EFFECT OF SPICE EXTRACTS AS ANTIMICROBIAL AND ANTI-OXIDATIVE AGENT AGAINST COMMON BACTERIAL AND FUNGAL INFECTIONS STRAINS

Various cultures of microbes; including gram positive bacteria, gram negative bacteria and fungi were grown in presence of spice extracts to test antimicrobial properties. Various spice extracts were analyzed for antimicrobial properties. Cumin and Chili inhibited the growth of Enterobacter aerogens. Also cumin extract controlled soil bacterial growth. No, any extract inhibited Staphylococcus aureus multiplication. The extract of the Cinnamon positively controlled growth of Aspergillus Niger. Some standard antibiotics were also checked against these microbes. The results revealed that for Enterobacter aerogens bacterial strain, ceftriaxone antibiotic was found effective, whereas for soil bacteria and Staphylococcus aureus gentamicin was having inhibitory effects. No, any antibiotic was effective for the fungal strain. Antioxidant activity was found higher in cinnamon (0.57 mg/ml). In methanol extract, Cumin, Cinnamon, and Red chili showed higher phenolic contents (0.098 mg/ml, 0.096 mg/ml and 0.094 mg/ml respectively). Flavonoid data showed that Cumin (0.63 mg/ml) had more flavonoid content in water extract. In methanol extract, Red chili and Cinnamon had more flavonoid content (1.98 mg/ml and 0.959 mg/ml). This biochemical analysis showed that antioxidant activity, phenolic content, and flavonoid content was higher in Cinnamon, Cumin, and Red Chili. This data indicates that these spices have strong inhibitory effect on microbial population.