Abstract:
This review article compiles and summarizes extensive literature evidence through the researches reported on the antibacterial activity of Allium cepa L with ethanol and water extract. The literature collected is based on the searches from, PubMed, ScienceDirect and Google scholar search engines covering a period of 2010 to 2020BC. In accordance with the articles evaluated for the antibacterial activity of ethanol and water extract of Allium cepa. L, zone of inhibition (ZOI), minimal bactericidal concentration (MBC), minimal inhibitory concentration (MIC), and concentration of the ethanol extract has a high inhibitory effect as compared to water extract against some bacteria, such as Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Proteus mirabilis and Salmonella spp. The most discussed bacteria in all the articles reviewed were Staphylococcus aureus and Escherichia coli. The Allium cepa. L, extract is used with different ethanol concentrations. The highest concentration is 50% for S. Aureus. The greatest inhibition zone observed is with Staphylococcus aureus and Escherichia coli with a diameter of 23 mm. Bacillus cereus was inactivated by the greatest concentration (125 mg/ml). MBC observations of all articles were carried out on four types of bacteria: Listeria monocytogenes (500 µg / ml), in red onion (Pseudomonas aeruginosa,(6.25 % v/v) Staphylococus aureus () and Escherichia coli (-) ) in white onion Pseudomonas aeruginosa,(6.25 % v/v) Staphylococus aureus (-) and Escherichia coli (50 % v/v). The antibacterial activity of the ethanol extract was better than the water extract.
Page(s):
37-44
DOI:
DOI not available
Published:
Journal: Science International, Volume: 33, Issue: 1, Year: 2021
Keywords:
antibacterial
,
Allium cepa L
,
water extract
,
Zone of Inhibition ZOI
,
Minimum Inhibition Concentration MIC
,
Minimum Bactericidal Concentration MBC
,
ethanol extract