Efficiency of some commercial herb extracts and fresh herb extracts on inhibition of Staphylococcus aureus growth

Abstract

The antibacterial activity of two commercial herb extracts (Curcuma (Curcuma longa Linn.) and Garlic (Allium sativum Linn.)) extract on 20 isolates of Methicillin-resistant Staphylococcus aureus (MRSA) and 20 isolates of Methicillin-susceptible Staphylococcus aureus (MSSA) was studied and compared with six fresh herb extracts (Curcuma, Garlic, Ginger, Chinese ginger, Chilli, and Citrus leaf) macerated in 99.8% methanol at the proportion of 1:1 (w/v) of the test herb and methanol. The extracts of each test herb were prepared at three concentrations of 20, 100 and 500 mg/ml and then all dilutions were evaluated for efficiency on 20 isolates of MRSA and 20 isolates of MSSA by disk diffusion method. Result showed that extract from Curcuma exhibited the bacterial activity against MRSA and MSSA (10% of MRSA 20 isolates and 5% of MSSA 20 isolates, respectively). However, the effect of commercial herb extracts from Garlic and all of fresh herb extracts did not inhibit both test MRSA and MSSA. Therefore, the results suggested that commercial herb extract of Curcuma was able to inhibit some isolates of MRSA and MSSA.