Abstract

A COMPARATIVE STUDY OF ANTIMICROBIAL ACTIVITY OF CLOVE, CINNAMON AND BAY LEAF EXTRACTS AGAINST E. COLI & S. AUREUS.

Nilanjana Bhattacharyya Nath*, Gargi Gupta, Arya Baidya and Shovik Roy

ABSTRACT

Spices traditionally have been used as flavouring agents, colouring agents, preservatives, food additives, medicine and antimicrobial agents. All over India clove, cinnamon and bay leaves are popular culinary herbs as well as important ingredients of Indian “garam masala” which not only enhance the flavour of any dish but also have health benefits. The present work aimed to find out the antimicrobial activity of clove, cinnamon and bay leaf as an alternative to antibiotics in order to arrest the infection of E. coli and S. aureus. Aqueous, alcohol and acetone extract of three spices were prepared and used against E. coli and S. aureus. The acetone extract of bay leaves had the highest zone of inhibition against the tested bacterial strains (E. coli & S. aureus) and aqueous extract of both clove and cinnamon shown the lowest zone of inhibition against both E. coli & S. aureus.

Keywords: Anti-Microbial Activity, Spices, Clove, Cinnamon, Bay Leaf.