ANTIBACTERIAL POTENTIALS OF TWO INDIAN SPICES

Abstract

Spices are indispensable components of Indian cuisines since ancient times. Spices are considered as a rich source of bio-active antimicrobial compounds. Antibacterial potentials of ethanolic extracts of two Indian spices Syzygium aromaticum (Lavang) and Trigonella foenum-graecum (Methi) were investigated. The extracts were subjected to  a screening of antibacterial activity against selected test bacteria by disc diffusion assay method where tetracycline was used as standard. In present investigations, attempts were made to screen these spices as antibiotics. The results showed that the extracts possess good antibacterial activity against all the test bacteria and therefore, the results offer a scientific basis for the traditional use of Syzygium aromaticum and Trigonella foenum-graecum. Thus, the use of these spices in daily life will generate a resistance or immunity to fight against microorganisms.