THERAPEUTIC APPRAISAL OF ETHANOLIC AND AQUEOUS EXTRACTS OF CLOVE (Syzygium aromaticum) AND GARLIC (Allium sativum) AS ANTIMICROBIAL AGENT | [Pakistan Journal of Agricultural Sciences • 2021]

Author(s):

1. Jiafeng Liu: Rehabilitation department of traditional Chinese Medicine, Ninth Hospital of Xian,No 151 East Section of South second ring road, Beilin District, Xian, Shaanxi, 710054,China

2. M. Shahid Mahmood: Institute of Microbiology, University of Agriculture Faisalabad,Pakistan

3. Rao Zahid Abbas: Department of Parasitology, University of Agriculture Faisalabad,Pakistan

4. Amina Dillawar: Institute of Microbiology, University of Agriculture Faisalabad,Pakistan

5. Zeeshan Nawaz: Department of Microbiology, GC University Faisalabad,Pakistan

6. M. Luqman: Institute of Microbiology, University of Agriculture Faisalabad,Pakistan

7. Ali Abbas: Veterianry Research Institute Lahore,Pakistan

8. Aziz ur Rehman: Department of Pathobiology college of veterinary and Animals Sciences Jhang Pakistan,

9. Azhar Rafique: Department of Zoology, GC University Faisalabad,Pakistan

Abstract:

Antibiotic resistance; a threatening scenario to public health, has encouraged the use of herbal medicines in lieu of allopathic drugs. Since ancient times, clove (Syzygium aromaticum) and garlic (Allium sativum) have been used for culinary and medicinal purpose. The aim of the present study was to evaluate the antibacterial properties of aqueous and ethanolic extracts of Syzygium aromaticum (clove) and Allium sativum (garlic) against two gram positive (Methicillin-resistant Staph aureus, Streptococcus spp.) and three gram negative (E. coli, Pseudomonas aeruginosa, Klebsiella pneumoniae) bacteria. After collection and confirmation, the aqueous and ethanolic extracts of both the herbs were prepared. Agar well diffusion test was employed to determine the antibacterial activity of these herbs. The results of the present study showed that ethanolic extract of clove had greater antimicrobial potential followed by aqueous extract of clove. The ethanolic extracts of garlic delineated moderate activity; while, least antibacterial potential was shown by aqueous extracts of garlic. It was further observed that highest zone of inhibition was produced by ethanolic extract of clove (26±0.5mm) against K. pneumonia followed by the zones of inhibition produced by ethanolic extract of clove against MRSA (20±1 mm) at 1.0 µg/mL concentration. The ethanolic and aqueous extract showed 64-128 ug/mL minimum inhibitory concentration (MIC) against all pathogens. The present study concluded that the studied spices had the potential to be used in the production of new antibacterial drugs.

Page(s): 245-251

DOI: 10.21162/PAKJAS/21.650

Published: Journal: Pakistan Journal of Agricultural Sciences, Volume: 58, Issue: 1, Year: 2021

Keywords:

antimicrobial activity , Ethanolic extract , Allium sativum , Syzygium aromaticum , aqueous extract

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