Comparative Assessment of Antibacterial, Antifungal, Antimalarial, and Antioxidant Activity of Aqueous Methanolic Extracts of Common Culinary, Aromatic, and Traditional Medicinal Plants

Medicinal plants are fundamental sources of bioactive compounds that possess significant antimicrobial, antioxidant, and anti-inflammatory properties. They are commonly utilized in culinary, aromatic, and traditional medicine applications. This study presents a comparative analysis of the aqueous methanolic extracts of nine conventional plants—Cinnamomum verum, Cuminum cyminum, Curcuma longa, Syzygium aromaticum, Cassia angustifolia, Elettaria cardamomum, Zingiber officinale, Foeniculum vulgare, and Ocimum basilicum—focusing on their antimicrobial and antioxidant effects. The extracts were evaluated against various pathogenic strains, including Gram-positive bacteria, Gram-negative bacteria, fungi, and Plasmodium chabaudi. Elettaria cardamomum exhibited the strongest antibacterial activity, followed closely by Cassia angustifolia, Syzygium aromaticum, and Zingiber officinale, while Cinnamomum verum exhibited no antibacterial activity. Curcuma longa, Cassia angustifolia, and Elettaria cardamomum demonstrated notable antifungal properties. Elettaria cardamomum and Cassia angustifolia achieved high antimalarial activity against Plasmodium chabaudi, while Foeniculum vulgare and Ocimum basilicum exhibited moderate inhibition. Furthermore, the extracts displayed varying tendencies to scavenge DPPH and hydroxyl radicals, with Cinnamomum verum being the most effective in radical scavenging. The observed differences in biological activity are attributed to the unique phytochemical profiles of the plants, suggesting their potential as natural alternatives for managing infections and oxidative stress. Our findings highlight the significance of exploring medicinal plants for sustainable healthcare solutions, particularly in the context of rising antimicrobial resistance, while suggesting that further research into their synergistic effects and broader applications in food and health could enhance their therapeutic potential. The study highlights the significant antimicrobial activity of various plant extracts, with Elettaria cardamomum and Cassia angustifolia showing strong antibacterial and antifungal properties, particularly against Gram-positive bacteria and certain fungi. These effects are attributed to bioactive compounds that disrupt microbial cell structures and induce oxidative stress. Additionally, the plants demonstrated varying antioxidant activities, with Cinnamomum verum exhibiting strong radical scavenging capabilities, while Curcuma longa showed the weakest effects. The differences in antioxidant potential are linked to the unique phytochemical profiles of each plant, which include flavonoids, phenolics, and essential oils.