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Abstract

QUALITATIVE PHYTOCHEMICAL ANALYSIS AND IN-VITRO ANTIBACTERIAL SCREENING OF Coriandrum sativum and Cinnamomum verum AGAINST DIARRHEA CAUSING BACTERIA

*Jyoti Biswas, Saeed Ur Rab and Vinod Kumar Gupta

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Abstract

The antibacterial action of the two most popular spices in India Cinnamomum verum and Coriandrum sativum is an admirable research work since now. The purpose of this research is to utilize these samples against diarrhea-causing bacteria to slow down or inhibit their toxic effect on the body. Diarrhea is a very common and serious infection caused due to the ingestion of pathogenic microbes after unhygienic consumption of food products, if not treated properly then it can extend to a very harmful stage. The common bacteria responsible for diarrhea are Escherichia coli, Salmonella, Campylobacter sp., and Shigella sp. phytochemical analysis has been done to confirm the presence of antibacterial compounds like saponin, tannins, flavonoids, coumarins, and terpenoids in the sample which also will give health benefits to the body. Isolation and Identification of the bacteria were done to suspect diarrhea-causing bacteria. Shigella and Escherichia coli bacteria were identified after morphological and biochemical tests. Antibacterial screening of samples was done by the disc diffusion method to confirm their inhibitory action against the identified diarrheal bacteria. Cinnamomum verum has shown 13mm and Coriandrum sativum has shown 14mm zone of inhibition when tested against Shigella whereas Cinnamomum verum has showed 9.5mm and Coriandrum sativum has shown 10mm zone of inhibition when tested against E. coli. After knowing their ability to inhibit the bacterial action we can confirm that the spices extract is showing an average but positive result and hence can be utilized further individually or in combined form for treating diarrheal infection.

Keywords: Antibacterial, Cinnamomum verum, Coriandrum sativum, Diarrhea, Phytochemical analysis, Shigella, Escherichia coli, Antibacterial Screening.


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