Study on the phytochemical and invitro antibacterial activity of some spice extracts on some bacteria isolated from meat products

Abstract

The invitro activity of ethanolic and water extracts of some spices on some bacteria isolated from kilishi (a traditional meat snack) was investigated by disc diffusion method. Disc concentrations of 10, 100, 1000, 2000 and 3000μg were used. The result showed that the ethanolic extract of ginger was active against Salmonella at disc concentrations of 100, 1000, 2000 and 3000μg, with zone diameters of 8, 19, 26 and 30mm respectively. The ethanolic extract of cloves was active against Salmonella spp at disc concentrations of 10, 100, 1000, 2000 and 3000μg, with zone diameters of 13, 24, 25, 26 and 26mm respectively. The ethanolic extract of West African Black pepper was active against Salmonella spp at disc concentrations of 10, 100, 1000, 2000 and 3000μg, with zone diameters of 12, 14, 20, 22 and 23mm respectively. The ethanolic extract of pepper was active against Staph aureus at disc concentrations of 10, 100, 1000, 2000 and 3000μg, with zone diameters of 11, 12, 16, 22 and 34mm respectively. The ethanolic extract of cloves was active against at Staph aureus at disc concentrations of 10, 100, 1000, 2000 and 3000μg, with zone diameters of 12, 13, 13, 17 and 22mm respectively. There was no activity on E. coli. The mixture of
all the extracts however was not active on all the test organisms at the above mentioned disc concentrations. Each of the extracts contains atleast three of such secondary metabolites as alkaloids, tannins, flavonoids, saponins, reducing sugars and steroids. It could be recommended that bioactivity of spices should not be relied upon in the reduction of microbial populations of meat products. The ethanolic fractions of the spices should be put to further pharmacological in vivo tests to elucidate their potency, toxicity and efficacy.

Key words: Phytochemical, bioactivity, spices, bacterial isolates, kilishi.