Antibacterial Activity of Common Spices Extracts on Bacterial Isolates found in Kachhila, a Newari Cuisine

Abstract

Objectives: The objective of this study was to determine the antibacterial property of aqueous extracts of common spices used in the preparation of Kachhila such as garlic, ginger, and turmeric.
 Methods: After washing and cleaning separately, aqueous extracts were extracted from each spice by crushed with mortar and pestle. Antibacterial activity of aqueous extracts of each spice was evaluated by using agar well diffusion assay and paper disc diffusion assay against test bacteria isolated from buff meat used in Kachhila preparation. 
 Results: Minimum inhibition concentration value of each spice was evaluated against all bacterial isolates. Total bacterial count (CFU/g) of prepared Kachhila was determined in each 30 mins interval up to 150 mins to reveal antibacterial activities of spices used in Kachhila. The antibacterial effect of aqueous extract of garlic extract was found to be the stronger in comparison, followed by turmeric and ginger against test bacterial isolates. The MIC of individual spice extract was found to be 125 to 4000 μl/ml against all the test bacteria. Spices used in Kachhila revealed that bacterial load decreased with time due to the antibacterial property of spices.
 Conclusion: This study concluded that the antibacterial effect of aqueous extract of Garlic extract was stronger in comparison, followed by Turmeric and Ginger against four test bacteria isolated from buff meat namely; E. coli, Salmonella spp., Pseudomonas spp., Staphylococcus aureus. Therefore this study revealed that spices used in Kachhila have an antibacterial property and enhance the shelf life of Kachhila.

Comparative study: Garlic, ginger and turmeric as natural antimicrobials and bioactives

“…15 In this study, not all the spice extracts showed inhibitory activity against all the test organisms. In contrast to our results which show that ginger exhibited the highest antimicrobial effect on test isolates, it was previously reported 13 that extracts of garlic had a strong effect against some pathogens, turmeric extracts exhibited a weak effect, and ginger extracts showed no inhibitory effect against any test bacteria during a study on the efficacy of spice extracts on bacterial isolates from meat products. It has been established that the antimicrobial activity of different spices may vary 7 towards different microorganisms, as the mechanism of microbial susceptibility is not predictable.…”

“…Use of spice and plant extracts has generally gained wide acceptability [11][12][13][14] because they are easy to use and highly efficient. Spices have beneficial biological functions such as bactericidal, bacteriostatic, fungistatic, anthelmintic, medicinal and flavouring properties.…”

Determination of antimicrobial activity of traditional spices extracts against clinical isolates in Dhaka city

“…Spices and herbs have been commonly recognized by many cultures to enhance the flavor and aroma of food. Early culture also reorganized the values of using spices for new sources of diseases medication procedure (17)(18)(19). Many of the species used in traditional medicine are readily available in rural areas at a lower cost than conventional modern medicine (19).…”

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“…Around 100 g of any washed spice was crushed with mortar and pestle to obtain the spice extracts. The extracts were sieved and sterilized using a membrane filter (0.45-micron sterile filter) via a fine mesh fabric 20 .…”

“…Similarly, for 50% concentrations, 5ml of distilled water were poured in 5ml of filtrate extract, whereas for 25% concentrations, 7.5 ml of distilled water were poured into 2.5 ml of filtrate extract 21,20 . All the stock solutions were collected in a small sterile container and stored at the refrigerator for preservation.…”