PHYTOCHEMICAL SCREENING, ANTIMICROBIAL AND PESTICIDAL ACTIVITIES OF COMBINE RECIPE OF LIME, CLOVE AND GINGER AGAINST SOME SELECTED BACTERIA

There is an increased search after plant-based antimicrobial and pesticidal agents because the threat of resistance development in the pathogens to the traditional antibiotics increases, and synthetic pesticides threaten nature health. The phytochemical constituents, antimicrobial, and pesticidal activities of combined extracts of citrus (Citrus aurea), clove (Syzygium aromaticum), and ginger (Zingiber offcinale) were tested against the choice of bacterial pathogens in the present work. Phytochemical screening showed that there are alkaloids, flavonoids, tannins, glycosides, saponins, steroids, terpenoids, reducing sugars in ethanol as well as in aqueous extracts, with tannins, glycosides, and flavonoids often having high concentrations in ethanol extracts. Antibacterial tests showed that the combination ethanol extract (L.C.G.) had a better inhibitory effect than each of the extracts, giving significant zones of inhibition against Staphylococcus aureus (16mm), Streptococcus pyogenes (12mm), Salmonella typhi (7mm), and Escherichia coli (11mm). Moderate activity was also observed in aqueous extracts and especially towards E. . coli (6mm) and S. . typhi (8mm). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) determined that ethanol extracts were more effective at lower concentrations with bactericidal effect being found against S. aureus and S. pyogenes. The occurrence of various bioactive metabolites implies the existence of synergistic relationship between lime, clove and ginger which explain their expansive antimicrobial and pesticidal competence. Such results support the ethnopharmacological application of herbal compounds in combination with other types of herbs as potential alternatives in the process of dealing with microbial infections and other pest-associated issues.