ANTIBACTERIAL ACTIVITY OF ETHANOLIC EXTRACT (ALLIM SATIVUM, ZINGIBER OFFICINALE AND SYZYGIUM AROMATICM ) FOUND IN KAURA NAMODA AGAINST ESCHERICHIA COLI AND STAPHYIOCCUS AUREUS
Abstract
This project explores the antimicrobial properties of three commonly used spices: garlic (Allium sativum), ginger (Zingiber officinale), and cloves (Syzygium aromaticum). These spices have been historically acclaimed for their medicinal properties, particularly their ability to combat microbial infections. The study aims to scientifically evaluate and compare their effectiveness against staphylococcus aureus and Escherichia coli. This research involves extracting these spices and testing their antimicrobial activity against Escherichia coli and Staphylococcus aureus. potency antimicrobial activity exhibited by the ethanol extract at the concentration of 500mg/ml of the clove and garlic sample is most effective. followed by the concentration of 6,500mg/ml with zone of inhibition of 1.6cm for Staphylococcus aureus. Concentrations between (650mg/ml, 325mg/ml, 125mg/ml, 80mg/ml and 1.62mg/ml) were not effective against organisms. Ethanoic extract at the concentration of 250mg/ml was effective against Escherichia coli. while the sample for ginger concentration of 650mg/ml was not effective in inhibiting the test organisms. The findings of this study show significance for human health, particularly in the development of natural antimicrobial agents that can be used to treat infections and reduce the reliance on synthetic antibiotics.
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