ANTIBACTERIAL ACTIVITIES OF GINGER AND GARLIC EXTRACTS

ABSTRACT

Newly obtained rhizomes of Zingiber officinale (Ginger) and cloves of Allium sativum (Garlic) were put separately at 250C to permit air-drying, milled to fine powder and then these powders were extracted (each alone) using water and ethanol as solvents for the extraction. After that, the extracts were examined for its antibacterial (inhibitory) effect toward some gram positive isolate Staphylococcus aureus and gram negative isolates Pseudomonas aeruginosa, and Escherichia coli. The aim of this work is to evaluate the antimicrobial activity of Ginger and garlic extract. In this study, the antibacterial effect of the extracts of both ginger and garlic has been determined toward three bacterial isolates (mentioned previously). Two kinds of extracts for ginger and two kinds of extracts for garlic have been obtained (involving watery extract and ethanolic extract) and then examined separately. Disc diffusion method (Kirby-Bauer method) was used to determine the antibacterial activity of extracts. The test isolates showed variable susceptibility to the garlic and ginger extract (aqueous and ethanolic). The outcomes of susceptibility experiment depicted that ethanolic extract of garlic and ginger (each alone) showed more inhibitory effect than aqueous extract. Both ginger and garlic extract have antibacterial activity (especially the ethanolic extract) against some pathogenic Gram positive and Gram negative bacteria.

TABLE OF CONTENTS

Title page        .           .           .           .           .           .           .           .            .           .           i

Certification   .           .           .           .           .           .           .           .            .           .           iii

Dedications     .           .           .           .           .           .           .           .            .           .           iv

Acknowledgements    .           .           .           .           .           .           .            .           .           v

Table of contents        .           .           .           .           .           .           .            .           .           vi

List of tables   .           .           .           .           .           .           .           .            .           .           viii

Abstract.         .           .           .           .           .           .           .           .            .           .           ix

CHAPTER ONE

•           Introduction        .           .           .           .           .           .           .    .           .           1

1.1 Background of the study   .           .           .           .           .           .            .           .           1

1.2 Statement of problems      .           .           .           .           .           .            .           .           2

1.3 Aim and objective of the study     .           .           .           .           .            .           .           2

1.4 Working hypothesis          .           .           .           .           .           .            .           .           2

1.5 Scope and limitations of the study           .           .           .           .            .           .           3

 CHAPTER TWO

•           Literature Review           .           .           .           .           .           .    .           .           4

2.1 History of ginger in India             .           .           .           .           .            .           .           5

2.2 History of garlic   .           .           .           .           .           .           .            .           .           6

2.3 Medicinal property of garlic         .           .           .           .           .            .           .           7

2.4 Taxonomical review of ginger     .           .           .           .           .            .           .           8

2.5 Antioxidant Activity of Zingiber officinale (ginger) and other medicinal plants          8

2.6 Antimicrobial Activity     .           .           .           .           .           .            .           .           12

CHAPTER THREE

MATERIALS AND METHOD

3.1 Preparation of Extracts      .           .           .           .           .           .            .           .           17

3.2 The test Bacterial isolates .           .           .           .           .           .            .           .           15

3.3 Antimicrobial susceptibility test by Kirby-Bauer method:          .            .           .           17

3.4 Determination of minimum inhibitory concentration (MIC) and

      Minimum Bactericidal concentration      .           .           .           .            .           .           18

3.5 Confirmatory Test for the Isolates           .           .           .          .            .           .           18

3.5.1 Gram staining    .           .           .           .           .           .           .            .           .           18

3.5.2 Catalase test       .           .           .           .           .           .           .            .           .           19

3.5.3 Coagulase test    .           .           .           .           .           .           .            .           .           19

3.5.4 Citrate test          .           .           .           .           .           .           .            .           .           19

3.5.5 Mortility, Indole, Urease test (MIU)     .           .           .           .            .           .           20

3.5.6 Oxidase test       .           .           .           .           .           .           .            .           .           20

CHAPTER FOUR

RESULTS

4.0 RESULT   .           .           .           .           .           .           .           .            .           .           21

CHAPTER FIVE

•        Discussion            .           .           .           .           .           .           .      .           .           30

5.1 Conclusion            .           .           .           .           .           .           .            .           .           31

5.2 Recommendation .           .           .           .           .           .           .            .           .           32

REFERENCES      .         .         .         .         .         .         .          .         .         33

LIST OF TABLES

Table                          Title                                                                    Page

