Antimicrobial activity and chemical analysis of some edible oils (Clove, Kalonji and Taramira)

Abstract

Antimicrobial activity of oils of Syzigium aromaticum (Clove), Nigella sativa (Kalonji) and Eruca sativa Miller (Taramira) was checked against bacteria and fungi by agar well diffusion assay. It was found that Gram negative bacteria were more sensitive to these oils as compared to Gram positive bacteria. Klebsiella pneumonia, Aspergillus flavus and Cunninghamella were found to be more sensitive organisms showing large zones of inhibition. Taramira showed highest antifungal potential as compared to other tested oils. Further, oils were also checked in combination with each other and with antibiotics but no significant results were obtained. Activity units of Kalonji, Taramira and Clove oils were found to be 160, 20 and 160 AU/ml, respectively. Clove and Kalonji oils have higher MICs (that is, 1:4) as compared to Taramira oil (that is, 1:2). Effects of S. aromaticum and N. sativa oils on growing cells of K. pneumonia were found to be bactericidal. Moreover oils were chemically analyzed to determine their composition where moisture content was found to be 9.22% for Clove, 7.79% for Kalonji and 12.25% for Taramira. Acid values of Clove, Kalonji and Taramira oils were found to be 0.418, 1.673 and 0.334%, respectively whereas iodine values of Kalonji and Taramira oils were found to be 23.173 and 41.950 ml, respectively. Current study was focused to investigate the antibacterial and antifungal potential of natural edibles that is, Clove, Kalonji and Taramira oils in order to treat infectious diseases caused by bacteria and fungi. Taramira can be used to treat fungal infections as it exhibits maximum activity against tested fungi. Thus we can conclude that these oils can be used as bio control agents to treat bacterial and fungal infections.

Keywords: Antimicrobial activity, Clove, Kalonji, Taramira, chemical analysis

African Journal of Biotechnology, Vol 13(46) 4347-4354