Harnessing the Antibacterial Properties of Certain Spices Against Vibrio parahaemolyticus and Aeromonas sp.

This research assessed the antibacterial efficacy of twelve culinary spices: Onion (Allium cepa), Bay leaf (Laurus nobilis), Fennel seed (Foeniculum vulgare), Black pepper (Piper nigrum), Poppy seed (Papaver somniferum), Bell pepper (Capsicum annuum), Green chili (Capsicum annuum), Garlic (Allium sativum), Mace (Myristica fragrans), Turmeric (Curcuma longa), Coriander (Coriandrum sativum) and Cardamom (Elettaria cardamomum). Minimum inhibitory concentrations (MICs) and inhibition percentages were calculated using broth microdilution melted to measure antibacterial activity. Strong action against V. parahaemolyticus was demonstrated by non-polar solvents (hexane and ethyl acetate) with MIC ≤250 µg/mL for ethyl acetate extracts of garlic, turmeric, black pepper and mace. Turmeric ethanol extract demonstrated the lowest MIC (<200 µg/mL), while polar solvents (ethanol and methanol) were more efficient against Aeromonas sp. These findings show that solvent polarity has a significant impact on the extraction of bioactive chemicals; polar solvents are better at extracting phenolic compounds while non-polar solvents are more effective in recovering lipophilic molecules. Both the kind of spice and the solvent had a substantial impact on the antibacterial activity according to statistical analysis (p < 0.05). Overall, the study shows how certain spice extracts have the potential to be sustainable substitutes for traditional antibiotics in aquaculture, providing a natural method of controlling bacterial illnesses and reducing antibiotic resistance.

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