African Journal of
Pure and Applied Chemistry

  • Abbreviation: Afr. J. Pure Appl. Chem.
  • Language: English
  • ISSN: 1996-0840
  • DOI: 10.5897/AJPAC
  • Start Year: 2007
  • Published Articles: 368

Article in Press

Phytochemical Screening And Antimicrobial Activities Of Herbs And Selected Spices Against Staphylococcus Aureus

Solomon Sime Tessema* And Alemu Mekonnen Tura

  •  Received: 25 December 2018
  •  Accepted: 12 May 2020
Phytochemicals are natural bioactive compounds found in plants, which are divided into two groups; primary and secondary compounds based on their functions in plant metabolism. The aim of this study was to evaluate, compare the phytochemicals and antimicrobial activities of spices commonly used in the production of readymade meals. The tests were conducted for nine spice species. Their extracts were tested for their antimicrobial activity by well diffusion method using nutrient agar against human pathogenic bacteria like Staphylococcus aureus. The results of the antimicrobial activity of plant extracts tested by well diffusion method are shown. Activity zone of inhibition against Staphylococcus aureus bacteria is Fenugreek (-), black cumin (7 ± 1.15 mm), Ginger (12.50 ± 1.12), Garlic (13.45±0.58 mm), Turmeric (-), Cinnamon (-), Cloves (10.30 ± 0.73), Corainder (-) and Aframomum (-). Ethanol extracts of garlic showed the highest inhibitory activity against the tested organisms. The highest inhibition zone (13.45 ± 0.58 mm) was obtained with ethanol extract of garlic (Allium sativum) against Staphylococcus aureus. The plant extracts showed antibacterial activity. From the result of this study, we concluded that spices like Garlic, Ginger, Black cumin and Cloves possess the antibacterial activity against the Staphylococcus aureus and requires further work for its potentiality as an input for antibiotic drug