Published Paper Details:

Since ancient times, spices have played an important part in Indian food and people's daily lives. Spices include active phytochemicals that have a comprehensive influence on human health. Spices are also high in antibacterial and antioxidant compounds that have bioactive properties. Medicinal herbs and spices continue to play an essential role in the treatment of human ailments. The goal of this investigation was to see if clove has any antibacterial effect against gram-positive and gram-negative bacteria, specifically Pseudomonas aeruginosa and Staphylococcus epidermidis, using aqueous, 70% ethanol, and 70% chloroform extracts. The antibacterial activity of clove extract was investigated using the agar well diffusion method, with amoxicillin serving as a positive control. When tested against pathogenic bacterial strains, aqueous extract showed the best inhibitory action against Pseudomonas aeruginosa, whereas ethanol extract had the best inhibitory activity against Staphylococcus epidermidis. Clove extracts in distilled water, ethanol, and chloroform were also tested for phytochemical content. Qualitative phytochemical examination of both spice extracts confirms the presence of many phytochemicals such as alkaloids, steroids, phlobatannins, saponins, tannins, cardiac glycosides, phenolic compounds, carbohydrates, terpenoids, resins, and anthraquinones. Clove has antibacterial action against microorganisms and can be used to prevent drug-resistant microbial illness. Because the spices contain many components that are essential for good health, they were tested for phytochemical ingredients and appeared to have the potential to function as a source of beneficial pharmaceuticals as well as to improve the health status of customers. The present study's findings are encouraging, since clove showed antibacterial activity against Pseudomonas aeruginosa and Staphylococcus epidermidis infections.