The aqueous extract of ginger had no activity at all
against the bacteria tested. The greatest antimicrobial properties of onion
were detected against B. cereus and S. aureus( Gram positive bacteria) and
an unappreciable activity against Gram negative bacteria. Only the
petroleum ether extract showed appreciable activity against the negative
bacteria (except E. coli). The most sensitive bacteria were B. cereus and S.
aureus while the most resistant were E. coli and P.aeruginosa.
The range of MIC and MBC values obtained for each of the spice extracts
are: petroleum ether clove extract- MIC ( 0.251 mg - 2.3mg), MBC (0.356mg -
9mg); petroleum ether garlic extract- MIC (0.019mg - 2.5mg) and MBC
(0.068mg - 2.5mg); petroleum ether onion extract- MIC (0.289mg - 7.2mg)
and MBC (1.03mg - 9.5mg); petroleum ether ginger extract - MIC (0.639mg
- 11.7mg) and MBC (0.358mg - 23mg); and petroleum ether fenugreek
extract - MIC (0.523mg - 3.3mg) and MBC (1 .Omg - 13.5mg).
Petroleum ether methanol extracts also showed synergism with antibiotic
such as ampicillin, nitrofurantoin and cloxacillin. The effectivity of spices was
in order of: clove > garlic > ginger > onion> fenugreek. The effectivity of the
solvents was in the order of: petroleum ether > methanol > water.
Description
A THESIS SUBMITTED TO THE POSTGRADUATE SCHOOL,
AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA,
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE
(MICROBIOLOGY), DEPARTMENT OF MICROBIOLOGY, FACULTY OF SCIENCE,
AHMADU BELLO UNIVERSITY, ZARIA.
NOVEMBER, 1998.
Keywords
ANTIBACTERIAL,, ACTIVITY,, CERTAIN,, SPICES,, FOODBORNE,, INFECTION,, CAUSING BACTERIA.