1:         Diameter zones of inhibition (mm) / concentration (mg/ml) of

Ginger against Psuedomonas aeruginosa using different solvents            ………………25

2:         Diameter zones of inhibition (mm) / concentration (mg/ml) of

Ginger against Escherichia coli using different solvents            ………………………26

3:         Diameter zones of inhibition (mm) / concentration (mg/ml) of

Ginger against Staphylococcus aureus using different solvents            ………………27

4:         Diameter zones of inhibition (mm) / concentration (mg/ml) of

Garlic against Psuedomonas aeruginosa using different solvents            ………………28

5:         Diameter zones of inhibition (mm) / concentration (mg/ml) of

Garlic against Escherichia coli using different solvents            ………………………29

6:         Diameter zones of inhibition (mm) / concentration (mg/ml) of

Garlic against Staphylococcus aureus using different solvents            ………………30

7:         Biochemical confirmatory test of the isolates…………………………………...31

CHAPTER ONE

•              INTRODUCTION

1.1       BACKGROUND OF STUDY

Herbs and spices parts of plants from indigenous or exotic origin are essential part of human diet as they improve taste, color and aroma of foods (de Souza et al., 2005; Venugopal et al., 2009). In addition they act as preservatives in many foods; they also have antioxidant (Karuppiah and Rajaram, 2012) and antimicrobial properties (Singh et al., 2008). Herbs have also been utilized in human and veterinary medicine (Alsaid et al., 2010). Ginger is used as a herb and also a spice especially in the East. It is a member of the family Zinberaceae and its scientific name is Zingiber officinale (Karuppiah and Rajaram, 2012). Ginger is thick scaly rhizomes which are aromatic, thick lobed, branched, have a scaly structure and they possess a spicy lemon like scent. The rhizomes contain both aromatic and pungent components (Singh et al., 2008).

Garlic belongs to a family of Alliaceae and its scientific name is Allium sativum. Other members of the family include onion, leek, shallot and leek. Garlic is widely used in culinary and medicine (Karuppiah and Rajaram, 2012). It has a pungent hot flavor but mellows and improves with cooking. It has been utilized to fight infections such as cold, cough, asthma, diarrhea, flu, headache, sore throat, abdominal discomfort and respiratory tract infections (Abubakar, 2009; Shobana et al., 2009). Food borne pathogens are widely distributed in the environment and may be a significant cause of mortality and morbidity in the population (Indu et al., 2006). Escherichia coli (EHEC), is a significant foodborne hazard in many countries around the world. Infection often causes haemorrhagic diarrhoea, and occasionally to kidney failure and death. Staphylococcus aureus cause foodborne illness due to their ability to form heat stable toxins (WHO, 2007).

The present study was aimed at determining the in vitro antibacterial activity of the widely used spices in Fiji namely garlic cloves and ginger rhizomes extract on the isolates of Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa.

1.1 STATEMENT OF THE PROBLEM

Cases of fake drugs abound everywhere in our country today especially in the use of antibiotic. The result has been an increasing level of drug resistance among microorganisms, which were abinitio susceptible to particular antibiotics. Most of these antibiotics have one or more action ingredients, which means that it is easy for microorganism to recognize and destroy or metabolize such active ingredients. However, there are many materials of plant origin that show anti- microbial activity. These materials provide some hope for antibiotic resistance because most of them have many chemical broad sites, which means that it is not easy for microorganism to develop resistance to it easily.

1.3 AIM AND OBJECTIVES OF THE STUDY

AIM

The aim of this work is to evaluate the antimicrobial activity of Ginger and garlic extract.

SPECIFIC OBJECTIVES

To determine the inhibitory effect of Garlic and ginger in aqueous and ethanol extract against Psuedomonas aeruginosa, Escherichia coli and staphylococcus aureus, by evaluating the MIC (Minimum inhibitory concentration) and MBC (Minimum bactericidal concentration) of the crude extracts against the isolates.

1.4 WORKING HYPOTHESIS

Ho   Ginger and garlic extracts show antimicrobial activity against staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.

H1       Ginger and garlic extracts do not show antimicrobial activity on staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.

H2   Garlic and ginger extracts mixed show enhanced antimicrobial activity against staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa

1.5       SCOPE AND LIMITATIONS OF THE STUDY

This project work is limited only to antimicrobial activity of garlic and ginger extracts against staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.

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