Comparison of antimicrobial activity of crude ethanolic extracts and essential oils of spices against five strains of diarrhoea causing Escherichia coli

Abstract

Crude ethanolic extracts and essential oils of 5 spices including coriander (Coriandrum sativum L.), Ginger (Zingier officinale), Turmeric (Curcuma longa,), Cloves (Syzygium aromaticum), and garlic (Allium sativum), were examined for their antibacterial activity against 5 strains of diarrhoea causing Escherichia coli using disk diffusion methods. Of these cloves showed the highest inhibitory effect in the both case while coriander, ginger and turmeric showed no inhibitory effect in the case of crude ethanolic extracts.  The constitute of these spices mainly Phenols, alcohols, aldehydes, ketones, ethers and hydrocarbons are the antimicrobial activity whose was shown by present work.