• Jiafeng Liu

• M. Shahid Mahmood

• Rao Zahid Abbas

• Amina Dillawar

• Zeeshan Nawaz

• M. Luqman

• Ali Abbas

• Azhar Rafique

• Aziz ur Rehman

Abstract

Antibiotic resistance; a threatening scenario to public health, has encouraged the use of herbal medicines in lieu of allopathic drugs. Since ancient times, clove (Syzygium aromaticum) and garlic (Allium sativum) have been used for culinary and medicinal purpose. The aim of the present study was to evaluate the antibacterial properties of aqueous and ethanolic extracts of Syzygium aromaticum (clove) and Allium sativum (garlic) against two gram positive (Methicillin-resistant Staph aureus, Streptococcus spp.) and three gram negative (E. coli, Pseudomonas aeruginosa, Klebsiella pneumoniae) bacteria. After collection and confirmation, the aqueous and ethanolic extracts of both the herbs were prepared. Agar well diffusion test was employed to determine the antibacterial activity of these herbs. The results of the present study showed that ethanolic extract of clove had greater antimicrobial potential followed by aqueous extract of clove. The ethanolic extracts of garlic delineated moderate activity; while, least antibacterial potential was shown by aqueous extracts of garlic. It was further observed that highest zone of inhibition was produced by ethanolic extract of clove (26±0.5mm) against K. pneumonia followed by the zones of inhibition produced by ethanolic extract of clove against MRSA (20±1 mm) at 1.0 µg/mL concentration. The ethanolic and aqueous extract showed 64-128 ug/mL minimum inhibitory concentration (MIC) against all pathogens. The present study concluded that the studied spices had the potential to be used in the production of new antibacterial drugs

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