Synergistic effect of Ajwain (Trachyspermum ammi) andClove (Syzygium aromaticum) Aqueous extract on antibacterial activity

Abstract

Ajwain (Trachyspermum ammi) is the important seed spice of the family Apiaceae. and is medicinally used as a diuretic, antivomiting, carminative, and anthelmintic agent. Cloves (Syzygium aromaticum) belong to the family
Myrtaceae and are known to possess antimicrobial and antioxidant properties. In the present study, the antibacterial
activity of the aqueous extracts of Ajwain (Trachyspermum ammi) and clove (Syzygium aromaticum) in combination has
been evaluated against E. coli. In this study, we have determined that Trachyspermum ammi aqueous extract has resulted
45% and 60 % inhibition in the growth of E. coli at 60% and 90% w/v of the concentration, respectively. Moreover, in
the case of Syzygium aromaticum, inhibition in the growth of E. coli observed was 35% and 45% respectively. However,
in case of combination the inhibition observed was 70% and 85% in the growth of E. coli at the respective
concentrations. In conclusion, the Trachyspermum ammi and Syzygium aromaticum aqueous extract show synergistic
effect in the inhibition in the growth of E. coli as compared to alone.