Comparative Analysis of the Anti-bacterial Activity of Four Plant Extracts (original) (raw)
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ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SOME PLANT EXTRACTS
In this study, three plants; rosemary, ginger, and peppermint, were extracted using three solvents; ethanol, methanol and water. A comparison was held between different extracts concerning: chemical composition, efficiency of the extraction method, yield, antimicrobial and antioxidant potentials. Phenolic compounds profile were studied via High Performance Liquid Chromatography (HPLC).Antimicrobial activity of the extracts was examined against: Escherichia coli, Staphylococcus epidermidis, Staphylococcus aureus, Staphylococcus pyogenes, Candida albicans, Klebseilla pneumonia, Bacillus subtilis and Streptococcus. spp using agar well diffusion method. The inhibition zones diameter (IZD) were ranged between 11-37 mm. The results showed that ethanol extraction had the highest yield of rosemary and peppermint (19.17 and 17.19%, respectively). While; the lowest was obtained from ginger methanol extracts (12.78%). Rosemary water extract had the highest total phenolic contents (271.66 ± 12.2 µg/mg, while ethanol extract of ginger and peppermint gave 201.31 ± 8.99 and 165 ± 4.74 mg gallic acid equivalent (GAE/g) respectively. Concerning the total flavonoid contents; rosemary methanol extract gained the highest content (123.9 ± 2.99 µg/mg), while in ethanol extracts of ginger and peppermint showed the best results (44.06 ± 0.55, 89.54 ± 2.63 µg/mg, respectively). Antioxidant activity was used as a parameter to evaluate the protective antioxidant ability of examined herbs represented in IC50 (inhibition concentration). Results showed that in rosemary water extract 24.5µg/ml, while in ginger and peppermint ethanol extracts was 38.98 and 80 µg/ml, respectively. Depending on results stated above, it can be recommend using water for rosemary extraction and ethanol 70% for ginger and peppermint extractions for the best antioxidant and antimicrobial impact.
Biofarmasi Journal of Natural Product Biochemistry, 2018
Nyaitondi OD, Wanjau R, Nyambaka H, Hassanali A. 2018. Anti-bacterial properties and GC-MS analysis of extracts and essential oils of selected plant product. Biofarmasi J Nat Prod Biochem 16: 44-58. Plants are traditionally used for the treatment of bacterial infections though they are not clinically regulated due to lack of awareness and sufficient data to support the reported therapeutic claims. Some plants used as food and vegetables are hardly considered in such studies. This study aimed to investigate the antibacterial properties associated with garlic, ginger, turmeric, lemon, and onion in the form of juices, methanol extracts, and essential oils. These materials were tested against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhi. Identification of suspected antibacterial compounds was made by comparison of retention indices and the mass spectra with those in National Institute of Standards and Technology (NIST) libraries using GC-MS analy...
Frontiers in Microbiology, 2018
This work aims to evaluate the antimicrobial potential of ethanolic and water extracts of roselle (Hibiscus sabdariffa), rosemary (Rosmarinus officinalis), clove (Syzygium aromaticum), and thyme (Thymus vulgaris) on some food pathogens and spoilage microorganisms. Agar well diffusion method has been used to determine the antimicrobial activities and minimum inhibitory concentrations (MIC) of different plant extracts against Gram-positive bacteria (Bacillus cereus, Staphylococcus aureus), Gram-negative bacteria (Escherichia coli, Salmonella enteritidis, Vibrio parahaemolyticus, and Pseudomonas aeruginosa), and one fungus (Candida albicans). The extracts exhibited both antibacterial and antifungal activities against tested microorganisms. Ethanolic roselle extract showed significant antibacterial activity (P < 0.05) against all tested bacterial strains, while no inhibitory effect on Candida albicans (CA) was observed. Only the ethanolic extracts of clove and thyme showed antifungal effects against CA with inhibition zones ranging from 25.2 ± 1.4 to 15.8 ± 1.2 mm, respectively. Bacillus cereus (BC) appears to be the most sensitive strain to the aqueous extract of clove with a MIC of 0.315%. To enhance our understanding of antimicrobial activity mechanism of plant extracts, the changes in internal pH (pH int), and membrane potential were measured in Staphylococcus aureus (SA) and Escherichia coli (EC) cells after exposure to the plant extracts. The results indicated that the plant extracts significantly affected the cell membrane of Gram-positive and Gram-negative bacteria, as demonstrated by the decline in pH int as well as cell membrane hyperpolarization. In conclusion, plant extracts are of great value as natural antimicrobials and can use safely as food preservatives.
