PHYTOCHEMICAL SCREENING AND IN VITRO ANTIBACTERIAL EFFECTS OF GARLIC AND CINNAMON BARK ON SALMONELLA TYPHI

ABSTRACT Garlic is a well-known culinary ingredient and seasoning due to its strong aroma, which is attributed to organosulfur compounds such as allicin. The bark of various cinnamon species is one of the most important and popular spices used worldwide not only for cooking but also in traditional and modern medicines. The aim of this research is to screen the phytochemicals and to determine the antibacterial effects of Allium sativum and Cinnamomum zeylanicum bark on Salmonella typhi. Phytochemical analysis of ethanolic extract of Allium sativum and acetonic extract of Cinnamomum zeylanicum bark was carried out using standard method. The result shows the presence of alkaloid, tannin, flavonoid, saponin and glycoside. The antibacterial activity of the extracts were assayed on Salmonella typhi using agar well diffusion method on muller Hilton agar. Four different concentration were used I.e. 200mg/ml, 100mg/ml, 50mg/ml, and 25mg/ml. the zone diameter of inhibition of Allium sativum ranges from 17.50+0.72b to 15.50+0.72b to 10.50+0.72c to 6.00+0.72d while Cinnamomum zeylanicum ranges from 16.50+0.72b to 12.50+0.72c to 10.50+0.72c to 6.00+0.72d and control (Gentamycin) of Allium sativum and Cinnamomum zeylanicum was 20.75+0.72. The diameter zone of inhibition was subjected to a one way anova at p < 0.001 and there was significant difference between the two plant extract. The minimum inhibitory concentration of Allium sativum and Cinnamomum zeylanicum was 150mg/ml and 100mg/ml respectively while the minimum bactericidal concentration of Allium sativum and Cinnamomum zeylanicum was >200mg/ml and 200mg/ml respectively. The varying inhibition zones recorded in this study is an indication of the bioactive strength of phytochemicals contained in the garlic bulb and cinnamon bark extract.