Antibacterial Effects of Common Spices against Staphylococcus aureus under Laboratory Conditions

Abstract

A variety of botanical extracts are currently being used for remedial purposes as they are inexpensive, safe and effective. The current study was designed to assess the antimicrobial effects of different spices such as black pepper (Piper nigrum), fennel seed (Foeniculum vulgare), carom (Trachyspermum ammi), cinnamon (Cinnamomum verum), and turmeric (Curcuma longa) against Staphylococcus aureus. The effectiveness of different spices against S. aureus was evaluated using the Minimum Inhibitory Concentration (MIC) method. It was found through statistical analysis carried out using the regression method that C. verum has a significantly higher (p < 0.00) antimicrobial effect against S. aureus followed by C. longa (p = 0.005), while F. vulgare (p = 0.90) and T. ammi (p = 0.78) have a non-significant effect against S. aureus. Furthermore, P. nigrum (p = N.A) has no effect against the bacteria. The purpose of this research is to ascertain the antibacterial action of easily cultivated spices against S. aureus and the findings will be helpful in treating gastrointestinal infections using common spices instead of antibiotics. Copyright (c) 2021 Barera Rani, Saima Naz, Saba Saeed, Ahmad Manan Mustafa Chatha

Keywords

• antimicrobial
• bacterial strain
• gastrointestinal
• plant extracts
• spices