Antibiogram and Phytochemical Analysis of Cinnamon, Clove, and Sichuan Pepper Extracts

Abstract

A wide range of medicinal plant extracts has phytochemicals that possess antimicrobial properties and these plants are used to treat several infections. The study aimed to assess the antimicrobial activities of some spices extracts and to evaluate the phytochemicals present in them. The extracts of spices were prepared using Soxhlet apparatus refluxing with methanol and ethanol. The well diffusion technique was implemented for the evaluation of antimicrobial activities of the extracts and the zone of inhibitions was recorded in millimeters. The antimicrobial test was done against five bacterial isolates: Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella enterica serotype Typhi, and Staphylococcus aureus and a fungal isolate: Candida albicans. The extracts were concentrated by Rotary Vacuum Evaporator and a stock solution of 200 mg/mL was prepared by dissolving in 10 % DMSO. Concentrations of 40, 60, 80 and 100 mg/mL extracts were used for antimicrobial activity. The result of this study showed that clove extracts had the highest antimicrobial property against all the test microorganisms. Methanolic extract of clove had the highest inhibitory effect against Proteus mirabilis (24.21±0.15 mm), Pseudomonas aeruginosa (19.78±0.23 mm), and Candida albicans (20.07±0.08 mm) whereas ethanolic extract was effective against Escherichia coli (20.44±0.16 mm), Salmonella Typhi (21.66±0.31 mm) and Candida albicans (21.11±0.09 mm). Cinnamon and pepper extracts, leaving some exceptions, also had antimicrobial properties. The presence of phytochemicals: polyphenols, flavonoids, and tannins are the major components responsible for antimicrobial activity. Thereby, this study successfully demonstrated the possibilities of using spices extracts in the treatment of microbial infections.

Identification of plant based potential antifungal compounds against BMK-1 protein of Bipolaris oryzae using molecular docking approach

“…The phytoconstituents found were eugenol, gallic acid, chlorogenic acid, quercetin and ursolic acid. Our findings are in agreement with those of Adhikari et al 27 , who reported that the methanol extract of clove had the greatest inhibitory effect on Proteus mirabilis , Pseudomonas aeruginosa and Candida albicans due to the presence of phytochemicals such as flavonoids, polyphenols and tannins. Using gas chromatography‒mass spectrometry (GC‒MS) analysis of clove oil, Ayoola et al 50 reported that the phytoconstituents in clove were caryophyllene, eugenol, eugenol acetate and alpha-humelene, with eugenol being the leading phytoconstituent.…”

“…26 , who reported 100% inhibition of the mycelial growth and conidial germination of Curvularia lunata and Fusarium sacchari using bud extracts of S. aromaticum at concentrations of 1000 ppm, 5000 ppm and 10,000 ppm. Adhikari et al 27 reported that methanol S. aromaticum extract was more effective than gentamycin against Pseudomonas aeruginosa, thus corroborating the present findings . The antimicrobial and antifungal effects of S. aromaticum extracts can be attributed to the presence of phenolic compounds, flavonoids, hydroxybenzoic acids and hydroxyphenyl propenes 28 .…”

Synthesis and Isolation of Phenol- and Thiol-Derived Epicatechin Adducts Prepared from Avocado Peel Procyanidins Using Centrifugal Partition Chromatography and the Evaluation of Their Antimicrobial and Antioxidant Activity

“…Gram-(−) and Gram-(+) strains were used to broaden the possible spectrum of action of the molecules. This type of assay provides information not only on the antibacterial capabilities of the adducts but also allows us to understand which structural changes demonstrate better structure–activity results [ 80 ]. It was carried out primarily to analyze the susceptibility of the probiotic and pathogenic strains to the compounds tested.…”

Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts

“…Plant extracts can be utilized alone or in combination with other extracts, requiring minimal processing, to achieve synergistic effects in meat and meat products. Recent studies have demonstrated that clove and cinnamon oils ( Adhikari et al, 2021 ; Feng et al, 2022 ), thyme and balsam oils ( Fratianni et al, 2010 ; Altınterim and Kocabaş, 2017 ), as well as hops extracts ( Kramer et al, 2015 ; Arruda et al, 2021 ) exhibit excellent inhibitory effects against meat spoilage bacteria. Plant extracts are generally recognized as safe ( GRAS ) and are preferred by most consumers over synthetic preservatives.…”