Culinary condiments have been used for centuries to treat several types
of ailments. Four ethanolic lipid fractions including Nigellasativa, Foeniculumvulgare, Laurusnobilis, and Coriandrumsativum were selected to assess their antimicrobial potential alone and combined
with antibiotics.Antibacterial activity was determined by various
conventional procedures such as aromatogram test, well diffusion, macro-broth
dilution, disc diffusion assay. The tested lipid fractions exhibited
antibacterial activity against selected bacterial strains. Antibacterial
activity of lipid fractions was also seen within two hours of incubation. These
lipid fractions attacked the cell wall i.e. the
penetrability of bacterial cell and hence intracellular contents released in the
environment which was detected at 260 nm of absorbance and verified via
scanning electron microscopy. Antagonistic effect was mostly found by the
combination of antibiotics and lipid fractions. Though, synergistic effect was
obtained with beta-lactam drugs when combined with lipid fraction of Laurusnobilis
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