Antibacterial and Phytochemical Properties of Crude Extract of Zingiber Officinale
Keywords:Antibacterial effect, Phyto-chemistry, Aqueous extract, Methanol extract, Anti-oxidative compounds.
This research was carried out on the antibacterial and phyto-chemical properties of aqueous and methanol extracts of the rhizome of Zingiber officinale. The methanol and aqueous extracts of the spice demonstrated high antibacterial potency against Staphylococcus aureous, Bacillus subtilis and Escherichia coli. The effect of the extracts on the test organisms varied with the dilution level used, and methanol extract was generally more inhibitive than the aqueous extract. Phyto-chemical analysis of the extracts confirmed the presence of saponins, flavonoid, cardiac glycosides, polyphenols and anthraquinones. These are anti-oxidative compounds which possibly might have contributed to the high antibacterial potency of the spice.