Ravi Datta1, Hari Om Saxena2*, Arun Kakkar1
1Natural Product Laboratory, Department of Chemistry, Govt. Science College (Autonomous), Jabalpur (M.P.) – 482001, India
2Tropical Forest Research Institute, Jabalpur (M.P.) – 482021, India
*Address for Correspondence Author
Dr. Hari Om Saxena,
Tropical Forest Research Institute, Jabalpur (M.P.) – 482021, India
Objective: The objective of the present work is to evaluate four Indian spices viz. Cinnamomum verum, Curcuma longa, Piper nigrum and Syzygium aromaticum for phytochemicals and antibacterial activity. Material and Methods: The powdered spices were extracted in ethanol and these ethanolic extracts were evaluated for their phytochemicals using standard methods. The antibacterial activity of ethanolic extracts was studied by agar well diffusion method. Results: The extracts showed presence of alkaloids, flavonoids, saponins and terpenoids in different quantities in all spices. The ethanolic extracts of spices showed positive results against clinically important gram positive bacteria i.e. Bacillus cereus and Staphylococcus aureus and gram negative bacteria i.e. Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa. Conclusion: It can be concluded that the ethanolic extracts of tested spices possess therapeutically important phytochemicals and in-vitro antibacterial activity.
Keywords: Spices, phytochemicals, antibacterial activity