Abstract

COMPARATIVE STUDIES AND PHYTOCHEMICALS SCREENING OF SYZYGIUM AROMATICUM AND CINNAMOMUM VERUM IN DIFFERENT EXTRACTS AND ITS ANTIBACTERIAL PROPERTIES AGAINST DISEASE CAUSING PATHOGENS

Hemant Sawant*, Danish Khan and Rinkal Patel

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Abstract

Spices are an important part of every meal and lifestyle of people in their everyday life in India since ancient time. The active phytochemicals present in the spices have holistic effect on human health. Spices are also rich source of bio-active antimicrobial and antioxidant compounds. Medicinal plants and spices remain an essential medicinal assistance in the treatment of human illnesses. The goal of this research was to determine the antibacterial activity of clove and cinnamon against bacteria, namely Pseudomonas aeruginosa and Staphylococcus epidermidis, using aqueous, 70% ethanol, and 70% chloroform extracts. The extract's antimicrobial activity was tested using the agar well diffusion technique with amoxicillin as a positive control. The antibacterial efficacy was tested against harmful bacterial strains, and aqueous extract had the best inhibitory activity against Pseudomonas aeruginosa, while ethanol extract had the highest inhibitory activity against Staphylococcus epidermidis. Extracts were also screened for phytochemical analysis in distilled water, ethanol and chloroform extracts. The presence of different phytochemicals like Alkaloids, terpenoids, saponins, anthraquinones, phlobatannins, phenolic compounds, resins, steroids, cardiac glycosides, tannins, and carbohydrates is confirmed by qualitative phytochemical examination of both the spice extracts. Clove and Cinnamon have antibacterial action against microorganisms and can be utilized to prevent drug-resistant microbial illness and because of the existence of many components that are essential for good health, the spices were tested for phytochemical ingredients and appeared to have the potential to operate as a source of helpful pharmaceuticals as well as to enhance the health status of customers. While comparing the degree of antibacterial activity of these spices, clove is superior to cinnamon. The current study’s findings are positive, since virtually clove and cinnamon showed antibacterial action against both Pseudomonas aeruginosa and Staphylococcus epidermidis infections.

Keywords: Phytochemicals, Antimicrobial, Clove, Cinnamon, P. aeruginosa, S. epidermidis, etc.