Evaluation of antimicrobial properties of Indian spices and commonly found weeds for development of new antibiotics Afreen Huda1, Sharma A K1, Shehzadi1, Khan Rashida1, Bhartiya Arun1, Sardana V N1 Department of Botany, M M (P G) College, Modinagar, Ghaziabad, 201 204 1Department of Botany, MM(PG) College, Modinagar, Ghaziabad, 201 204 Online published on 21 March, 2016. Abstract The sensitivity of two gram positive bacteria (Bacillus subtilis and Staphylococcus aureus) and one gram negative bacteria (Escherichia coli) was tested against crude extract of different plant parts, e.g. buds, seeds, bark and leaves of different spices, viz. clove (Syzygium aromaticum L.), fenugreek or methi (Trigonella foenum-graecum L.), coriander(Coriandrum sativum L.) and cinnamon (Cinnamonum aromaticum) and weeds, Argemone mexicana and Eclipta alba. The plant extracts produced inhibition zones ranging from 6 to 38 mm against test microorganisms. The ethanol extract of the test plants was more effective in producing inhibition zones against the microorganisms compared to water or methanol extract. Top Keywords Antibiotics, Antimicrobial properties, Gram positive bacteria, Gram negative bacteria, Indian spices, Weeds. Top |