Evaluation of Phenolic Compounds and Antioxidant and Antimicrobial Activities of Some Common Herbs
International Journal of Analytical Chemistry, 2017
The study was designed to evaluate the phenolic, flavonoid contents and antioxidant and antimicrobial activities of onion (Allium cepa), garlic (Allium sativum), mint (Mentha spicata), thyme (Thymus vulgaris), oak (Quercus), aloe vera (Aloe barbadensis Miller), and ginger (Zingiber officinale). All extracts showed a wide range of total phenolic contents, that is, 4.96 to 98.37 mg/100 g gallic acid equivalents, and total flavonoid contents, that is, 0.41 to 17.64 mg/100 g catechin equivalents. Antioxidant activity (AA) was determined by measuring reducing power, inhibition of peroxidation using linoleic acid system, and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity. Different extracts inhibited oxidation of linoleic acid by 16.6-84.2% while DPPH radical scavenging activity (IC 50 values) ranged from 17.8% to 79.1 g/mL. Reducing power at 10 mg/mL extract concentration ranged from 0.11 to 0.84 nm. Furthermore the extracts of these medicinal herbs in 80% methanol, 80% ethanol, 80% acetone, and 100% water were screened for antimicrobial activity by disc diffusion method against selected bacterial strains, Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and Pasteurella multocida, and fungal strains, Aspergillus niger, Aspergillus flavus, Rhizopus solani, and Alternaria alternata. The extracts show better antimicrobial activity against bacterial strains as compared to fungal strains. Results of various assays were analyzed statistically by applying appropriate statistical methods.
2013
In this study, the chemical composition, antimicrobial activity and antioxidant capacity of essential oils obtained from oregano (Origanum onites L.), sage (Salvia triloba L.), mint (Mentha piperita L.), and laurel (Laurus nobilus L.) were determined. The essential oil components were identified by gas chromatography (GC) analysis. The antimicrobial activity of the oils was determined against some pathogenic and lactic acid bacteria using a disc diffusion method. The total antioxidant capacity was evaluated spectrophotometrically as α-tocopherol equivalent. The GC analysis showed that the major constituents of the oils were monoterpene hydrocarbons and phenolic monoterpenes, but the concentration of these compounds varied greatly among the oils examined. The main components of the essential oil were carvacrol, menthol, 1-8 cineole, thujon, camphor and menthone. The results of the antimicrobial assay showed that majority of essential oils showed varied levels of antimicrobial activit...
Different extracts from five spices and herbs (thyme, cumin, ginger, cinnamon and clove) were studied by using cold and hot extract methods. The present investigation was carried out to study the effect of extraction method on antioxidant activity, antimicrobial activity, chemical compositions and total phenolic compounds for each extract. The obtained data showed that, the main phenolic compounds in thyme and cumin were (e-vanillic, pyrogall, caffic, cinnamic and salicylic), ginger and cinnamon were (Pyrogall, caffeic, e-vanillic and cinnamic), and clove were (gallic, pyrogall, catechol, caffeic, e-vanillic and cinnamic). While, the main flavonoid compounds in thyme and cumin were (naringin, rutin, hisperiden, rosmarinic and hespertin), ginger and cinnamon was (rutin) and clove were (naringin , rutin, hisperiden, rosmarinic, apegenin). Hot extract led to increase the total phenolic compounds of thyme, cumin and cinnamon extracts from 302.0 to 340.6, from 270.3 to 299.0 and from 270.0 to 282.0 mg GAE/100ml, respectively. Also, antioxidant activity was increased for thyme, cumin and cinnamon extracts from 82.35 to 91.93%, from 16.47 to 48.91% and from 24.37 to 53.28%, respectively. Meanwhile, total phenolic content of clove and ginger extracts were decreased from 268.6 to 241.3 and from 376.0 to 348.0 mg GAE/100 ml, respectively. While, antioxidant activity was decreased from 15.97 to 12.10% and from 93.60 to 89.58% for clove and ginger extracts, respectively. On the other hand, the antimicrobial effect of thyme and cumin extracts was decreased by hot extract, while, the antimicrobial effect of clove and ginger extracts was increased. Meanwhile, there were no distinct changes between cold and hot extract of cinnamon in the antimicrobial effect.
