Abstract:
Bacterial growth was controlled by medicinal plants which include date, fig, olive, lemon, cinnamon and pomegranate. Medicinal plants equipped with phytochemicals as gallagic acid, gallotannins, punicalgins, polyphenol, tannins, saccharides and flavonoids. Due to side effects, sensitivity and resistance plants with natural origin replace drugs. The objective of the present study was to examine the antibacterial effect of Punica granatum (pomegranate) ethanolic extract and also to monitor the effect of Punica granatum with addition of lemon juice as a source of vitamin C. Four bacterial strains were selected for the present study included Bacillus subtilis, Bacillus cereus, Staphylococcus aureus and Escherichia coli. Ethanolic extract of peel of P. granatum was prepared and five different concentrations (50mg/ml, 100mg/ml, 150mg/ml, 200mg/ml and 250mg/ml) were used to check its efficacy as anti-bacterial agent. The zones of inhibition were seen increasing in size with increase in concentration. Highest inhibition zones measured at 250mg/ml were 7.00±0.10mm, 8.10±2.03mm, 5.16±0.05mm and 6.26±0.05mm by E. coli, B. cererus, S. aureus, B. subtilis respectively. When lemon juice was used along with P. granatum ethanolic extract then highest inhibition zones measured at 250mg/ml were 5.00±0.10mm, 8.03±0.05mm, 6.20±0.10mm and 7.00±0.10mm by E. coli, B. cererus, S. aureus, B. subtilis respectively. It was observed that size of inhibition zones were increased in case of S. aureus, B. subtilis when treated with P. granatum peel extract and lemon juice. Similarly by varying temperature the zone of inhibition were observed. The 50mg/ml concentration of the extract of P. granatum peel showed maximum zone of inhibition of 5.33±0.11mm in E. coli at 60°C and 250mg/ml showed 7.76±0.05mm zone of inhibition at 110o C in B. cereus. When pomegranate peel extract treated with lemon juice, maximum zone of 5.30±0.10mm in S. aureus at 50mg/ml concentration was seen at 60°C. 5.93 mm at 100°C at 250mg/ml. While 250mg/ml concentration of P. granatum extract along with lemon juice showed maximum inhibition zone of 5.70±0.10mm in B. subtilis at 40°C. It was suggested on the basis of present findings that P. granatum has anti-bacterial properties. These properties may be enhanced when lemon juice was added in it as a source of vitamin C.
Page(s):
14-14
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023