Efficiency of Some Plant Extracts as Antibacterial Agents
Soha Ali Ali Zalat;
Abstract
The use of natural antimicrobial products extracted from plants is nowadays widely used, since plant matrices possess antimicrobial natural products to protect themselves from microbial infection and deterioration. Plant polyphenolics are currently growing interest due to their likely human health benefit properties.
The aim of the present study is to investigate the antimicrobial activity of polyphenolics from different parts of white, red grapes (Vitis vinifera L.) and pomegranate (Punica granatum L.), ethanol 70% extracts and their fractions. Fractions were obtained from the red grape seeds (RGS), inner pomegranate peel (IPP) and outer pomegranate peel (OPP) ethanol 70% extracts, by using (petroleum ether, butanol and ethyl acetate). There were screened for their inhibitory effects on ten bacterial strains (Escherichia coli, Bacillus cereus, Staphylococcus aureus and seven different strains of Salmonella) using the agar diffusion method.
It is interested to show that Salmonella typhimurium was high sensitive to the berry juice of white and red grapes (the inhibition zone diameter was 34.3 and 32.7 mm respectively), furthermore Staphylococcus aureus was more sensitive to pulp juice for white and red grapes (the inhibition zone diameter was 35.0 and 37.7 mm respectively). The screening results for white and red grapes showed that red grapes possessed the highest antimicrobial effect. The red grape seeds ethanolic extract succeeded to inhibit all the ten strains. The minimum inhibitory concentration (MIC) of the potent extracts ranged from 0.312 to 10 mg/ml while the minimum bactericidal concentration (MBC) was between 0.625 to more than 10 mg/ml.
Results of ethanolic extracts of IPP and OPP showed inhibition of all ten strains. It is interested to show that Salmonella sofia has high sensitivity to both IPP and OPP ethanolic extracts (the inhibition zone diameter was 27.0 and 35.0 mm respectively). Furthermore, E. coli was more sensitive to ethanolic fractions, ( butanol and ethyl acetate) of OPP and IPP by 35.0 mm for OPP fractions and 31.0 mm for IPP fractions, while Salmonella typhimorium showed high sensitivity to butanol extracts of both OPP and IPP by 35.0 mm for each. The minimum inhibitory concentration (MIC) of the potent extracts ranged from 0.625 to 5 mg/ml for IPP while ranged from 0.312 to 10 mg/ml for OPP. The minimum bactericidal concentration (MBC) was between 2.5 to 5 mg/ml for IPP while ranged from 2.5 to more than 10 mg/ml for OPP. Finally there was no significant difference between OPP ethanolic extract and the standard antibiotic Ciprofloxacin (LSD=2.3 and P = 0.149), while there was a highly significant difference with chemical food preservatives sodium nitrite (F=15.5 and P= 0.001***). Results suggested that OPP extracts were not only an interesting source of antibacterial agent but also can be used as natural food preservatives.
The aim of the present study is to investigate the antimicrobial activity of polyphenolics from different parts of white, red grapes (Vitis vinifera L.) and pomegranate (Punica granatum L.), ethanol 70% extracts and their fractions. Fractions were obtained from the red grape seeds (RGS), inner pomegranate peel (IPP) and outer pomegranate peel (OPP) ethanol 70% extracts, by using (petroleum ether, butanol and ethyl acetate). There were screened for their inhibitory effects on ten bacterial strains (Escherichia coli, Bacillus cereus, Staphylococcus aureus and seven different strains of Salmonella) using the agar diffusion method.
It is interested to show that Salmonella typhimurium was high sensitive to the berry juice of white and red grapes (the inhibition zone diameter was 34.3 and 32.7 mm respectively), furthermore Staphylococcus aureus was more sensitive to pulp juice for white and red grapes (the inhibition zone diameter was 35.0 and 37.7 mm respectively). The screening results for white and red grapes showed that red grapes possessed the highest antimicrobial effect. The red grape seeds ethanolic extract succeeded to inhibit all the ten strains. The minimum inhibitory concentration (MIC) of the potent extracts ranged from 0.312 to 10 mg/ml while the minimum bactericidal concentration (MBC) was between 0.625 to more than 10 mg/ml.
Results of ethanolic extracts of IPP and OPP showed inhibition of all ten strains. It is interested to show that Salmonella sofia has high sensitivity to both IPP and OPP ethanolic extracts (the inhibition zone diameter was 27.0 and 35.0 mm respectively). Furthermore, E. coli was more sensitive to ethanolic fractions, ( butanol and ethyl acetate) of OPP and IPP by 35.0 mm for OPP fractions and 31.0 mm for IPP fractions, while Salmonella typhimorium showed high sensitivity to butanol extracts of both OPP and IPP by 35.0 mm for each. The minimum inhibitory concentration (MIC) of the potent extracts ranged from 0.625 to 5 mg/ml for IPP while ranged from 0.312 to 10 mg/ml for OPP. The minimum bactericidal concentration (MBC) was between 2.5 to 5 mg/ml for IPP while ranged from 2.5 to more than 10 mg/ml for OPP. Finally there was no significant difference between OPP ethanolic extract and the standard antibiotic Ciprofloxacin (LSD=2.3 and P = 0.149), while there was a highly significant difference with chemical food preservatives sodium nitrite (F=15.5 and P= 0.001***). Results suggested that OPP extracts were not only an interesting source of antibacterial agent but also can be used as natural food preservatives.
Other data
| Title | Efficiency of Some Plant Extracts as Antibacterial Agents | Other Titles | مقدرة بعض المستخلصات النباتية كمضادات بكتيرية | Authors | Soha Ali Ali Zalat | Issue Date | 2014 |
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