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Phytochemical Screening and Antimicrobial Activity of Selected Spices and Herbs against Staphylococcus Aureus Bacteria

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  • Alemu Mekonnen Tura

    (Department of Chemistry, Arbaminch University, Arbaminch, Ethiopia)

Abstract

Spices have been defined as plant substances from indigenous or exotic origin, aromatic or with strong taste, used to enhance the taste of foods. Herbs and spices have been used during the middle ages for flavoring, food preservation and medicinal purposes. The aim of this study was to evaluate and compare the phytochemicals and antimicrobial properties of extracts of nine types of commercial herbs and spices commonly used in the production of ready meals. Phytochemical screening tests was conducted for nine spice species and found that extract contains a variety of Phytochemicals like saponins, tannins, flavonoids, terpenoids, glycosides and reducing sugars and among which there is higher level of precipitation for phenol and flavonoids. As they are essential source of antimicrobial agents against pathogens, their extracts were tested for its antimicrobial activity by well diffusion method using Nutrient agar against human pathogenic bacteria like Staphylococcus aureus. The findings showed potential antibacterial properties of the extracts against the organisms tested. Among the nine-spice extract tested, ethanol extract of garlic shows higher inhibition zone.

Suggested Citation

  • Alemu Mekonnen Tura, 2019. "Phytochemical Screening and Antimicrobial Activity of Selected Spices and Herbs against Staphylococcus Aureus Bacteria," Agricultural Research & Technology: Open Access Journal, Juniper Publishers Inc., vol. 23(3), pages 332-338, November.
    • Handle: RePEc:adp:artoaj:v:23:y:2019:i:3:p:332-338
    DOI: 10.19080/ARTOAJ.2019.23.556236
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