The antimicrobial activity of plant extracts and phytochemicals was evaluated with antibiotic susceptible and resistant microorganisms. In addition, the possible synergistic effects when associated with antibiotics were studied. Extracts from the following plants were utilized: Achillea millifolium (yarrow), Caryophyllus aromaticus (clove), Melissa offficinalis (lemon-balm), Ocimun basilucum (basil), Psidium guajava (guava), Punica granatum (pomegranate), Rosmarinus officinalis (rosemary), Salvia officinalis (sage), Syzygyum joabolanum (jambolan) and Thymus vulgaris (thyme). The phytochemicals benzoic acid, cinnamic acid, eugenol and farnesol were also utilized. The highest antimicrobial potentials were observed for the extracts of Caryophyllus aromaticus and Syzygyum joabolanum, which inhibited 64.2 and 57.1% of the tested microorganisms, respectively, with higher activity against antibiotic-resistant bacteria (83.3%). Sage and yarrow extracts did not present any antimicrobial activity. Association of antibiotics and plant extracts showed synergistic antibacterial activity against antibiotic-resistant bacteria. The results obtained with Pseudomonas aeruginosa was particularly interesting, since it was inhibited by clove, jambolan, pomegranate and thyme extracts. This inhibition was observed with the individual extracts and when they were used in lower concentrations with ineffective antibiotics.
Studies on Some Plant Extracts as Antimicrobials and Food Preservatives
The Journal of Microbiology, Biotechnology and Food Sciences, 2020
Strains of Salmonella, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes were kindly isolated, identified and supplied by Food Safety laboratory, Regional Center for Food and Feed, and Agricultural Research Center, Egypt. The strains were maintained on slants of Nutrient Agar (NA) at 4 • C in the laboratory. The microorganisms were cultured in Brain Heart Infusion broth and were incubated at 37 • C for 24 h. Essential oils (EOs) Oil extracts of Oregano, Thyme, and Menthol were kindly supplied by National Organization for Drug Control and Research (NODCAR), Giza, analyzed according to(Santana et al., 2013) by GC-MS/MS (Agilent Technologies 7890A), interfaced with a mass-selective detector (MSD Agilent 7000), and equipped with a polar Agilent HP-5ms (5%-phenyl methyl poly siloxane). Capillary column This study was conducted to detect the effect of some essential oil (EOs) extracts (Thyme, Oregano, and Menthol) as natural food preservatives against some food-borne pathogens (salmonella Typhimurium and E. coli, Staphylococcus aureus, Bacillus cereus and listeria monocytogens). The selected extracts were in concentrations ranging from 0.01% to 0.8% v/v using broth dilution technique. The Obtained results revealed that the minimum inhibitory concentrations (MICs) of the used extracts 0.3%, 0.1% and 0.8% for Thyme, Oregano, and Menthol, respectively, depended on the concentrations which inhibited Bacillus cereus as it is considered the most resistant Gram-positive spore-forming strain. Studying the mode of action of the used EOs against Salmonella sp. were performed using Transmission Electron Microscope (TEM) which indicated cell wall and plasma membrane damage. Also, the obtained MICs of EOs were used in preparation of luncheon to study the possibility of its usage instead of or together with the chemicals used for preservation during luncheon processing. The obtained results showed that, in luncheon processing, thyme extract has the same preservative effect as sodium nitrite (125 ppm) when it is used as the lonely preservative substance while using the obtained MICs of the used EO with 50 ppm of sodium nitrite had a reliable preserving effect in luncheon process. ARTICLE INFO
Evaluation of antibacterial activity of certain plant extracts against some bacterial strains
Mycopathologia, 2009
In the present study, methanolic and ethanolic extracts of three plant species namely Lantana camara L., Aegle marmelos (L.) Corr. and Emblica officinalis L. were evaluated for their antibacterial activity against four bacterial strains namely Bacillus subtilis Cohn, Bacillus cerus Farkland and Farkland, Micrococcus luteus (Schr.) Cohn and Escherichia coli (Mig.) Castellani and Chalmers. Two concentrations of extracts viz. 5 and 10% of all plants were used to check their antibacterial activity. Both ethanol and methanol extracts showed considerable antimicrobial potential against given microbes however, ethanol extract was found more effective than the methanol extract. E. officinalis had more antimicrobial activity than the other two plants extracts. Both Ethanolic and methanolic extracts of E. officinalis exhibited increased antibacterial activity around 1.8 folds ( B. cerus ), 1.5-2.0 folds ( M. luteus ) and 1.8-2.0 folds ( E. coli ) as compared to control . In case of B. subtili...