Invitro Antibacterial Activity of Ethanolic Extracts of Dietary Spices Against Clinical Isolates

Authors

  • Tanveer Abbas FSRG, Department of Microbiology, University of Karachi, 75270, Karachi, Pakistan.
  • Faryal Liaquat FSRG, Department of Microbiology, University of Karachi, 75270, Karachi, Pakistan.
  • Najma Shaheen Department of Pharmacognosy, Faculty of Pharmacy, University of Karachi, 75270, Karachi Pakistan
  • Iqbal Azhar Department of Pharmacognosy, Faculty of Pharmacy, University of Karachi, 75270, Karachi Pakistan
  • Zafar Alam Mehmood Colorcon Limited, Crossways, Victoryway, Kent, Dartford, England.

Keywords:

Dietary spices, ethanolic, extracts, time kill assay

Abstract

ABSTRACT: The invitro antibacterial activity of ethanolic extracts of three dietary spices Coriandum sativum (Coriander), Curcuma longa (Turmeric) and Capsicum annuum (Red chili) were investigated by well diffusion method against clinical isolates which include Gram positive (Enterrococcus spp., Staphlococcus aureus) and Gram negative (Pseudomonas aeruginosa, Salmonella typhi, Escherichis coli, Proteus spp., Klebsiella pneumonia and Acinetobacter baumannii) as well as by minimal inhibitory concentration and by microdilution method. Moreover, killing time of each extract was also calculated against Escherichia coli.

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Published

2021-01-04

How to Cite

1.
Abbas T, Liaquat F, Shaheen N, Azhar I, Mehmood ZA. Invitro Antibacterial Activity of Ethanolic Extracts of Dietary Spices Against Clinical Isolates . Nat J Health Sci [Internet]. 2021Jan.4 [cited 2024May20];1(1):11-6. Available from: https://ojs.njhsciences.com/index.php/njhs/article/view/151

Issue

Section

Research Article

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