Antimicrobial Properties of Ginger (Zingiber officinale) extract on some Clinical Isolates

Vollständiger Abstract

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Ginger (Zingiber officinale) belongs to the Zingiberaceae family, a relatively small group comprising about 45 species of plants and spices. It is a perennial herb characterized by thick, tuberous underground rhizomes with a firm and striated texture. This study investigated the antibacterial effects of ginger extracts against selected pathogenic microorganisms. The ginger rhizomes were extracted using different solvents, namely ethanol, hot water, cold water, hydrochloric acid, acetic acid, and isopropyl alcohol. The antibacterial properties of the resulting extracts were determined using the disk diffusion technique, while their Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were established using standard tube dilution methods. The findings revealed that the 70% ethanolic ginger extract had strong antibacterial activity, especially against Escherichia coli, with a 17 mm zone of inhibition. The different extracts did not cause any sensitivity in other test organisms. E. coli's MIC and MBC values were found to be 6.25 mg/mL and 25 mg/mL, respectively, demonstrating the ethanolic extract's efficacy at comparatively low concentrations. The results indicate that the extraction solvent has an impact on ginger's antibacterial activity, with ethanol being the most successful in extracting bioactive chemicals. This study emphasizes the value of ginger in the fight against infections resistant to antibiotics and supports its potential use as a natural antibacterial agent. To identify active substances and investigate their modes of action, more investigation is advised.