Antibacterial activity and phytochemical analysis of natural herbs

Abstract

In recent years, researchers from all around the world have come to the conclusion that any antimicrobial agent has a limited shelf life since microbes are increasingly developing resistance to it. In order to discover new alternative sources of antimicrobial agents, particularly from plants, several investigations have been carried out. Using chemical preservatives to prevent food deterioration and food poisoning pathogens has drawbacks, including risks to human health from chemical applications, chemical residues in food and feed chains, and the development of microbial resistance to the chemicals utilized. Finding alternative preservatives that may be effective, safe, and natural is becoming more important as a result of these worries. Plant extracts have been used to preserve food and prevent food-borne illnesses.Therefore,this study was conducted to determine the phytochemical analysis and antibacterial properties of Mentha piperita(mint),Trachyspermum ammi(Ajwain) and Ocimum tenuiflorum(tulsi) against Escherichia coli and Salmonella typhi. The methanolic extraction of plant leaves showed the presence of phenols and tannins, flavonoids, carbohydrates, glycosides and alkaloids. Higher antibacterial activity was observed with mint against Salmonella typhi and Escherichia coli with 14 mm and 16 mm zone of inhibition respectively followed by tulsi against Salmonella typhi and Escherichia coli with 11 mm and 14 mm respectively. Ajwain was not effective against both bacteria. Agar cup plate method was used to evaluate antibacterial effect of mint,ajwain and tulsi.