Antimicrobial Activity of Extracts of Turmeric (Curcuma longa) and Garlic (Aliium sativum) Against Selected Bacterial Clinical Isolates
| Autor: | Ahmad Adamu Ambi, Dalukus Timothy James, Saadatu Kirfi Bello, Nafiu Muhammad Wada, Ahmad Aliyu Ibrahim, Abdullahi Umar |
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| Jazyk: | turečtina |
| Rok vydání: | 2021 |
| Předmět: |
Microbiology (medical)
staphylococcus aureus General Immunology and Microbiology Traditional medicine biology turmeric food and beverages Infectious and parasitic diseases RC109-216 biology.organism_classification Antimicrobial klebsiella pneumoniae garlic Infectious Diseases Sativum Medicine Curcuma escherichia coli |
| Zdroj: | Mediterranean Journal of Infection, Microbes and Antimicrobials, Vol 10, Iss 1 (2021) |
| Popis: | Introduction: Pathogens have persisted as major agents in the progress of infections that constitute a threat to human health the world over. Extracting remedies from plants is a longstanding human tradition. This study assesses the antimicrobial action of extracts of turmeric (Curcuma longa) and garlic (Allium sativum) against several bacterial clinical isolates. Materials and Methods: The phytochemical constituents of ethanolic and aqueous extracts of turmeric and garlic and their susceptibility in single and combined absorptions were determined using a Clinical and Laboratory Standards Institute standard. Results: Steroids, flavonoids, terpenoids, and alkaloids were detected in both extracts, whereas anthraquinone was only present in turmeric. On the other hand, tannins and saponins were present in extracts of garlic. Ethanolic extract of garlic showed a zone of inhibition measuring 12 mm at the absorption of 100 mg/ml against Staphylococcus aureus, a zone of inhibition 10 mm at a concentration of 100 mg/ml against Escherichia coli and a zone of inhibition of 7 mm at a concentration of 100 mg/ml against Klebsiella pneumoniae. The aqueous extract of the same garlic was effective against the tested bacteria. Ethanolic extract of turmeric showed the largest zone of inhibition of 13 mm at a concentration of 100 mg/ml against Staphylococcus aureus and 7 mm at a concentration of 100 mg/ml against Klebsiella pneumoniae. Equally, the aqueous extract of turmeric showed the highest zone of inhibition of 11 mm at a concentration of 100 mg/ml on Staphylococcus aureus and 7 mm against Klebsiella pneumoniae. The aqueous extract of garlic was active against the isolate, and the combination of the two extracts was active against the tested organism. Conclusion: Spices can be used as effective antimicrobial agents against both Gram-positive and Gram-negative bacteria in both individual and combined forms. |
| Databáze: | OpenAIRE |
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