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Current issue: Volume 24, No. 2 (2024)
DOI: https://doi.org/10.59893/abud.24(2).015
Batjuka A., Umbraško I., Petjukevičs A., Škute N. 2024. Antibacterial activity of aromatic herbs aqueous extracts: oregano (Origanum vulgare L.), turmeric (Curcuma longa L.), cloves (Syzygium aromaticum L.) and coriander (Coriandrum sativum L.) on Escherichia coli ATCC 25922. Acta Biol. Univ. Daugavp., 2024(2): 309-320.
Abstract
Aromatic herbs have been used for both culinary and medicinal purposes for centuries. The antimicrobial properties of medicinal plants have been intensively investigated, and many have been used as therapeutic alternatives because of their antimicrobial qualities. The quest for suitable and affordable options in the face of increasing antimicrobial drug resistance is to explore using plant extract to treat infections. The antibacterial properties of cloves (Syzygium aromaticum L.), coriander (Coriander sativum L.), turmeric (Curcuma longa L.), and oregano (Origanum vulgare L.) against the bacteria Escherichia coli bacteria were assessed using the disc diffusion method, and gentamicin was used as a control. The results showed that aqueous extracts of aromatic herbs demonstrated different antibacterial activities against the test culture, which varies depending on the plant species. The zones of inhibition exhibited by aqueous extracts against the test organism ranged from 6.90 to 9.59 mm. The results of the current study revealed that cloves have the lowest pH (4.16), the highest oxidation-reduction potentials (Eh) (172.50 mV), and the largest inhibition zone (9.59) indicating the best properties to inhibit the growth of E. coli bacteria. This study reveals that the aqueous extracts of tested aromatic herbs have different antibacterial potentials against the selected organism and may be of great use to pharmaceutical industries in developing medicine to cure ailments. However, human clinical trials and quality control studies are needed to establish effective and safe doses.
Keywords: Redox potential, E. coli, aromatic herbs, antimicrobial effect, pH.
*Corresponding author: Anna Batjuka. Department of Ecology, Institute of Life Sciences and Technologies, Daugavpils University, Parades Str. 1A, LV-5401, Daugavpils, Latvia. E-mail: anna.batjuka@du.lv https://orcid.org/0009-0009-0597-7906
Inta Umbraško. Department of Ecology, Institute of Life Sciences and Technologies, Daugavpils University, Parades Str. 1A, LV-5401, Daugavpils, Latvia. https://orcid.org/0009-0009-5792-9033
Aleksandrs Petjukevičs. Department of Ecology, Institute of Life Sciences and Technologies, Daugavpils University, Parades Str. 1A, LV-5401, Daugavpils, Latvia. https://orcid. org/0000-0001-6917-2677 Nataļja Škute. Department of Ecology, Institute of Life Sciences and Technologies, Daugavpils University, Parades Str. 1A, LV-5401, Daugavpils, Latvia. ORCID: https:// orcid.org/0000-0002-3584-0347
