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
Jiafeng Liu, M. Shahid Mahmood, Rao Zahid Abbas, Amina Dillawar, Zeeshan Nawaz, M. Luqman, Ali Abbas, Azhar Rafique, Aziz ur Rehman. (2021) THERAPEUTIC APPRAISAL OF ETHANOLIC AND AQUEOUS EXTRACTS OF CLOVE (Syzygium aromaticum) AND GARLIC (Allium sativum) AS ANTIMICROBIAL AGENT, Pakistan Journal of Agricultural Sciences, Volume 58, Issue 1.
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