Abstract

ANTIMICROBIAL PROPERTIES OF SPICES: Ginger (Zingiber officinale); Bayleaf (Laurus nobilis) AND THEIR FORMULATION AS MIXED SPICE

Anukam U. S.*, Onwusonye J. C., Ihejieto H. A., Ndu- Osuoji I. C., Odu D. A., Omenikolo I. A.

Abstract

Aqueous extracts of two spices namely Zingiber officinale (Ginger) and Laurus nobilis (Bayleaf) used primarily in food flavoring in homes were studied for their antimicrobial activities against some selected Gram positive (Staphylococcus aureus) and Gram negative (Salmonella sp and Escherichia coli) pathogenic microorganisms as well as fungi(Candida albican). The antimicrobial activity of the spice extracts was determined using the agar disc diffusion method in which their zones of inhibition was measured after 18hours of incubation. The extracts were impregnated into the discs at different concentrations (10, 5 and 2.5mg/dl). The spice extracts showed varied levels of antimicrobial activities against the microorganisms. Extracts of Ginger and Bayleaf showed good activity against E.coli and Staph. aureus at all concentrations, little activity on C. albican and no activity on Salmonella sp. The formulation as mixed spice showed good activity on E.coli, it also showed activity on S.aureus and Salmonella sp at concentration 10mg/dl and 5mg/dl and no activity on C. albican. The plant extracts showed varing MIC values against the microbes with the minimum value of 1.25mg/ml on E. coli for Ginger and the formulated mixed spice. The MBC value was recorded within the range of 1.25mg/ml for E. coli to 5.0mg/ml. This present study shows that Ginger and Bay leaf possess antimicrobial components which could be used as substitutes for antibiotics.

Keywords: Antimicrobial activity, Bayleaf, Ginger, mixed spice.