Abstract

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Spices are rich sources of bioactive moleculesand play crucial role in health maintenance and promotiondue to theirhealth-enhancing properties. The in vitro antimicrobial activitie of Cinnamomum verum and Curcuma longa extracts was investigated against multidrug resistant bacteria using agar well diffusion method. The phytochemical analysis of both extracts showed the presence of saponins, tannins, glycoside, alkaloids, flavonoids and terpenoids which were confirmed by GC-MS data that identified the major constituents to be aromatic, phenolic, saturated, mono-unsaturated fatty acids and bioactive compounds with useful therapeutic properties. The findings revealed that Curcuma longa and Cinnamomum verum methanolic and aqueous extracts had significant (P<0.05) antibacterial activities against Klebsiella pneumoniae, Bacillus spp. and Escherichia coli (6.00±0.00 – 18.0±0.12mm zone of inhibitions). However, the antimicrobial activities of Curcuma longa methanolic extractagainst the multi drug resistant (MDR) pathogens at the various concentrations were found to be higher than the antimicrobial activity observed in other extracts used in the study. The combination of Cinnamomum verum and Curcuma longa extracts at various concentrations (i.e., 80:20; 60:40, 50:50, 40:60 and 20:80) had an antagonistic effect on the antibacterial activity of the extracts compared to the antibacterial activity of individual spices. The present study indicated that Curcuma longa and Cinnamomum verumwith remarkable antimicrobial properties could be applied to improve existing drugs or to create new agents against MDR bacteria.

Keywords: Antimicrobial, Cinnamon, Pathogens, Phytochemical, Spices, and Turmeric