COMPARATIVE STUDY ON THE ANTIMICROBIAL ACTIVITY OF HERBAL EXTRACTS (TULSI, GARLIC AND TURMERIC) AND SYNTHETIC ANTIBIOTICS (AMOXICILLIN AND CIPROFLOXACIN) AGAINST ESCHERICHIA COLI & STAPHYLOCOCCUS AUREUS

Pratheeksha*, Shivayogi G. Alenavar, Karthik M., Abhinav K. Muchandi, M. Mallikarjuna Gouda

ABSTRACT

The study describes the comparison of the antimicrobial activity of Tulsi (Ocimum sanctum), Garlic (Allium sativum), and Turmeric (Curcuma longa) with standard antibiotics, Amoxicillin and Ciprofloxacin, against Escherichia coli and Staphylococcus aureus. Plant materials were collected locally, extracted using ethanol (Tulsi and Turmeric) and crude aqueous extraction (Garlic). Extracts were subjected to preliminary phytochemical screening. Antimicrobial activity was determined using disc diffusion (zone of inhibition) and broth microdilution methods (MIC). Results were compared with Amoxicillin and Ciprofloxacin as positive controls. It is anticipated that Garlic and Tulsi extracts has shown significant antimicrobial activity, while Turmeric has exhibit moderate effects, especially against Gram-positive bacteria. Although synthetic antibiotics are expected to display stronger inhibitory action, plant extracts may also demonstrate significant activity, suggesting their potential as adjunct therapies. Tulsi, Garlic, and Turmeric possess promising antimicrobial properties and may serve as complementary or alternative options to conventional antibiotics. Their bioactive compounds could be explored further for development into effective antimicrobial agents, helping to address the global challenge of antibiotic resistance.

Keywords: Antimicrobial activity, Tulsi, Garlic, Turmeric, Amoxicillin, Ciprofloxacin, Escherichia coli, Staphylococcus aureus.